Blechbörek with spaetzle noodles

Ingredients for 6 servings:

• 1 package of yufka pastry sheets
• 1 handful of spaetzle
• 1 roll(s) of sheep’s cheese, in brine, in Turkish supermarkets it is called Böreklik
• n. B. Pfeffer
• 1 bunch of flat-leaf parsley
• 2 eggs
• 200 ml sunflower oil
• 200 ml seltzer
• 200 ml milk
• Sesame seeds for sprinkling
• Paprika powder or chili flakes if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

baked buns

For all those who like to experiment: This is the result of my passion for Turkish cuisine. It’s basically a cross-cooking of Turkish and Bavarian, and while it sounds incredible at first glance, it actually tastes fantastic! First, cook the spaetzle noodles according to the instructions. It’s important that they are nice and soft. In the meantime, prepare a mixture of the eggs, sunflower oil, milk, and seltzer water (with a good splash). It’s best to put everything in a large bowl. Then remove the yufka (not the triangular one, but the large, wafer-thin yufka. You can find these in almost every Turkish supermarket) from the packaging and unfold it. You have to be quick with this, as it dries quickly. There are usually six sheets in such a package. Take three sheets and dip them completely into the egg, milk, oil, and seltzer mixture, then place them on a baking sheet lined with baking paper. It should extend slightly over the edges of the sheet so that the börek can be sealed nicely at the end. If the sheets tear, don’t worry. Once three soaked layers of yufka leaves are on the baking tray, it’s time for the filling. Ideally, the filling is prepared beforehand. Crumble the cheese roll into small pieces in a bowl and add a handful of finely chopped parsley. Season to taste with pepper and the other spices (paprika powder, chili flakes, called pul biber in Turkish supermarkets). Be careful not to add salt. The cheese is soaked in brine and is therefore already quite salty, so I don’t use any. Finally, drain the spaetzle noodles and add them to the cheese and parsley filling. Spread this filling evenly over the first three soaked layers of yufka leaves. Soak the remaining yufka leaves and spread them over the filling until it is completely covered. Fold the lower overlapping yufka leaves inwards (towards the center of the tray) to close the börek. Spread the rest of the egg, milk, oil, and seltzer mixture on top of the börek and sprinkle with sesame seeds. Now place the baking tray in the center of the oven and bake at 250°C (top/bottom heat) for about 30-45 minutes. It should turn brown, like in my photo. Then it will be nice and crispy. So keep an eye on it every now and then. In my oven, it always cooks pretty quickly towards the end. Remove the baking tray from the oven, let it cool slightly, and then cut it into small rectangles like a sheet pizza. I always do this with large scissors. Serve with a fresh salad, for example, a farmer’s salad made with cucumber, tomato, and red onion, seasoned with olive oil, lemon, salt, and pepper.