Binnur's Turkish Cookbook

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Saturday, August 28, 2010

Vegetable Borek

(Sebzeli Borek)

Vegetable Borek
7 sheets Phyllo Pastry
2L pyrex casserole dish

Vegetable Filling:
2 tbsp extra virgin olive oil
1 medium sized eggplant,Cut into bite sizes. Soak in water with a
tablespoon of salt for about 20 minutes. Squeeze the eggplants with
your hand and dry them with a paper towel.
1 zucchini, cut in bite size
1 onion, sliced
1/3 cup crumbled feta or ricotta cheese
2 tbsp dill, chopped
1/4 cup parsley, chopped
Salt
Black pepper

Sauce:
2-3 tbsp extra virgin olive oil
1/2 cup yoğurt
2 eggs
1 pinch salt

To prepare the Filling: Put the salt, pepper, olive oil and onion in a pan. Cook on medium heat for two minutes. Add the eggplant and zucchini and continue cooking until they are tender. Put aside and add the feta cheese, parsley and dill, stir.

In a bowl, mix the eggs, olive oil and yoğurt. This liquid mix will go between every two layers. The vegetable filling will go in the middle only.

Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the dish. Spread 2-3 tablespoons of the sauce mix on top. Take another two sheets of pastry, fold in half and stack in the dish. First spread some sauce. Then, spread all of the filling onto the stack. Resume layering the pastry and the sauce until the pastry is finished. Then, fold the sides of the bottom layer over. Make sure you pour the remaining sauce on top.

Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-heat the oven to 375 F (190 C). Bake until golden colour.

This recipe goes well with Ayran on the side. You can have it as a main dish or with afternoon tea as a snack.

4 servings.

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11 Comments:

At 11:27 AM, Blogger Fatima said...

Binnur - this looks wonderful! Do you have a borek recipe for sweet potatoes or yams? I've been looking all over and can't find one. Thankyou.

 
At 5:48 PM, Blogger Binnur said...

Hi Fatima,
I've already posted the Borek recipe with the Potato ( Potato Cigarette Borek).

 
At 3:33 AM, Anonymous Jin said...

Hi~! Luckily I found your site. I love Turkish foods, especially homemade one. Your blog has all kinds of cook that I loved in Turkey.I am Korean and there isn't any Turkish cook book here. I saw this borek when I visited my turkish friend last month and I wanted to know how to cook it. My friend's borek included feta chesse in it. Thank you so much! Now I can cook and eat a turkish dishes!

 
At 3:49 AM, Anonymous Jin said...

1 thing more. Do you know how to make the watermelon Jam? I bought some of them from turkey. But I can't buy here, so I want to make by myself here in Korea.:) By the way, I ordered your book from Amazone!

 
At 3:07 PM, Anonymous Suzanne said...

Merhaba Binnur! I love your cookbook... I was wondering, do you have a similar recipe for making this style of borek using hazir yufka? I bought some from a turkish market but I can't seem to make it the same way my relatives do.... I love your recipe for the Spinach Borek using phyllo & I make it all the time but I would love to know if I can make the same kind of thing using yufka, without it turning out too dry...

 
At 9:24 PM, Blogger Binnur said...

Hi Suzanne,
You can use 3 yufka to make Spinach and Vegetable Borek:)

 
At 3:22 PM, Blogger Sheela said...

Do I cover borek with foil while cooking it, or leave it open?Thank you.

 
At 3:39 PM, Blogger Binnur said...

Hi Sheela,
Leave it open, don't cover:)

 
At 3:24 PM, Anonymous Anonymous said...

Is Turkish yufka different from filo dough?

 
At 6:09 PM, Anonymous Anonymous said...

Is the difference between yufka/phyllo is in shape, rectangular/circular difference?or sth else...?

 
At 7:01 PM, Blogger Binnur said...

Hi,
Yes, it is different in shape, thickness and taste:)

 

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