← Nouns Cooking · Lebanese & Turkish

Ingredients

• 200 g Feta, crumbled
• 50 g grated mozzarella (optional)
• 1 handful Parsley, finely chopped
• 1 Eggs, beaten
• ½ tsp Black pepper
• 6 sheets large sheets of filo pastry (or 2 Turkish yufka rounds)
• 300 ml sunflower oil, for shallow-frying

Method

1. Mash the feta, mozzarella, parsley, pepper and most of the egg together with a fork; keep a spoonful of egg for sealing.
2. Keep the filo under a damp tea towel so it does not dry out. Cut each sheet into 4 long triangles or strips about 10 cm wide at the base.
3. Put a heaped teaspoon of filling in a thin line along the wide end of a strip. Fold the long sides in over it, then roll up tightly like a cigar, dabbing the tip with egg to seal. Repeat to make about 24.
4. Heat about 1 cm of oil in a frying pan over medium-high heat. Fry the rolls in batches, seam side down first, for 2–3 min, turning, until golden and crisp all over.
5. Drain on kitchen paper and serve warm with tea, or alongside menemen for breakfast.

Tips

• To bake instead, brush the rolls with oil and bake at 190°C (170°C fan) for 15–18 minutes until golden.
• Rolled, unfried börek freeze well; fry from frozen over slightly lower heat.

Sources

Written in our own words after cross-checking these recipes:

Ozlem's Turkish Table Give Recipe The Mediterranean Dish