Borek has to be one of my favourite foods ever. I love anything made with pastry but this is not the usual crispy dish that you would assume given the main ingredient. Sheets of pastry layered with an egg mixture and sprinkled with feta cheese make this soft, cheesy Turkish breakfast dish a real winner. Even the children adore it. Afterall, what's not to love?
1 cup natural/greek yoghurt
1 cup milk
1/2 cup oil
packet of yufka pastry
First you need to make your egg mixture. Place yoghurt, milk, oil and eggs in a jug and whisk until combined.
It should look like this. Set aside.
Next take the yufka. This is the packet I normally buy. Yufka is a thin pastry, slightly thicker than filo pastry.
The pack I buy has 3 circular sheets of yufka.
These sheets are huge so I cut them in half to fit the baking dish.
In a well oiled baking dish, place one sheet of yufka. Pour a little of the egg mixture on the top and spread it around the pastry sheet.
Place a second layer of pastry and spread around a little of the egg mixture.
Sprinkle some feta cheese on top. Then repeat the previous steps of layering pastry and egg mixture 2 more times. Sprinkle with feta cheese.
Place final 2 sheets and egg mixture on top. Any remaining mixture our over the top. Then, cut the borek into pieces. This is a useful step as not only does it make the borek easy to cut or tear after baking, it also lets more of the egg mixture seep through the layers.
Bake at 180-200 degrees for about 30 minutes.
Let cool slightly and then enjoy with a nice cup of tea.