Frankly, I can't imagine a life without such a delicacy. Those who visit my blog for the first time may not know. Even though I live in Ankara, I am originally from Thrace. Borek is a much more important dish in our country than in the rest of Turkey. It's like a part of life. Therefore, the variety is abundant. I think it is the most frequently made with cheese and leek. At least it was in my family.
I use ready-made yufka. I wish I had the patience to knead long dough and roll it out, because the pleasure of eating your own hand made yufka is different. But unfortunately, trying so hard on a meal makes me crazy. That's why I rarely cook dishes such as sarma and manti. Thank God, my husband is from Beypazarı, the homeland of the sarma, and thanks to my mother-in-law, we eat sarma more often than a normal person can.
Enjoy the recipe...
- 4 yufka
- 1 onion,
- 500 g spinach,
- 1 cup of curd cheese or crushed feta cheese,
- 1 cup + 4 tablespoons of oil,
- 1 cup of milk,
- 2 tablespoons of yogurt,
- 1 egg yolk,
- Chop the onion small and cook it in 4 tablespoons of oil,
- Add the spinach and finely chop and cook until the water is absorbed,
- Add salt and remove from fire,
- Add the cheese and mix,
- Add milk and yogurt and whisk well,
- Lay one of the yufka on the counter,
- Drizzle a quarter of the remaining oil on it,
- Pour a quarter of the milk + yogurt mixture over it,
- Spread the spinach mortar all over it in the same way (so that when you fill it, you have mortar on each layer),
- Wrap the yufka in the form of a roll and wrap it on a greased tray,
- Prepare the other yufka in the same way and wrap it around the middle phyllo,
- Whisk the egg yolk and brush with sesame seeds,
- Bake in a preheated 180 C degree oven until golden brown.