Courgette is ninety per cent water and that water ruins a börek. Grate it, salt it, leave it for twenty minutes and squeeze it by the handful. The amount of liquid that comes out will surprise you; let it reach the pastry and the börek stays doughy.
Ingredients
For the mixture
For the börek
For the top
Method
-
Draw out the liquid
Salt the grated courgette and leave for 20 minutes, then squeeze it by the handful.
-
Fry the onion
Cook the onion in olive oil for 5 minutes, add the squeezed courgette and cook for 5 minutes.
-
Finish the filling
Cool it and mix in the cheese, dill and black pepper.
-
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
- Do not skip squeezing the courgette; this step decides whether the börek cooks at all.
- Do not throw away the liquid you squeeze out, you can add it to a soup.
- Dill works noticeably better than parsley in this filling.
Nutrition
300
kcal
11 g
Protein
16 g
Fat
29 g
Carbs
4 g
Sugar
2 g
Fibre
Values are per serving and approximate.