The börek that wins over vegetable-refusing kids and gluten-free eaters alike — leeks in season, a golden top, and happy faces at the table. Adapted with love from a recipe by a dear old neighbour.
Makes about 8 pieces
Nutrition (per piece, estimated)
- Calories: ~200 kcal
- Protein: 8 g
- Fat: 13 g
- Carbohydrates: 14 g
- Fibre: 2 g
Estimated values.
Ingredients
- 3 stalks leek
- 2 eggs
- 1 çay bardağı (about 100 ml) light yogurt
- 2 çay bardağı (about 130 g) corn, chickpea or einkorn (siyez) flour — a mix works too
- 4 tablespoons olive oil
- 1 tablespoon homemade tomato paste
- 1 cup grated kaşar or goat cheese
- Black pepper, turmeric, dried mint (thyme optional)
- Salt (for rubbing and softening the leeks)
- 1 packet (10 g) baking powder
- For the top: sesame or nigella seeds
Method
- Finely slice the leeks and rub with salt to soften.
- Mix with all the remaining ingredients into a batter and spread into a tray.
- Sprinkle with sesame and bake at 170 °C until the top is well browned.
Originally shared on our Instagram.