Turkish cuisine · Dough, Pasta & Rice

Potato Yufka Börek

Yufka sheets filled with a seasoned potato-onion mixture, brushed with butter and baked crisp in the oven.

Ingredients · for 6 servings

• 4 yufka sheets
• 800 g floury potatoes
• 2 onions
• 4 tbsp olive oil
• 1 tsp paprika powder
• 1 tsp Aleppo pepper
• 1 tsp cumin
• 1/2 bunch parsley
• 100 g butter
• 150 ml milk
• 1 tbsp sesame seeds
• salt, pepper

Instructions

1. Boil the potatoes in salted water for 20–25 min. until soft, drain, let steam off briefly, peel and roughly mash with a fork – not too fine, the filling should stay chunky.
2. Finely dice the onions and sauté in the olive oil over medium heat for 7–8 min. until soft and golden, then stir in the paprika, Aleppo pepper and cumin and toast for 1 min.
3. Mix the onions and chopped parsley into the potatoes, season generously with salt and pepper and let the filling cool to lukewarm.
4. Melt the butter and stir in the milk; grease a baking tray of about 30 cm with it.
5. Halve two yufka sheets each, place the filling in a strip along the wide side, roll up loosely and arrange the rolls as a spiral or side by side on the tray; brush each layer generously with the butter-milk mixture.
6. Pour the rest of the mixture over the top, sprinkle with sesame seeds and bake at 190°C for 25–30 min. until golden brown and crisp; let rest 5 min., cut into pieces and serve warm.