This börek recipe was created by Sertaç Dirik, head chef of Mangal 2. It's a wizard dish to make at your next dinner party.
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Serves
4
Leeks
White Onions
Garlic
Tulum
Lemon Juice
Filo Pastry
Unsalted Butter
Caraway Seeds
Egg Yolks
Olive Oil
Serves
4
Leeks
White Onions
Garlic
Tulum
Lemon Juice
Filo Pastry
Unsalted Butter
Caraway Seeds
Egg Yolks
Olive Oil
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
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Step 1.
Slice the leeks in half lengthways and rub with a little oil. Season with salt and cook, cut-side down in a large saute pan over a high heat. Cook until well charred and set aside to cool.
Step 2.
Thinly slice the onions and garlic. Set the same pan, back over a medium heat. Begin to sauté your onions on a low temperature with a shot of oil and plenty of salt and pepper, add your garlic and allow to brown slightly – remove from heat and add to a large mixing bowl.
Step 3.
Roughly chop the cooled leeks and fold through the onion mixture. Add the cheese and mix it all together. Season to taste with salt and add the lemon juice. Set aside
Step 4.
To make the caraway butter, toast the seeds in a pan over a gentle heat until fragrant. Add the butter and let it melt and infuse with caraway flavour. Once everything is mixed and smelling incredible, remove from heat.
Step 5.
Preheat the oven to 170°C.
Step 6.
Unroll your pastry and layer a couple together, with butter brushed in between. Spread your filling all over the pastry sheets leaving roughly 1 inch empty around the edges.
Step 7.
Roll your börek into a tube, and swirl in a spiral shape. Brush generously with egg yolk and bake for 20 mins. Remove from the oven and brush with caraway butter, ensuring there are seeds evenly distributed throughout.
Step 8.
Bake for a further 5 mins and allow to cool.
Step 9.
Slice and serve.
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