Saturday Beefcake


Rick Wolfmier returns in an image that is reminiscent of many a Greco-Roman god and brings to mind the Mediterranean Sea which can be spectacular this time of year. The Mediterranean, as every educated person knows, is the cradle of civilization from Asia Minor to Iberia to the shores of North Africa and Italy with the jewel of the Mediterranean, Sicily. The United States is neither the first, and for that matter, the only "melting pot" in the World. The Mediterranean isles have long been a cultural cocktail.

The beauty of New York in North America is that it is a monument to cultural diversity housing not only all those cultures that have originated in the Mediterranean but many others. Very close to CoL's favourite night spot is another bright spot with a friendly staff, tasteful decor and delicious Mediterranean cuisine by the name of Zeytin at 85th and Columbus. Check out their menu at www.zeytinny.com.

Anissa Helou wrote a book on Mediterranean Street Food and therein is a recipe for what she refers to as a "tourist attraction" in Turkey, Saj Borek. Zeytin has Borek on the brunch menu, a cheese version of what follows. Nowadays everything is in season just about always, but we want to include this Spinach version because it is Summer ('A Stagiunn' in Sicilian) and Mr. Wolfmier has certainly struck what may be considered a seasonal pose. While he has supplied more than enough heat for the Saturday feature, an apology is in order for supplying a summer recipe that requires standing in front of the stove. The thought of feeding a magnificent creature like the one above will help you to stand the heat, there's no doubt -- someone who could attract more than tourists.

"The traditional dough for Saj Borek is made with different flours, strong bread flour, all-purpose and whole wheat. Mixing the flours makes a superior dough, but using just unbleached all-purpose flour ... may not be perfect, but it is good all the same."

Sac Boregi
(Saj Borek with Spinach & Cheese)

Dough:
All-purpose Unbleached Flour (about a cup for the dough per se) or equal parts of the aforementioned mixture
Salt (teaspoon)

Filling:
Crumbled Feta Cheese (CoL's variation: crumbled goat cheese with chopped sun-dried tomatoes)
Flat Leaf Parsley (chopped, about 2 tablespoons)
Spinach (500 grams or so, finely shredded)

Unsalted butter for the finishing touch

1. Sift the flour into a large mixing bowl, add salt and about 1/3 cup of water. Knead for about 5 minutes until smooth and firm. Divide into four pieces, roll them into a ball, cover with a damp cloth and let rest for a half hour
2. Mix the cheese with the parsley for the filling.
3. Flour a work surface. Roll out a ball of dough to a very thin 12 inch diameter, flouring all the time.
4. Sprinkle 1/4 of the Spinach mixture over half the dough followed by 1/4 of the cheese mixture, fold the empty side of the dough over the filled side and make it into a half circle, much like an Italian agnolotto.
4. Heat a pan over medium heat lightly seasoned with olive oil. Place the half circle in the pan, cooking on each side until lightly crisp and golden all over.
5. Transfer to a plate and brush with the butter.

This is, of course, an appetizer. The main course is stuff of the gods.

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