John Myers
Ingredients for 4 servings:
- 400 g dough sheets (yufka dough), 5 large sheets
- 50 g butter
- 3 eggs, size M
- 150 g yogurt
- 50 ml milk
- 2 m.-sized onion(s)
- 2 garlic cloves
- 250 g minced meat (beef)
- 400 g chard
- 200 g feta cheese, made from sheep’s milk
- ½ tsp cumin, ground
- 1 tsp chili powder (Pulbiber)
- Salt
- Black pepper, freshly ground
- 1 tbsp black cumin
- 1 tbsp sesame seeds
- olive oil
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
Dice the onions and garlic and sauté in olive oil. Add the ground beef and fry until crumbly. Season with cumin, pulbiber, salt (not too much, the feta is quite salty), and pepper. Meanwhile, finely slice the chard and add it to the minced meat. Fry until it has collapsed and is cooked through. Cut the feta into small cubes or crumble it and add it to the minced meat and chard mixture. Melt the butter and whisk it with the eggs, yogurt, and milk. Brush a baking dish with a little olive oil and line it with a large yufka sheet. Leave the dough overhanging at the edges; once everything is layered, fold it over the börek. Brush the dough sheet with the yogurt mixture. Either cut the next dough sheet to the size of the baking dish or tear it into small pieces and place it on top of the first layer. Brush again. Repeat to create three yufka layers. Do not brush the third layer, but place half of the ground beef and chard mixture on top. Cover with a layer of yufka, then add the remaining ground beef mixture. Cover with yufka again and brush this layer again. Add another layer of yufka, then fold the overlapping first layer over it and brush with the remaining yogurt mixture. Sprinkle with black cumin and sesame seeds. If the yogurt mixture is running low for the last two layers, “stretch” it with a little milk. Preheat oven to 180°C (top/bottom heat) or 160°C (fan oven) and bake the börek for 30 minutes. Serve with a leaf salad with some tomatoes and cucumbers.
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