Anchovy Börek

A Black Sea börek of yufka sheets layered with anchovy fillets, onion and parsley, baked in an egg-and-milk sauce. A hearty, high-protein main.

Ingredients

• 360 g (3 sheets) yufka
• 400 g anchovies (cleaned, filleted)
• 100 g onion
• 20 g parsley
• 60 g butter (melted)
• 30 g (2 tbsp) olive oil
• 100 g (2) eggs
• 150 g (2/3 cup) whole milk
• 6 g (1 tsp) salt
• 2 g black pepper

Instructions

1. 1

   Preheat the oven to 190 °C. Remove the heads and backbones from the anchovies, open them into fillets, rinse and drain.

2. 2

   Finely chop the onion and sauté in the olive oil over medium heat for 5 minutes until soft. Remove from the heat and mix with the chopped parsley, 3 g of the salt and the black pepper.

3. 3

   Whisk the eggs, milk, half of the melted butter and the remaining salt into a sauce.

4. 4

   Lay one yufka sheet in a greased tray with the edges hanging over and brush with sauce. Tear the second sheet into pieces, scrunch them over the first and moisten with sauce.

5. 5

   Arrange the anchovy fillets in a single layer and spread the onion mixture over them. Cover with the last sheet and fold the edges inward.

6. 6

   Pour the remaining sauce and melted butter over the top and bake at 190 °C for 35-40 minutes, until golden.

7. 7

   Let it rest for 10 minutes, slice and serve warm.

Nutrition

Per serving