Turkish wet börek

Ingredients for 4 servings:

• 200 ml water
• 100 ml oil
• e.g. margarine
• 1 pack of yufka pastry sheets
• 200 g sheep’s cheese
• ½ bunch parsley
• 1 egg yolk
• e.g. sesame
• n. B. Black cumin

Instructions

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

Börek recipes are very popular in Turkish cuisine and each region has different and delicious variations.

Mix the water and oil together. Brush a round baking sheet with margarine. Round baking sheets are available at Turkish shops. Stack the yufkas on top of each other and cut them into round shapes. Cut the sides into large pieces and arrange them in the middle. Place a round yufka on the baking sheet and brush generously with the oil and water mixture, then place the next yufka on top. Reserve a second round of yufkas for the top and continue to cover the börek with the remaining yufkas cut from the sides. Place the filling in the middle; simply mix the feta cheese with the finely chopped parsley, brush the börek with egg yolk, and sprinkle with sesame seeds and black cumin seeds. Bake in a preheated oven at 180°C (top/bottom heat) until golden brown.