Cooking time
30 min
Preparation time
30 min
Difficulty
Hard

Börek with pastırma and béchamel sauce

ÇOBANPastirmaEgetürk

Börek is a true classic of Turkish cuisine, loved for its countless variations and creative preparations. Today, we’re sharing a very special recipe with you, made with the finest Egetürk Pastırma. A perfect mix of tradition and flavor, this börek will elevate any occasion.

ÇOBAN SIĞIR PASTIRMA


Our main ingredient

Benötigte Zutaten

Portionen
-+
  • 50 g Egetürk Pastirma
  • 125 g Potatoes
  • 33.333333333333 g Feta
  • 0.66666666666667 Tomato
  • Salt
  • Pepper
Weiterhin brauchst du:
For the béchamel sauce:
  • 0.33333333333333 tbsp Butter
  • 0.33333333333333 tbsp Flour
  • 66.666666666667 ml Milk
  • 0.16666666666667 pinch of Nutmeg
  • Salt, paper
Für den Teig:
  • 0.66666666666667 pieces of yufka
  • 0.33333333333333 Eggs
  • 0.16666666666667 egg yolk
  • 16.666666666667 ml Milk
  • 25 ml Oil
  • 0.5 tbsp Yogurt

Utensilien

  • Baking tray
  • Baking paper
  • Baking brush
  • Pot
Zur Marktsuche

Zubereitungsschritte

  • 1
    Preparation of the filling:
    Preparation of the filling:
    Cook the potatoes in their skins and peel them. Cut the tomatoes and slightly cooled potatoes into cubes, cut the Egeturk pastırma into strips and crumble the feta cheese. Mix everything together and season with salt and pepper to taste.
  • 2
    Béchamel sauce:
    Béchamel sauce:
    Melt the butter in a pan, add the flour and fry gently, stirring constantly. Gradually add the cold milk, stirring constantly. Season with salt, pepper and nutmeg and stir in the prepared filling.
  • 3
    Preparation of the egg sauce:
    Preparation of the egg sauce:
    Mix two eggs, milk, yogurt and oil and prepare for the layers. Meanwhile, preheat the oven to 200 degrees Celsius on the lower/upper setting.
  • 4
    Making the layers:
    Making the layers:
    Place one yufka on a baking tray lined with baking paper. Brush it with the egg sauce, place a second yufka on top and brush it again with the sauce.
  • 5
    Filling the fritters:
    Filling the fritters:
    Spoon the potato filling over the yufkas. Place another yufka on top and brush with egg sauce.
  • 6
    Cooking and serving:
    Cooking and serving:
    Place another yufka on top as a cover. Brush this cover with egg yolk only. Bake in the oven for about 30 minutes until golden brown. Let cool a little, cut into portions with a knife and serve. Bon appetit!

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