A tray börek layered with a milk and egg wash and filled with butter-sautéed mushrooms and kashar cheese. Served in squares for breakfast or teatime.
Ingredients
Instructions
- 1
Dice the mushrooms small and finely chop the onion.
- 2
Melt the butter in a pan and cook the onion over medium heat for 3-4 minutes; add the mushrooms and cook for 8-10 minutes until their liquid evaporates, season with half of the salt and the pepper and let cool slightly.
- 3
Stir the grated kashar into the filling. For the wash, whisk the milk, eggs, sunflower oil and remaining salt.
- 4
Preheat the oven to 180 °C and brush a 30x35 cm tray with a little of the wash.
- 5
Cut the yufka sheets into quarters; lay two layers in the tray and moisten with the wash, continuing until half of the yufka is layered.
- 6
Spread the mushroom filling evenly, layer the remaining yufka on top, moistening each layer with wash, and pour the rest of the wash over the top.
- 7
Cut into squares and bake at 180 °C for 35-40 minutes until golden; rest for 10 minutes before serving.
Nutrition
Per serving
| Calories | 435 kcal |
|---|---|
| Protein | 15 g |
| Carbs | 45 g |
| Fat | 22 g |
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