Börek with sheep's cheese

Ingredients for 4 servings:

• 1 point flour
• 1 tsp salt
• n. B. water
• 1 pack of sheep’s cheese
• 1 bunch parsley, flat
• n. B. Onion(s), chopped (if required)
• some oil
• 150 g butter, melted
• n. B. Flour , for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

vegetarian, egg-free

Mix the flour and salt and add water until you have a smooth dough. If there is too much water, add a little more flour. Let the dough rest for 10-15 minutes. Crumble the feta cheese and finely chop the parsley. Then mix everything with a little oil. Divide the dough into small balls (the size of an orange). Flour the work surface and roll out the balls very thinly. Fill one half with feta cheese, parsley, and, if desired, chopped onion, and fold the other half over. Press the ends up and seal with a fork. Heat a pizza pan to at least level 4. Fry the filled börek on both sides without adding any oil, making sure not to overcook them. Cut the börek into small pieces, place them on a large plate, and drizzle with melted butter. Enjoy the börek with black tea. The best place to buy the feta cheese is in a Turkish shop (e.g., Gazi). The onions aren’t necessary, but we do it this way.