Börek, turkish bricks with feta and parsley
Today we're heading to Turkey with a recipe for börek, ultra-crispy vegetarian bricks with feta and parsley perfect for an aperitif or lunch accompanied by a salad. These little cigar-shaped rolls can be served hot or cold, and we assure you that it will be difficult to pick just one :-)
Ingredients
Materials
- Stove
- Bowl
- Kitchen brush
- Paper towels
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Preparation
Crumble the feta into a bowl using your fingers or a fork.
Wash the parsley and drain. Remove the leaves from the stems, chop and mix roughly with the cheese.
Brush each sheet of filo pastry with sunflower oil with a brush. Spread the filling mixture onto the wide end of each triangle sheet. Lightly press the filling and roll the sheet from the wide end to the top of the triangle, tightly. Brush the outside with sunflower oil again.
Heat a frying pan with the remaining oil and fry the rolls on both sides for about 2 minutes until nicely crispy.
Drain on paper towels.
And there you have it, the börek are ready!
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Questions
Photos of members who cooked this recipe
Cookware
Attributes
Observations
How long can börek be kept?
You can keep them for 2/3 days in an airtight container in the refrigerator.
Can you freeze börek?
You can freeze them in an airtight container or in freezer bags for 2/3 months.
With what to accompany the börek?
Generally, börek are served with salads and yogurt-based sauces, like this one which you can make a la homemade!
What can you replace filo pastry with?
You can use Yufka dough, Turkish filo dough, or brick sheets.
Can we change the filling of the börek?
You can stuff them with ground beef, crumbled tuna or spinach stuffing.
Photos
