Crispy Gluten-Free Leek & Carrot Börek

Crispy gluten-free leek and carrot borek made without pastry sheets.

A crispy, savoury gluten-free börek built on leeks and carrots — no pastry sheets needed.

Makes about 8 servings

Nutrition (per serving, estimated)

  • Calories: ~215 kcal
  • Protein: 5 g
  • Fat: 16 g
  • Carbohydrates: 13 g
  • Fibre: 4 g

Estimated values.

Ingredients

  • 3 stalks leek
  • 2 carrots, grated
  • 2 eggs
  • 1 çay bardağı (about 100 ml) olive oil
  • 3–4 tablespoons yogurt
  • 1 packet (10 g) baking powder
  • 1 çay bardağı (about 65 g) buckwheat flour
  • ½ çay bardağı psyllium husk
  • 2 tablespoons pumpkin seeds
  • 1 dessert spoon pepper paste + 1 tablespoon tomato paste
  • Black pepper, turmeric, cumin, dried mint
  • For the top: sesame and sunflower seeds

Method

  1. Finely slice the leeks and rub them with salt.
  2. Add all the remaining ingredients and gently work into a uniform mixture, by spoon or by hand.
  3. Bake in a preheated oven at 180 °C for 20 minutes — the outside cooks while the centre stays soft.
  4. If you prefer it fully set inside, bake a further 20 minutes at 140–150 °C.

Originally shared on our Instagram.