John Myers
Ingredients for 26 servings:
- 13 sheets of dough (yufka)
- 1 kg spinach, fresh (possibly also frozen leaf spinach)
- 800 g creamy sheep’s cheese from the brine
- 4 cloves garlic (finely chopped)
- some pepper, freshly ground, black
- some nutmeg, freshly grated
- Oil for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
A small delicacy for in between meals or as a small appetizer, inexpensive and quick to make
Wash and sort the spinach. Blanch it in salted water for 1-2 minutes (thaw frozen spinach and squeeze out some of the water). Immediately place the blanched spinach in ice water and squeeze it dry. Cut the spinach into pieces. Peel and finely chop the garlic, crumble the cheese. Place the spinach, garlic, and cheese in a bowl, season with pepper and nutmeg, and mix well. Split the yufka leaves lengthwise, brush the leaves with a little water, and spread some of the spinach and cheese mixture on the leaves. Fold open the edges and then twist the rolls tightly. Deep-fry in a deep fryer at 180 degrees Celsius for about 3-4 minutes. Only use 5-7 pieces at a time, depending on the capacity of the fryer. Drain well and remove some of the fat on kitchen paper. Make sure the fryer is always hot enough, otherwise the börek will not cook as well and will be too greasy. Please taste the cheese beforehand. If it’s too salty, don’t add any salt. If it’s still quite young and not salty, the spinach needs a bit more salt. Our börek hardly ever get cold; they’re always stolen from the kitchen while still hot. But they’re also delicious cold.
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