By Silvena Rowe
Yield: Yields 24 pastries
Börek is a Turkish pastry, made with either filo or yufka pastry, then stuffed with various fillings, such as cheese, vegetable or meat. It can be a perfect snack, a light lunch or a main course.
This recipe is excerpted from Purple Citrus & Sweet Perfume. Read our review.
3 leeks, white and pale green parts, finely sliced
2 garlic cloves, minced
1/2 tsp. granulated sugar
2 Tbs. olive oil
1 Tbs. unsalted butter
3/4 cup chicken broth
1 bay leaf
Sea salt and freshly ground pepper
7 oz. feta, crumbled
2 Tbs. finely chopped fresh oregano
8 sheets frozen filo dough, thawed
melted butter, for brushing
2 Tbs. hemp, poppy and/or black sesame seeds
Preheat the oven to 400°F.
Sauté the leeks, garlic and sugar in the olive oil and butter in a skillet over medium heat for 4-5 minutes, stirring constantly. Add the stock and bay leaf, and season. Cook until the leeks are very tender, about 10 minutes. Remove the bay leaf and cool. Transfer the mixture to a bowl and combine with the cheese and oregano.
Spread a sheet of filo on the work surface, and cut lengthwise into thirds. Keep the remaining filo covered with a damp kitchen towel. Each strip will make 1 börek.
Brush a filo strip with melted butter and place a tablespoon of filling across the corner of one end. Fold this corner up and over to form a triangle and enclose the filling. Fold over again, and continue until you have a triangular pastry parcel. Repeat with remaining filo and filling.
Arrange the böreks on a baking sheet. Brush with more melted butter and sprinkle with the seeds. Bake for 20 minutes, until golden brown.