Baklalı Börek

Background

Börek is a traditional pastry in Turkish cuisine with a rich history dating back to the Ottoman Empire. This special version, Baklalı Börek, involves filling the pastry with cooked broad beans and various herbs, creating a delightful and hearty dish. It's often enjoyed as a main course or as part of a breakfast spread.

Ingredients

• Phyllo pastry - 500g
• Broad beans - 300g (cooked and shelled)
• Onion - 1 large, finely chopped
• Olive oil - 3 tablespoons
• Fresh dill - 1 bunch, finely chopped
• Fresh parsley - 1 bunch, finely chopped
• Fresh mint - 1/2 bunch, finely chopped
• Feta cheese - 200g, crumbled
• Egg - 1 (for egg wash)
• Salt - to taste
• Black pepper - to taste
• Butter - melted, for brushing

Preparation

1. In a large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent.
2. Add the cooked broad beans and cook for another 5 minutes, stirring occasionally.
3. Remove from heat, then stir in the dill, parsley, mint, and feta cheese. Season with salt and black pepper.
4. Allow the mixture to cool completely.

Cooking Process

1. Preheat your oven to 180°C (350°F).
2. Lay out one sheet of phyllo pastry on a clean working surface and brush it lightly with melted butter.
3. Place another sheet on top and brush again with butter. Repeat until you have a stack of three sheets.
4. Spoon a portion of the broad bean mixture along the edge closest to you.
5. Roll the pastry into a tight cylinder, then roll it into a spiral and place it on a greased baking tray.
6. Repeat with the remaining ingredients.
7. Once all the broad bean filled rolls are on the tray, beat the egg and brush the tops.
8. Bake for about 30-35 minutes or until golden brown. Use a cooking timer to monitor the time carefully.

How to Enjoy

This Börek is best enjoyed fresh from the oven, where the phyllo pastry is perfectly crisp and the filling is warm and flavorful. Serve it as a stand-alone meal or accompany it with a side of ayran, a traditional Turkish yogurt drink. For a full experience, pair it with a fresh salad made of cucumber, tomato, and red onion dressed with olive oil and lemon juice.