A tray borek of yufka sheets soaked in a milk and egg wash, layered with a spiced onion and potato filling and baked. A vegetarian breakfast favourite.
Ingredients
Instructions
- 1
Finely chop the onion and cook in 20 g of the sunflower oil over medium heat for 5 minutes until soft.
- 2
Peel and mash the boiled potatoes; mix with the onion, red pepper flakes, black pepper and 6 g of the salt.
- 3
Whisk the remaining sunflower oil with the melted butter, milk, 1½ of the eggs and the remaining salt to make the wash; keep the last half egg for the top.
- 4
Preheat the oven to 190 °C. Grease a 30x40 cm tray, lay the first yufka sheet in it with the edges overhanging, and brush with the wash.
- 5
Tear the second sheet into pieces, dip them in the wash and lay them crumpled over the base; spread half the filling. Repeat with the third sheet and the rest of the filling.
- 6
Fold the overhanging edges over the top, pour over the remaining wash and brush with the reserved egg. Leave to rest for 20 minutes.
- 7
Bake for 35-40 minutes until golden. Cool for 10 minutes, then slice and serve.
Nutrition
Per serving
| Calories | 409 kcal |
|---|---|
| Protein | 10 g |
| Carbs | 53 g |
| Fat | 18 g |
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