Börek was popular in Ottoman cuisine, which dates to the Classical Era, 8th century BCE-6th century CE around the Mediterranean Sea. Börekler are still found in cuisines in parts of Eastern Europe with different ingredients. This is a Turkish recipe with rice, nuts, and lots of favor.
Serves 4
Preheat the oven to 400F (200C)
2 Tbs. (30 ml) olive oil
4 organic shallots, diced
1/2 cup + 1 Tbs. (100 g) basmati rice
organic golden raisins
3/4 cup (200 ml) organic chicken stock
6 organic Swiss chard or kale leaves
(diary-free) feta cheese
3 organic eggs
3 Tbs. (40 g) (dairy-free) organic butter, melted
2 Tbs. (30 g) organic: pine nuts or substitute with cashews, almonds, or pistachios
12 sheets of filo pastry (not gluten-free) (Turkish: yufka "thin")
2 tsp. (10 g) sesame seeds
black pepper to taste
-Turkish- i /long e/ ç /ch/ ş /sh/ ı /it/
bir 1. Cut the filo pastry into 7 x 9 inch (18 x 24 cm) rectangles.
iki 2. Heat the oil and sauté the shallots.
dört 4. Add the chicken stock.
beş 5. Season with black pepper to taste.
altı 6. Bring to a boil.
yedi 7. Cover, reduce heat and simmer for 15 minutes, until the rice is cooked.
sekis 8. Set aside to cool.
dokuz 9. Cut off the tough tips of the chard/kale, keep the stalks, rinse, and chop into bite-sized pieces.
on 10. Mix two eggs and cheese in a bowl.
on bir 11. Add to the cooled rice.
on iki 12. Grease a square pan (8 inch/20 cm).
on üç 13. Add the nuts to a hot frying pan, roast until golden color.
on dört 14. Remove and cool a little.
on beş 15. Add to the rice mixture.
on altı 16. Brush each sheet with a little melted butter as you line the pan with two sheets one way, two the other way.
on yedi 17. Add half with the filling.
on sekis 18. Continue with four more sheets and fillings.
on dukuz 19. Trim the edges.
yirmi 20. Brush the top with a beaten egg and sprinkle the top with the seeds.
yirmi bir 21. Use a knife to score just the top layer into squares.
yirmi iki 22. Bake for 30-35 minutes until golden and cooked through.
yirmi üç 23. Let it sit for 10 minutes.
Afiyet olsun!
Enjoy your meal!
