Börek

“INGREDIENTS: -A pack of frozen phyllo from your local middle eastern store. I didn’t count how many is in one pack. Sorry!!! -A pack of Kasar (Kaseri) cheese. About a 250G one. -A pack or box of Feta cheese. Again, around 250G. -Parsley. Herb’extraordinaire. -1 egg, seperated. -1 cup of yogurt -1 cup of milk -Salt -Nigella seeds. Mandatory. -A cooking brush. TECHNIQUE: -In a bowl mix the yogurt and the milk milk with the egg white and whisk. (Set aside the yolk for later). Add 1tsp of salt to start. -Blend your cheese: I use equal parts Kasar and Feta mixed with chopped Parsley. -To assemble: Phyllo sheets ask you to be gentle but are forgiving. Don’t be dismayed if your sheets tear. Lay 2 sheets, brush lightly with liquid. Add on 2 more sheets. Brush again and add now add a row of your cheese close to top edge. Roll roll roll. Repeat until you’re out of phyllo. -Now add a bit of the yogurt mix to the remaining egg yolk and brush the top of your rolls AND sprinkle with my absolute favorite: Nigella Seeds. -Bake in 375F oven for 40 mins for crispy deliciousness.”

“BöREK! Had a lovely time making a batch of these with designer and cook @Melisa Orley in her gorgeous kitchen. The flakiest and cheesiest pastry/Turkish delight (pun intended.) Brought leftovers home and ate them warmed up for breakfast with black tea.”