Boreks I Can Cook

# I can cook Doo-doo doo-doo

# Doo doo doo

# Doo-doo-doo doo-doo Doo-doo doo-doo

# La la-la la la-la

# La la la-la La-la-la la-la

# Doo-doo doo-doo

# Doo-doo doo doo

# Doo doo-doo doo

# Doo-doo doo-doo

# La la-la

# Doo-doo doo-doo... #

Hello. Good to see you.

I've just been getting things ready for our recipe today.

It's going to be so tasty and I can't wait to make it.

I hope you're going to join in with the cooking too.

-KNOCK ON DOOR

-A-ha! Come in.

-Hello, Katy.

-Hello, Sydney. Hello, Shivani. Hello, Praj.

Hello, Libby. Hello, Tom. Come in, guys. Come in.

Thank you for coming. Do you want to know what we're going to cook today?

Yes!

Well, today's recipe is...

-Boreks.

-ALL: Mmm!

They're Turkish cheese and herb parcels.

Before we get started on the cooking,

-there's something we have to do. What is it?

-Wash our hands.

We've all got to wash our hands. Off you go.

# Roll up your sleeves

# Give your hands a wash with slippy-dippy soap

# Splish splash splosh

# Have you done your hands? Washed and dried

# Sleeves rolled up

# Apron tied

# What can you do? I can cook! #

Let's get started.

We're going to make two boreks. The first thing we need is feta cheese.

This is a lovely cheese that's firm when it comes out of the fridge.

We're going to crumble it in our bowl.

You can join in. We go crumble, crumble, crumble.

Crumble, crumble, crumble.

We take our bowl of feta cheese and we get crumbling. How does it feel?

Squishy. THEY GIGGLE

-What do you think it looks like?

-It looks like scrambled egg.

THEY GIGGLE

When you've finished crumbling, give your hands a wipe

because they're a bit messy.

Next, we need to get our pinchy fingers out.

-Who's got their pinchy fingers?

-Me!

-Pinch, pinch, pinch.

Can you do pinchy fingers too? Pinch, pinch, pinch.

We're going to take a pinch of black pepper.

-And then sprinkle it into your cheese.

-Sprinkle, sprinkle.

Then we're going to add some raisins.

We're going to measure one teaspoon of raisins.

A big heaped teaspoon like that.

Try to put as many on your spoon as you can, then give it all a stir.

Don't forget to mix with us at home.

You get your bowl and your little spoon and you mix, mix, mix.

What ingredient do you think we're going to need next?

What is next? Let us see if you can guess what it could be.

Let me give you some clues.

The special ingredient is green. So, could it be...

a green hat?

We're not going to eat a hat, are we?

Come on, let's try again.

The special ingredient is green and it smells nice.

So, could it be...

soap? Ergh! We don't want to eat that.

Come on, we'll try one last time together.

The special ingredient is green, it smells nice,

and you can grow it in a pot. So it must be...

parsley. We're going to need some parsley in our boreks,

and the type of parsley we're going to be using is flat-leaf parsley.

Let's see if we can find some flat-leaf parsley in the garden.

Come on, let's go, everyone.

Come on, everybody. You can come too. Come on.

Welcome to the I Can Cook garden, everybody.

Where in the garden do you think we might find flat-leaf parsley?

In the trees?

In the greenhouse?

Or in pots?

-In a greenhouse.

-Greenhouse.

-Pots.

The flat-leaf parsley that we're looking for today grows in a pot,

like this one here. But you can also grow parsley in the greenhouse,

so no-one was wrong. What do you think flat-leaf parsley looks like?

It looks like funny leaves on a funny-looking tree.

-Shall we go and hunt for some more?

-YES!

Come on then.

Ooooh.

I can't find it.

We can see strawberries.

I think I've found it, guys!

Where? Oh, yeah! Well done, Praj! Praj found the parsley, look.

Shall we pick some off?

-Yes!

-How do you think we're going to pick it off?

-Pull it.

-Just twist and pull.

OK. Can we try doing that action now? Twist and pull.

Can you do that at home? Ready? Twist and pull.

Twist and pull. Ah!

Twist...

Shall we pick some more? Come on, hands in. Let's pick more parsley.

Twist and pull. This parsley is perfect for our boreks.

Now we've got flat-leaf parsley, shall we go back to the kitchen?

-Yes!

-Come on.

We've got our flat-leaf parsley from the garden

and we're going to use it in our boreks. We need to twist the stalks

off our flat-leaf parsley like this. Listen.

STALKS SNAP

That's it. Well done, Libby.

Then put the leaves of your parsley in your cup.

Then, we're going to some snipping. So we're doing the twist

and snip. Ready?

Twist and snip. Twist and snip.

Twist and snip. Can you do the twist and snip?

Twist and snip. And twist and snip.

Remember, be safe with scissors. Everyone knows you point them

-down towards your...

-toes!

-That's right. Do some snipping, everyone.

-It smells so much.

-I know.

Then put your parsley into your bowl of feta and raisins.

-Bye-bye.

-Use your fingers to help it out.

Then mix everything with your spoon.

Don't forget to mix with us at home. You get your bowl and your spoon

and you... That's right! Mix, mix, mix.

Great. That's the filling made for our boreks.

Let's put that to one side. We're going to make the wrapping next.

To do this, we're going to use filo pastry.

Filo pastry is a special kind of pastry that goes flaky and crispy

when we put it in the oven.

The first thing we have to do is paint the pastry

with some melted butter. It's a bit like painting a picture.

What does the pastry look like?

-It's like a piece of tissue.

-It does, doesn't it?

Why do you think we paint the pastry with melted butter?

-So it can be soft.

-That's right, and keep it really moist in the oven.

Remember to paint right up to the edges.

Why don't you pretend to do some brushing too?

You get a brush and you go brush, brush, brush.

Brush, brush, brush.

When you've done all your painting,

we're going to fold the pastry in half, lengthways,

and then we've got to do more painting.

Don't put too much butter. Just a little bit will do. Perfect.

Now we have to do the fun bit!

This is the wrapping and it's like wrapping a present.

We take two teaspoons of our lovely mixture and we put it

in the bottom corner of our pastry. Can you see where I've put mine?

-OK, who's ready to do some wrapping?

-Me!

OK. You get the corner, like this,

and then we're going to fold it that way.

See?

So fold it forward.

And then we're going to fold it that way.

That's it. Perfect.

And then fold it forward again, like that, and then the other way.

Now we're going to put the borek onto our tray,

which I've oiled for you. When they're on the tray,

-you can dab them with some more melted butter.

-Yeah!

Now, let's put our other borek onto the tray

and give it a dab with some butter.

-Dab, dab, dab.

-Dab, dab, dab, dab, dab, dab, dab.

And that's it. You've made it.

You put all the ingredients together for your boreks

all by yourself.

And now it's time to put our boreks in the oven.

But remember, ovens are hot, so don't go near.

Ask a grown-up to help you here. Come on, let's put them in the oven.

Thanks, Libby. Look at that.

While we wait for our boreks to cook,

there's one thing left for us to do. What do you think it is?

-Wash up!

-That's right, we've got to wash everything up.

Off you go.

# Now we've cooked

# Let's wash up

# Stack the plates and the bowls on top

# Dishes and spoons

# Splish splash splosh

# Having fun while we tidy and wash

# Dishes and spoons

# Splish splash splosh

# Having fun while we tidy and wash. #

Can you remember some of the things that we've done today?

-We've...

-crumbled...

-brushed...

-folded...

-twisted...

-and...

snipped.

Haven't we been busy?

I've turned the oven off and I'm about to take our boreks out.

Our food is nearly ready to eat.

So let's lay the table and take a seat.

While I let the food cool down, so it's safe to eat,

let's play a guessing game.

What can you see? Keep on looking.

Say when you know what we used in our cooking.

It's often made from sheep's milk. It's white and crumbly,

and it tastes sour and salty.

Do you know what it is?

That's right! It's feta cheese, which we used in the filling

for our boreks. Did you guess? Well done!

And here they are, all ready to eat. You've cooked your very own boreks.

-What do you think?

-Good.

-Ooh-la-la!

-THEY GIGGLE

It looks a bit like jewels, because it's really golden.

-A big golden jewel?

-Yes.

Ready, Sydney? Wow-ee! Look what you made!

We've done the cooking, now let's do some eating.

You can dip it in this dip, called tzatziki. It's yoghurt and cucumber.

-I love cucumber with yoghurt.

-Mmm.

-Mmm!

-Maybe we can find the raisins in our parcels.

-Tom found one.

-I've got two.

-Oh, cool!

We're eating one of our boreks. Who would you give the other one to?

-I would share it with my family.

-Ah, that's very kind.

I wonder if we can make boreks in different shapes?

-Like a square.

-Maybe.

-Or what about diamond?

-Ooh!

-What's your favourite part of the borek?

-The pastry!

-The pastry.

-It's nicer than a sausage.

SHE LAUGHS

So what can you do?

I can cook!

And remember that you can cook too.

If you want to have a go at today's recipe,

you can find it on our website -

How does it feel to eat something that you made all by yourself?

-Nice.

-Nice.

-Yummy!

-Doesn't it feel fantastic?

-Yes!

-Fantastico!

-Fantastico!

# I can cook! #