Borek is definitely one of the most popular of all Turkish foods. Even though borekci’s (börek shops) are found all over Istanbul, I wanted to try making it for myself. Borek is most commonly enjoyed as a breakfast food, however this can be a side-dish to lunch and dinner also; and is also a popular snack for Turks. I have modified this slightly for Western ingredients, but you will still get the same taste. This is one of the easiest börek recipes, and is very tasty. I hope you will also enjoy.
- 3 large sheets of filo pastry
- 3 leek stalks (the white part only)
- 1 medium carrot
- 1 large potato
- 4 tsp olive oil
- Salt and pepper
- Cumin seeds (or black sesame seeds)
For the sauce wash (which holds the börek together):
- 1 egg
- 1-1/2 tbsp of plain Turkish/Greek yoghurt
- 150mL of olive oil
- Preheat oven to 180-deg.
- Finely chop the leeks, and grate the carrot and potato.
- Heat olive oil in a frying pan, add your leek and saute for 5-6 mins.
- Meanwhile, add salt to the grated carrot and let sit for 2-3 mins.
- Add the grated potatoes and carrots to the frying pan with the leeks and continue to cook.
- Add 2 tbsp of water to the vegetables in the pan, and continue to cook until the potato is soft.
- To make your sauce/wash – In a bowl, place the yoghurt, egg and olive oil and mix thoroughly.
- Grease a baking tray and lay 1 piece of filo pastry across the bottom (double layered). Brush the top of the filo sheet with sauce/wash mix using a basting brush. Spread half of the vegetable mix over the top of the filo. Tip: leave a 1cm space around the edge of the borek.
- Repeat for the second layer.
- For the top layer, place the last filo pastry sheet over the vegetables and brush with yoghurt mix. Sprinkle with cumin or black sesame seeds.
- Bake for approximately 30 minutes, or until nicely browned.