While we are on the subject of börek….
I was dying to try this one as I had a surfeit of eggplants in the fridge.
Being a seasonal cook is all very well but it does mean you have to keep up with the fresh produce and what is in your fridge! I find I cook my socks off when I am here in the village….
We love eggplants or aubergines and here in Turkey there are myriad ways of cooking them. And it seems as if I have only just now discovered börek! For years I never attempted to make it as I somehow thought it wasn’t for me and all too different.
But how wrong I was.
Not only is borek totally delicious but also extremely easy to make.
Our nearest equivalent is perhaps quiches but believe me, borek is much easier and I love the way it spreads to feed a crowd.
We had friends round last night and I vowed to try this recipe. It was a big success
I personally thought I served these little packets too hot ie straight from the oven but just today one of our guests, Peter, said what he liked about them apart from the taste, was the fact that they were hot!
It’s true: many Turkish dishes are served on the tepid side whereas we Brits do like them to be hot if that’s what they are supposed to be.
Personally I still think they were too hot and would recommend letting them rest for fifteen minutes before serving.
- Peel the aubergines in stripes. Cut into 4 lengthwise and then chop into cubes.
- Place in a basin filled with salty water and let sit for 10 mins so that any bitter juices are released.
- Rinse and let dry on paper towels.
- Peel and dice the onions.
- Prepare and slice the green pepper, removing the seeds and stalk.
- Skin (immerse in boiling water for a few minutes and they will peel easily) and chop the tomatoes into cubes.
- Gently heat the cooking oil in a wide open pan and cook the mince meat until the juices run out.
- Add the diced onion and cook until soft.
- Add the salt and pepper.
- Add the aubergine, green pepper and tomatoes and mix.
- Put the lid on the pan and cook for 25 minutes over low heat.
- Leave to cool.
- Crack the eggs into a bowl.
- Add the yogurt, milk, cooking oil and pinch of salt and stir till smooth.
- Now pre-heat the oven to 180°C/350°F/gas mark 4.
- Take 1 sheet of yufka and brush some of the sauce over the whole thing.
- Fold the rounded edges in so that you have a large square-shape in front of you.
- Using a pizza cutter (so much easier than a knife!), divide the yufka into 4 equal squares.
- Place 2 tbsp of the cooled aubergine mixture in the centre of each and fold in the corners to make a packet.
- Place seam-side down on a lightly oiled or parchment-lined baking tray or pyrex dish.
- Continue with the rest of the sheets of yufka.
- Use the remaining sauce to glaze the tops of each packet.
- Sprinkle half the packets with sesame seeds and the other half with the nigella.
- Bake in the pre-heated oven for 30 minutes. The boreks will puff up and turn a wonderful golden brown colour.
- Let rest for 15 mins before eating.
These taste equally good the next day and I can quite see these as part of a Turkish teaparty!