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Thu, 14 Jan

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SHOM Online Cooking Class - Meet the chef - Sebnem Udum

Turkish Foodie and Associate Professor at Hacettepe University Dr. Sebnem Udum will prepare Borek with spicy shredded beef

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SHOM Online Cooking Class - Meet the chef - Sebnem Udum
SHOM Online Cooking Class - Meet the chef - Sebnem Udum

Time & Location

14 Jan 2021, 18:00 – 19:30 GMT+3

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About the Event

ABOUT THIS DISH

Borek with spicy shredded beef, with its preparation and cooking technique is usually served by women in their house

gatherings.

However, the story behind the dish prepared by Şebnem is about a Turkish male friendof her, who is very much into cooking, and who was her classmate during her studies in California.

He prepared this recipe for the international day of their university, where they presented some examples of national plates, and this one was sold out in a few minutes.

‘I remember calling his house the next day, on a Sunday morning, to reach the recipe as soon as I can. When I prepared it myself, my close friend, gave it a name: “The borek which is too good to be true.” After then, we are calling it like this among friends and family’ - Şebnenm said.

INGREDIENTS

For the dough:

  • 3 round pieces of pre-prepared dough (or you can prepare it yourself )

For the sauce of the dough:

  • 2 eggs
  • 1 glass of water or milk (200 cc)
  • Half a glass of olive oil

For the filling:

  • 250 gr. of shredded beef (it can be a mix of beef and lamb as well, depending on your choice)
  • Onion
  • Garlic
  • Tomato paste 
  • Green pepper 
  • Parsley

Spices:

  • Red pepper (Turkish paprika)
  • Black pepper
  • Thyme
  • Ground cumin
  • Salt, pepper

For the top

  • Black cumin seeds and sesame.

ESSENTIALS TOOLS

Stir-frying pan, cutting board, knives, spoons, oven tray, silicone brush and paper towel.

Dr. Şebnem Udum is an Associate Professor at Hacettepe University, Department of Internatıonal Relations, and the Director of the Center for Strategic Research of Hacettepe University.

Coming from a foodie family from Turkey’s Southeastern Region, she has engaged in activi- ties in gastronomy and culinary diplomacy both home and abroad.

She has recently been appointed as a Contact Person in Gastro-Diplomacy for Turkey’s pub- lic diplomacy activities. She has also publshed a cookbook/family memoire titled ‘Nefssiz’ (Foodie), as a family gift book to mark the 50th wedding anniversary of her parents in 2016.

Sebnem on Instagram:sebnemudum

This event has a group. You’re welcome to join the group once you register for the event.

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