Ingredients with Measurements:
- 1 package of phyllo dough
- 1 cup of Ezine cheese, crumbled
- 1/2 cup of parsley, chopped
- 1/2 cup of dill, chopped
- 1/2 cup of green onions, chopped
- 1/2 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the crumbled Ezine cheese, chopped parsley, dill, and green onions. Mix well.
3. Brush the bottom of the baking dish with olive oil.
4. Take one sheet of phyllo dough and place it in the baking dish. Brush it with olive oil.
5. Repeat step 4 with 5 more sheets of phyllo dough.
6. Spread half of the cheese mixture over the phyllo dough.
7. Repeat step 4 with 5 more sheets of phyllo dough.
8. Spread the remaining cheese mixture over the phyllo dough.
9. Repeat step 4 with 5 more sheets of phyllo dough.
10. Brush the top layer of phyllo dough with olive oil.
11. Cut the börek into squares or triangles.
12. Bake for 30-35 minutes or until golden brown.
13. Let it cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 16g
Protein: 6g
Substitutions for ingredients:
- Feta cheese can be substituted for Ezine cheese.
- Cilantro can be substituted for parsley.
- Chives can be substituted for green onions.
Variations:
- Add cooked spinach or kale to the cheese mixture.
- Add cooked ground beef or lamb to the cheese mixture.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with olive oil to prevent it from drying out.
- Use a sharp knife to cut the börek into squares or triangles.
- Serve with a dollop of plain yogurt on top.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a platter with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Turkish tea, Ayran (Turkish yogurt drink)
Suggested side dishes:
Cucumber and tomato salad, roasted vegetables
Troubleshooting advice:
- If the phyllo dough tears, simply patch it with another piece of phyllo dough and brush with olive oil.
- If the börek is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure to cook the börek until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Ezine cheese is a type of Turkish cheese that is made from sheep's milk. It is named after the town of Ezine in the Çanakkale province of Turkey.
Flavor profiles:
Salty, tangy, herbaceous
Serving suggestions:
Serve as an appetizer or as a main dish with a side salad.
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Region: Turkish