(English recipe is below. Peynirli ve maydanozlu börek tarifi için burayi tiklayin)
Börek is a very popular kind of pastry in Turkey. It is eaten at the breakfast, at lunch or at evening tea’s –simply at any time of the day!. The most common one is made with feta (or “beyaz peynir” as we call it in Turkey – translated as white cheese) and parsley. It is nice to have it with some tomato, cucumber and tea!
Ingredients (9 – 10 slices)
3 thin flaky dough (known as yufka or phyllo)
50 – 100 gr of butter, molten (you should have just enough to fill one small Turkish tea glass)
1 Turkish tea cup of milk
2 – 3 desert spoons of baking powder
350 gr feta, grated
Half a bundle of parsley, chopped fine
A handful of black cumin or sesame seeds
- Preheat the oven at 180 degrees.
- For the sauce to make the börek wet: whisk the eggs, the molten butter, milk and the baking powder.
- Mix the feta and the parsley; this is going to be your filling.
- Take a medium size square pyrex (or baking tin) and lay one layer of yufka by having the edges hanging out of the pyrex. Pour 2 – 3 spoons of the sauce.
- Take the second yufka and split it into two pieces. Lay one half on the first layer and make the yufka wet by pouring 2 – 3 spoons of the sauce again.
- Spread the half of the feta mixture over the yufka in the pyrex.
- Split the remaining layer of yufka into two and apply the same procedure by putting one layer on the feta mixture and then pouring 2 – 3 spoons of the sauce.
- Close the edges of the first layer of yufka at the bottom of the pyrex over the filling and the layers of yufka. Cut the börek into square pieces.
- Pour the remaining sauce and sprinkle black cumin (or the sesame seeds) over the börek now.
- Bake the börek in the oven till the top turns to a nice brown colour.
|Step 2 - the sauce to make the börek wet|
|Step 3 - mix the feta and the parsley|
|börek with feta and parsley filling|