Saucepan@saucepan · Shared this recipeFollowTürkiye · sauceTurkish Tray Börek With CheeseA Turkish cheese tray börek made with yufka, feta, matured cheese, parsley, and an egg-yogurt-milk liquid, baked until golden.total45 minprep15 mincook30 minserving1Original recipe on vidarbergum.comKeep this recipeAdd a copy of Turkish Tray Börek With Cheese to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients1 servingBack to 1 serving1 egg100 ml olive oil, I use a mild extra virgin, plus extra to grease the tray and for topping100 ml Greek yoghurt100 ml whole milk3 large sheets filo pastrynigella seeds, or sesame seeds, to sprinkle175 g feta cheese, crumbled75 g matured cheese, e.g. cheddar or Turkish eski kaşar, shredded15 g flat leaf parsley, Italian parsley, leaves only, roughly choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 200 °C (fan). Grease 1 medium sized oven tray (mine is 34x24 cm (13½ x 9½ in)) well with olive oil, all the way to the top of the edges.2Step 2: Whisk the egg and olive oil, then add the yoghurt and whole milk and whisk again until smooth. Set aside.3Step 3: Mix the cheeses and set aside.4Step 4: Place one sheet of yufka in the oven tray, so it completely covers the base and sides in a single layer. Cut off any excess, making sure to leave at least 2-3 cm (1 in) over the top of the tray on each side.5Step 5: Spread a couple of tablespoons of the egg mixture on the yufka. Tear the second sheet of yufka as well as the excess you cut off into large pieces. Dip each piece into the egg mixture and layer it in a wavy shape, so all of the base is covered. Each piece of yufka should be moist, but not excessively wet.6Step 6: Scatter the cheese mixture evenly into the tray and top with flat leaf parsley.7Step 7: Tear the third and final sheet of yufka into large pieces, keeping a roughly rectangular piece slightly smaller than your oven tray separate. Dip the yufka pieces (except the rectangular one) into the egg mixture and layer them in a wavy shape, just like the previous layer. You should be able to cover all of the filling with this.8Step 8: Place the remaining rectangular piece of yufka on top, then fold in the sides, making sure to brush with the egg mixture as necessary. Brush with more of the egg mixture on top, but don't overdo it. You may not need everything. For an extra crispy top, drizzle a tablespoon or so of olive oil on top.9Step 9: Sprinkle the börek with nigella or sesame seeds. Bake in the middle of the oven until the börek is golden on top and cooked through, 30-40 minutes.10Step 10: Leave to cool, then cut into 10-12 pieces. Enjoy lukewarm or cooled.getsaucepan.com/r/4721b29e-06f8-4db7-acbe-ec8305032434 · Original: https://vidarbergum.com/recipe/turkish-tray-borek-with-cheese/
