Fast Yufka-Börek

Name: Fast Yufka-Börek
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Courgette; 2 Garlic cloves; 7 TABLESPOONS + 100 ml olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 150 g Greek yogurt; 250 ml Milk; 2 Eggs (size M); 400 g Feta cheese; 4 Stem(s) Parsley; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Courgette
2 Garlic cloves
7 TABLESPOONS + 100 ml olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
150 g Greek yogurt
250 ml Milk
2 Eggs (size M)
400 g Feta cheese
4 Stem(s) Parsley
7-10 Tbsp Grease

Directions

1
Wash, clean and roughly grate the zucchini. Peel garlic and chop finely. Heat 2 tablespoons of oil in a frying pan. Fry the zucchini and garlic for 2-3 minutes. Season with salt, pepper and sugar, remove from heat and allow to cool slightly.
2
Let the dough sheets rest at room temperature for about 10 minutes. Whisk yoghurt, 100 ml oil, 200 ml milk and eggs together, season with a little salt. Mix 50 ml milk and 5 tbsp. oil. Coarsely grate the feta, mix into the zucchini mixture.
3
Spread a damp cloth over the work surface and place a dry one on top. Roll out the dough sheets on the cloths. Spread with the oil-milk mixture. On the lower long side of each pastry sheet, spread some zucchini mixture in a long strand.
4
Roll up, place in spiral form in a greased casserole dish. Pour the yoghurt mixture evenly over the top.
5
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes until golden brown. Wash parsley and dab dry. Pluck leaves and chop finely. Remove the borek from the oven and sprinkle with parsley.