Peynir is the Turkish word for cheese.
Ingredients (for 1 pan):
- 1 box of phyllo dough (I must admit, I don't know how to roll it out myself);
- sauce:
- 1/2 a container of yogurt
- 1 egg
- milk (roughly 3/4 of a cup)
- a bit of olive oil (typically, more is better but I prefer to use less)
- cheese filling:
- feta cheese (use your judgement to figure out how much you would need - you'll want enough to have an even layer approximately 1/2-1" thick)
- paprika
- dill to taste
- parsley
- In a bowl, mix the ingredients for the sauce making sure the egg is mixed in really well
- In another bowl, crumble the feta cheese (I use a fork to break it up) and mix in the dill, parsley and paprika
- take a sheet of phyllo and place it in your pan (it doesn't have to be a perfect sheet, it can be creased and bunched up, evenly)
- drizzle about 2 spoons of the mixture randomly on top of the sheet
- put another sheet over top and drizzle another couple of spoons of sauce
- continue this way until you've put down roughly 6-8 sheets (more if you want it thicker, less if you want it thinner - should only be 1/2 of the sheets you intend to use for the entire börek)
- on your 6th (or 8th) layer, do not put any sauce; instead, spread your feta cheese filling evenly across the entire sheet
- place another sheet of phyllo over top and drizzle a couple of spoons of sauce
- continue this way until you've placed another 6-8 sheets
- on the final sheet, drizzle 6-8 spoons of the sauce and make sure to get the entire top layer coated
- sprinkle some sesame seeds and bake on the middle rack at about 300 degrees
- bake for about 1/2 an hour and check to see if the top is turning nice and golden brown
- continue baking if needed but check frequently to make sure it doesn't burn
- once it has turned golden on top, remove from oven and let sit for at least 10 minutes before cutting into squares.
- enjoy!
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