Spicy Pie – Tepsi Boeregi

Tepsi Boeregi is best made with ready yufka dough.

Tepsi (=tray/tray) Boeregi can be made with different fillings. At the beginning the recipes for three fillings. However, it is left to the imagination to try other fillings as well: (*) Note on sheep cheese: In Turkey, a distinction is made between “white” and “yellow” cheese. For us white cheese = sheep cheese. But this is not quite true. White cheese can be from sheep as well as from cow. In Turkish stores there is special crumbly Börekkaese. Best to ask following.

For the meat filling: In a frying pan fry chopped onions and minced meat, season with salt and pepper.

For the spinach filling: clean, rinse and chop the spinach and sauté briefly. Add the minced onions and sauté in butter until soft, add the spinach and cook until tender. Season with salt and freshly ground pepper.

Börek preparation:

To begin, for the sauce, mix light butter, milk and eggs well. The more light butter you take, the crispier it will be. If you take more milk, the finished börek will be juicier. Instead of milk you can also use yogurt.

Grease a baking tray (better a round flat gratin dish). Place a layer of yufka on the baking sheet and overhang the edges.

Spread with the sauce. Add a second layer of yufka on top, but this time do not overhang. You don’t necessarily have to put the yufka in completely smooth, it doesn’t matter at all if it has a w

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