Turkish cuisine · Fish & Seafood

Anchovy Börek

Phyllo sheets filled with anchovies, spring onions and dill, baked golden brown in a baking dish.

Ingredients · for 6 servings

• 5 phyllo sheets
• 700 g anchovies
• 1 bunch spring onions
• 1 bunch dill
• 120 g butter
• 2 eggs
• 150 ml milk
• 1 tsp Aleppo pepper (pul biber)
• Salt, pepper

Instructions

1. Behead, gut and bone the anchovies; roughly cut the fillets into pieces, season with salt and pepper and let stand for 10 min.
2. Cut the spring onions into thin rings, chop the dill, and mix both with the Aleppo pepper into the fish.
3. Melt the butter, whisk one egg with the milk and 2 tbsp of the butter, and grease a baking dish with butter.
4. Lay two overlapping phyllo sheets in the dish, brush with the milk mixture, top with another sheet and spread the fish filling evenly over it.
5. Cover with the remaining two sheets, fold in the overhanging edges, carefully pre-cut the börek into squares and brush with the second beaten egg and the remaining butter.
6. Bake in an oven preheated to 190 °C (375 °F) for 30–35 min. until the surface is deep golden and crisp; let rest for 10 min. and serve lukewarm.