Ingredients with Measurements:
- 2 large sweet potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 package phyllo dough
- 1/2 cup melted butter
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Pastry brush
- Sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the diced sweet potatoes, cumin, smoked paprika, salt, and pepper. Cook until the sweet potatoes are tender, about 10 minutes.
4. Remove from heat and let cool slightly.
5. Lay out a sheet of phyllo dough and brush with melted butter. Repeat with 4 more sheets of phyllo dough.
6. Spread the sweet potato mixture over the phyllo dough, leaving a 1-inch border around the edges.
7. Sprinkle the crumbled feta cheese and chopped parsley over the sweet potato mixture.
8. Roll up the phyllo dough tightly, tucking in the edges as you go.
9. Brush the outside of the roll with melted butter and place on the prepared baking sheet.
10. Repeat with the remaining phyllo dough and sweet potato mixture.
11. Bake for 25-30 minutes, or until the börek is golden brown and crispy.
12. Let cool for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 8 servings
Nutritional information:
Calories: 290
Fat: 16g
Carbohydrates: 30g
Protein: 6g
Sodium: 330mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- You can use butternut squash instead of sweet potatoes.
- If you don't have phyllo dough, you can use puff pastry instead.
- You can use goat cheese instead of feta cheese.
Variations:
- Add chopped walnuts or pecans to the sweet potato mixture for added crunch.
- Add a pinch of cinnamon to the sweet potato mixture for a warm, cozy flavor.
- Use different herbs, such as thyme or rosemary, instead of parsley.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to ensure a crispy, golden crust.
- Let the sweet potato mixture cool slightly before spreading it on the phyllo dough to prevent the dough from becoming soggy.
- Don't overstuff the börek, or it will be difficult to roll up tightly.
Storage instructions:
Leftover börek can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the börek on a baking sheet and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the börek on a platter with a sprinkle of chopped parsley and a drizzle of olive oil.
Garnishes:
Chopped parsley, chopped walnuts, or a sprinkle of smoked paprika.
Pairings:
Serve with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
Roasted vegetables, such as Brussels sprouts or carrots, or a simple tomato salad.
Troubleshooting advice:
If the phyllo dough tears, don't worry! Simply patch it up with a piece of dough and continue rolling.
Food safety advice:
Make sure to cook the sweet potatoes until they are tender to ensure they are fully cooked.
Food history:
Börek is a traditional Turkish pastry made with phyllo dough and a savory filling, such as cheese or meat. This sweet potato version puts a twist on the classic recipe.
Flavor profiles:
This börek is savory and slightly sweet, with warm spices and tangy feta cheese.
Serving suggestions:
Serve as a main dish for a vegetarian dinner or as an appetizer for a party.
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Region: Turkish