Crunchy Borek

Here's a crunchy Turkish pastry (borek) recipe for you my friends! A melt-in-the-mouth pastry, which I think, will quickly become my favourite in all boreks I've cooked so far. The pyhllo dough (the super thin ones used for baklava) borek is more delicious then the ones made with normal borek dough. You can serve this at tea time or as an appetizer. This easy to make pastry will surely become a summer favourite for many.

Ingredients:   

• 24 sheets of thin pyhllo dough (baklava dough)
• 3-4 zuchhinis
• 250 gr ricotta cheese
• 1 small bunch of dill
• 1 small bunch of spring onions
• 1 small bunch of parsley
• 1/4 cup olive oil
• 1/2 cup butter
• 2 tablespoons olive oil
• 1 tablespoon sweet/hot red pepper
• 1 teaspoon black pepper
•  nigella seeds (also known as black cumin)

How to:

Pre-heat the oven to 350F. Grease an oven-proof dish. Melt the butter and mix with the olive oil in a bowl. Grate the zucchinis, rub with salt and remove excess juice/water. Thinly slice the spring onions, finely chop the parsley and dill . 

Put all the greens in a big bowl, add the zuchhinis and the onions, knead together well so the tastes will incorporate. Add the ricotta cheese, 2 tablespoons of olive oil and spices. Mix well. Layer the bottom of the oven-proof dish with 2 phyllo dough. Brush with the olive oil-butter mixture. Continue like this until you have 8 layers. Put half of the cheese mixture and spread evenly with your hands. Top with 8 more layers of dough, brushing with the oil mixture in every layer. Add the rest of the cheese mixture and layer the last 8 doughs, again brushing every layer with the oil mixture.  

Brush the top with the remaining oil, sprinkle with nigella seeds. Cut into squares with a sharp knife. Cook until golden, for 35-40 minutes.

Bon Appetite!

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