Turkish cuisine · Dough, Pasta & Rice

Pırasalı Börek

Winter börek from Thrace: butter-soft braised leeks between yufka layers baked with an egg-milk glaze.

Ingredients · for 6 servings

• 4 sheets of yufka pastry
• 3 leeks
• 1 carrot
• 1 onion
• 80 g butter
• 3 eggs
• 200 ml milk
• 100 ml olive oil
• 1 tsp Aleppo pepper
• Salt, pepper

Instructions

1. Halve the leeks lengthwise, wash thoroughly and cut into thin half-rings; finely dice the carrot and onion.
2. Melt half the butter with 2 tbsp olive oil in a wide pan and sauté the onion and carrot for 4–5 min. until translucent.
3. Add the leeks, salt them, and braise uncovered over low heat for 12–15 min. until they collapse, smell sweet, and no liquid remains in the pan; season with pepper and Aleppo pepper and let cool.
4. Whisk the eggs with the milk and remaining olive oil; preheat the oven to 180 °C (355 °F) and grease a baking tray with melted butter.
5. Lay two sheets of yufka overlapping in the tray, brush with the egg-milk glaze, spread the leek mixture evenly, and cover with the remaining sheets, also brushed with glaze; pour the rest of the glaze on top and drizzle with the remaining butter.
6. Bake for 45 min. until the surface is deep golden-brown and crisp, then let rest for 10 min. and serve cut into squares.