Börek

Karin G Byom, Austria; Podcast Episode with Marah Salem

To be fair, this is not an Austrian recipe, as I found out this is a very big dish in many countries, check it out on Wikipedia here.

I did promise to put up a recipe here in the episode with Marah Salem, so I will keep my promise up, and here is the version that I would make.

Ingredience:

• Yufka or Filo leaves

• sheep cheese (Feta or softer one)

• Garlic

• Parsley or Spinach

• Oil

For the sheep's cheese filling, mash the sheep's cheese with a fork, chop the parsley and mix together. Spread the filling over the wider side of the yufka, fold the sides inwards and roll up. To prevent the yufkas from rising when frying, you can dip the ends in water and glue them together. Fry the rolled yufkas in plenty of oil.

If you like you can put cumin and salt on top before you bake it, or fry it in the oven.