Potato & Leek borek is one of the easiest börek recipes, and is very tasty.
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. 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 Potato & Leek borek 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.