This recipe was contributed by Michelin-star chef, Ahmet Dede, from Dede Restaurant in Baltimore, Cork, that he refers to in his interview with us in episode 5 of season 2.
“This Börek is delicious served with some cucumber, peppers and tomatoes – a beautiful breakfast treat.”
Turkish Börek
Serves 2
150g Feta cheese
1g medium hot chilli flakes
1g black pepper
10g parsley, chopped
3 eggs yolk
50ml olive oil
50ml milk
4 filo pastry sheets
1 egg white
Mix the Feta, chilli, black pepper and parsley with fork.
Whisk the eggs, oil and milk together in a bowl.
In a large non-stick frying pan, put two of the filo pastry sheets widely spread and evenly. Put the cheese mix on top, then cover the top with the other two sheets of filo. Close the sides nicely and pour the the egg mix over it. Start cooking on a low heat on the cooker. Once nicely coloured, flip upside-down and colour the other side again.
Take it off the the pan and let it rest for five minutes. Slice into even sizes and eat warm.