Ingredients:
For the dough;
- 1 egg+1 egg yolk,
- 1 cup water, at room temperature,
- 1/2 cup vegetable oil,
- 2 tbsps vinegar,
- 1 tsp baking powder,
- A pinch of salt,
- 3,5-4 cups flour,
- Bulk of flour for rolling.
For filling;
- 500 g low fat feta cheese or ricotta cheese,
- 1/2 nuch of parsley, chopped,
- Vegetable oil.
For topping;
- 1 tsbsp plain yogurt,
- 1 tsp vegetable oil,
- 1 tsp sugar.
Preparation:
- In a deep bowl combine egg, egg yolk, water, vegetable oil, venegar, salt and baking powder together,
- Add flour step by step and start kneading,
- Add flour and keep kneading until you reach a soft and elastic dough that don’t stick to your hands,
- Make a ball out of the dough, cover with a towel and set aside for 15 mins.,
- Knead the dough again and make around 17 balls,
- Sprinkle some flour into a baking sheet and place the balls into it, cover with a wet towel, set aside for 10 mins,
- Meanwhile combine cheese and parsley in a deep bowl and stir well,
- Grease a 36 cm baking pan,
- Pour a bulk of flour into a bowl (you will use during rolling process),
- Take a ball and cover with flour,
- Pressing with your hands, flatten a bit,
- Roll the flattened ball into a yufka in the size of your baking pan, sprinkling flour on top when necessary and turning upside down frequently,
- Brush the yufka with vegetable oil all around,
- Put 2-3 tbps cheese mixture lengthwise in the middle of the yufka,
- Fold one part onto the other,
- Brush again with vegetable oil,
- Roll from the broad edge to the narrow edge,
- Place the rolled yufka in the middle of the greased baking pan as a spiral,
- Roll remaining balls in the same way and place into the pan, continueing the spiral,
- For topping in a bowl combine yogurt, vegetable oil and sugar together and mix well,
- Brush the top of the borek with the mixture,
- Bake in a 180 C degrees pre-heated oven until it starts to turn to pink over,
- Decrease the degree to 160 and bake until golden on top.
Bon appetit…
