I am pleased to see that leek is coming more and more popular among every one. Just in case there are still some people out there who have not still started enjoying leeks here is a recipe that is for sure to change their minds: Leek and Cheese Borek!
Popularity of Leeks and how to prepare them
Leek is not among the most favorite vegetables in most countries. Here is an in-depth article about most loved vegetables in the USA and the UK written by Cindy Heath.
Leeks are mostly available in any grocery store and do not cost too much. We are lucky to have access to even frozen and ready-cut leeks too. Such leeks can be used for this recipe. If not make sure to wash the leeks thoroughly. Often there you will find dust between the layers of the leeks. Cutting vertically and rinsing between layers will help you get rid of them. Make sure to cut the leeks to thin slices for this recipe.
What is a Borek?
I have another blog post giving plenty of information on “borek”. I suggest you take a peek and come back here and try a borek with leeks recipe.
This borek recipe has leeks as the main ingredient. No one will even understand there is leeks in it, unless you tell them. So it might be good opportunity to surprise them and help them get plenty of fiber in the leeks, they will thank you for sure.
This recipe is very easy to prepare, plus it is a feast for the eye. The only time consuming part is rinsing and cutting the leek into thin slices. Then the rest comes along. Just slightly cook the leek, then add some grated white cheese – feta cheese will do too.
If you are using round and large filo sheets – yufka, then cut your sheets into half. On the straight side, put the filling in a thin line, not going too far towards the sides. Then roll like a long cigar. You are ready to put the long roll on to the oven tray. Starting from the middle, leave your roll onto the tray as if you are circling a garden hose. Continue one after the other, until the rolls are finished. If they rip while doing this, do not worry, just make a patch with a piece of yufka and it will be fine.
If only triangle shaped filo sheets or rectangular ones are available, you can adapt the shape make a flat borek or single smaller shaped boreks .
There is almost no oil in this borek. When you are finished rolling, just brush some olive oil on top and sprinkle some nigella seeds or sesame seeds if available.
How to make this borek vegan?
Yufka is vegan as you will see on the packaging it is often made with only salt, water and flour. All you need to turn this recipe vegan is to leave out the cheese. You can either use a plant based cheese or leave it out completely. If you go for no cheese at all all you need to do is increase the amount of salt you add to the leek stuffing.
Bake and cut like pizza slices if you like. Serve cold or warm. Enjoy any time of the way you see fit.
Leek and Cheese Borek
Ingredients
- 500 grams leeks
- 250 grams feta cheese
- 4 filo sheets yufka
- 250 grams olive oil
- 1 teaspoon salt adjusted according to the salt in the cheese
- ½ teaspoon red pepper flakes
- 1 teaspoon nigella seeds
Instructions
Filling
- To prepare leeks, cut the root end and about 1/2 cm of the white base. Remove any ragged, coarse outer leaves and discard. Cut the darkest green part of the leaves. The dark green trimmed leaves can be reserved for other uses such as soups. Wash real well and make sure there is no dirt left between the leaves.
- First cut vertically all the way to the end. Then chop all the leeks to thin slices.
- Add 150 grams of olive oil to a pan and add the chopped leeks.
- Add some salt but consider that you will be adding cheese which also has salt. Mix and cover the pan with a lid and cook until the leeks are soft over medium heat. Stir once in a while. The leek will leave off some water very soon, so you do not need to add water.
- First wash to get rid of the excess salt and then grate the cheese and add to the leek after the heat is turned off.
- Add red pepper flakes and mix well. The filling is ready.
Combining
- If using large and round yufka, place all the yufka on top of each other. Cut in half.
- Place some of the leek mixture on the straight side as a thin line and roll like a long tight, thin and long cigarette.
- Continue to finish all the mixture and the yufka.
- Starting from the middle; make a large borek circle using all the yufka circling around each other.
- Spread some oil on the oven tray.
- Pour the remaining oil evenly on the borek. Sprinkle some nigella seeds if you like.
Baking
- Cook in a preheated oven at 180° Celsius until top and the bottom is golde, for about 15-20 minutes.
- Cut like a pizza. Serve cold or warm.
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