Chestnut Börek
(6 - 8 Servings)
Ingredients:
- 2 sheets of ready-made filo pastry
- 2 cups of cooked chestnuts
- 4 tablespoons of vegetable oil
- 1 cup of walnut kernels
For the syrup:
- 2 cups of water
- 2 cups of granulated sugar
- 1 teaspoon of vegetable oil
For serving:
- 2 tablespoons of molasses
Instructions:
- For the syrup: Combine the water and sugar in a pot, stir, and bring to a boil. After 15 minutes, remove from heat and add the vegetable oil. Let it cool.
- For the filling: Cook the chestnuts and crumble them into a bowl. Add the walnut kernels and mix well.
- Place a sheet of filo pastry on the counter. Brush the cooled syrup over the filo pastry using a brush.
- Spread the chestnut and walnut mixture over the pastry. Roll the pastry into a tight log shape, but not too tight.
- Cut the rolled pastry into 4 cm wide pieces.
- Line a baking tray with parchment paper and arrange the prepared böreks in the tray, leaving space between them.
- Brush the tops of the böreks with vegetable oil and bake at 180°C for 25 minutes.
- Serve the baked böreks with molasses.
Chestnut Soup
(4 Servings)
Ingredients:
- 1 kg chestnuts
- 2 tablespoons butter
- 1 onion (finely chopped)
- 5 cups water or chicken stock
- 1 tablespoon vinegar
- 1 garlic clove (finely chopped)
- 1/2 teaspoon cinnamon
- 1 sprig rosemary
- 1 pack of cream (optional)
Instructions:
- Prepare the chestnuts: Make a small incision in each chestnut and roast them in the oven. After roasting, wrap the chestnuts in a cloth and wait until they cool down. Once cooled, peel off the shells. Set aside 6 chestnuts and chop the rest finely.
- In a pot, melt the butter. Add the chopped onion and sauté until softened.
- Add the chopped chestnuts to the pot and stir for a few moments. Then, add the vinegar and garlic, cooking for another minute.
- Pour in the water or chicken stock and simmer until the chestnuts are tender.
- Once the chestnuts are soft, use a blender to purée the soup until smooth.
- Add the cream (if using) and sprinkle in the cinnamon. Let the soup simmer for a little longer to combine the flavors.
- Remove from heat and divide the soup into serving bowls.
- Garnish with the reserved chestnuts and a sprig of rosemary before serving.
Chestnut Kebab
(4 Servings)
Ingredients:
500 g chestnuts
Instructions:
- Wash the chestnuts thoroughly under water and soak them in a bowl of water for 30 minutes.
- Preheat the oven to 180°C.
- Using a sharp knife, make deep cuts on the top of each chestnut.
- Place the chestnuts on a baking tray lined with parchment paper and bake in the oven for 30 minutes.
- Remember to stir the chestnuts occasionally while they are baking.
Chestnut Stuffed Rice
(6 Servings)
Ingredients:
- 2 cups baldo rice
- 200 g chestnuts
- 2 cups water
- 2 onions
- 1/2 cup olive oil
- 2 tablespoons pine nuts
- 2 tablespoons currants
- 2 teaspoons salt
- 2 teaspoons sugar
Instructions:
- Soak the rice in hot salted water for 30 minutes. Afterward, rinse it thoroughly under cold water and drain it.
- Peel the chestnuts and boil them in water until tender.
- In a pot, heat the olive oil. Dice the onions and sauté them in the olive oil until soft.
- Add the rice to the pot and stir-fry for a few minutes.
- Add the chestnuts, pine nuts, and currants to the rice.
- Pour in the water, sugar, and salt. Stir to combine.
- Bring the mixture to a boil, then lower the heat and cook on low for 15-20 minutes until the rice is tender.
- Once the rice is cooked, turn off the heat and let it rest for 10 minutes.
- Serve the rice warm.
Chestnut Mousse
(6 Servings)
Ingredients:
- 120 g dark chocolate
- 1 cup chestnut jam or cooked chestnuts
- 400 ml cream
- 1 packet vanilla sugar
- 2 tablespoons powdered sugar
- 180 g cream cheese (Labneh)
Instructions:
- Place the chocolate in a bowl and melt it using the double boiler method.
- Meanwhile, blend the chestnut jam (or cooked chestnuts) in a food processor. You can add a small amount of milk to achieve a smoother consistency.
- In another bowl, whip the cream, cream cheese (Labneh), vanilla sugar, and powdered sugar together until smooth.
- Once the chocolate has melted, add the chestnut mixture to the melted chocolate and stir to combine.
- Gently fold the chocolate and chestnut mixture into the whipped cream mixture using a spatula, stirring from the bottom up until the mixture becomes smooth and homogeneous.
- Divide the mousse into serving cups and refrigerate for 2 hours before serving.
