Scrunch Borek / Kırma Böreğı
Author: Lulu Witt
Recipe type: Main
Cuisine: Turkish
Prep time:
Cook time:
Total time:
Serves: 6 - 8
- 5 sheets yufka
- ½ kg ricotta / lor peyniri
- 1 cup very finely chopped parsley if desired
- Salt and pul biber (chilli flakes)
- 500g yogurt
- 2 eggs
- 1 Tbsp olive oil
- Oil for greasing tray
- Break the eggs into a bowl, reserving one egg yolk in a separate bowl
- Mix the 1 egg and 1 egg white with the yogurt until well combined
- Combine in another bowl the cheese, salt, pul biber and parsley if desired
- Open up a yufka sheet and spread generously the yogurt sauce on half the sheet
- Sprinkle the cheese mixture over the yufka half with sauce
- Fold the dry half of the yufka sheet over and gently pat it onto the wet half
- Gently bunch it together until it is roughly 8cm wide as in the picture
- Using a knife or pizza cutter, slice it into rough squares
- Place on a very well greased baking tray, do not use a silicone mat for this as you need the oil to cook the bottom of the pastry
- Repeat with each yufka sheet
- With the remaining sauce, beat in the last egg yolk and add 1 Tbsp oil
- Brush the sauce over the scrunched boreks on the tray until all is used up
- Preheat the oven to 180C
- The boreks need to rest in the sauce for minimum 10 minutes
- Bake in the oven until golden which may take 15 to 25 minutes.
Recipe by Pantry Fun at https://pantryfun.com/scrunch-borek-kirma-boregi/
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