Carrot börek is little known and hard to give up once you have had it. Cooked in butter the carrot brings out its sugars and leans sweet; white cheese balances that. Use one without the other and the börek is too sweet.
Ingredients
For the mixture
For the börek
For the top
Method
-
Cook the carrot
Cook the onion in butter for 5 minutes and the grated carrot for 10, until its liquid has gone and it turns sweet.
-
Cool
Take off the heat, cool it and mix in the cheese, salt, pepper and dill.
-
Make the sauce
Whisk the milk, oil and eggs.
-
Layer
In a greased tray lay pastry, sauce, pastry, filling in turn.
-
Bake
Brush with egg yolk, scatter with sesame seeds and bake at 180 degrees for 35 minutes.
Tips
- Cook the carrot thoroughly; undercooked carrot stays raw and wet inside the börek.
- Do not leave out the cheese, as carrot on its own is too sweet.
- Dill works noticeably better than parsley in this filling.
Nutrition
315
kcal
11 g
Protein
17 g
Fat
30 g
Carbs
6 g
Sugar
3 g
Fibre
Values are per serving and approximate.