Börek on the baking tray

Ingredients for 1 servings:

• e.g. Yufka pastry sheets, very large (from the Turkish grocery store)
• 200 g feta cheese, Turkish (goat or sheep)
• 200 g cheese, grated, mild
• 2 m.-sized potatoes
• 3 eggs
• 200 ml milk
• 125 g butter
• 1 handful of parsley, flat, chopped
• 1 handful of fresh, chopped dill
• pepper
• Pul Biber (Turkish chili mix)
• Black cumin
• 1 egg yolk

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Hot and Sour Cake

For the filling, first boil the potatoes, let them cool slightly, peel them, and place them in a large bowl. Crumble in the feta, add the chopped herbs, and mash everything with a fork. Season with pepper and pul biber. I use about a teaspoon of pul biber. For the sauce, melt the butter in a saucepan and add the milk. Let it cool slightly and then stir in the three eggs. Brush the baking sheet with oil and carefully place a large, whole yufka sheet on top. Do not trim the overhanging edges, as they will be used to seal the börek at the end. Now layer the dough sheets with the sauce in the dish, like a lasagna. Don’t add the filling right away! Put a few tablespoons of the sauce on the first sheet of dough and spread it evenly. This works well with a tablespoon, but it’s even better with a brush. Place another sheet of dough on top. Cut this and the following ones to the size of the baking sheet and lay them out evenly. Brush this layer again with a little sauce. Continue in this way until about four layers of yufka have been laid out and spread with the sauce. Now place another layer of yufka on top and spread the filling – without the sauce – on top. Since the filling can be a bit dense, I place small heaps evenly on the dough and gently press them down. Sprinkle the grated cheese on top and add several more layers of yufka and sauce on top, about 2-4 layers. Then carefully fold the edges over and brush the top layer of dough with egg yolk and sprinkle with black cumin. Using a sharp knife, cut the börek into equal-sized pieces. Bake in a hot oven at 180°C (top/bottom heat) on the middle rack for about 30 minutes. The filling can be expanded or changed as desired. If you like, you can add a little garlic or extra spinach, for example. Ground beef, sucuk, or pastirma can also be added to the filling.