Potato Roll Borek
A very easy börek. It is even better if prepared before hand and kept in the freezer to cook whenever necessary.
Servings 14 slices
Calories 200kcal
Ingredients
Main ingredient
- 3 yufka / filo sheets
For the filling
- 2 potatoes large
- ½ teaspoon salt for boiling potatoes
- 2 tablespoons butter
- 1 tablespoon yogurt plain
- 150 grams white cheese grated
- 25 grams parsley half a bunch, chopped
- ½ teaspoon salt for the stuffing
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cummin
The spread mixture
- 1 egg
- 2 tablespoons yogurt plain
- 50 grams olive oil
For the top
- 50 grams hard fresh yellow cheese grated
Instructions
For the inside
- Put the potatoes in a pot and cover with water. Also add half a teaspoon of salt. Adding salt will make the potatoes more delicious and also prevent them to spread around in pieces. When the potatoes are boiled - you can check by sticking a knife into them if they are no longer hard in the middle, you will know that they are ready - grate them.
- Add two tablespoons of butter and one tablespoon of yogurt while the potatoes are still warm and mix well.
- Grate the cheese and add.
- Add also chopped parsley and the spices. Adjust spices according to your taste.
The spread mixture
- Mix the egg, yogurt and the olive oil, in a bowl with a wire whisk.
Preparing the Borek
- Open and lay down the first yufka sheet on your working space. Spread some of the spread mixture with a egg brush. Add one third of the potato mixture on top. Do not put any in the sides.
- Lay down the second yufka on top of the potatoes and repeat the same brushing and potato spreading.
- Lay down the last yufka and repeat the same brushing and potato spreading. Finish all the spread mixture and the potatoes.
- Curl the yufka from four sides to turn it into a rectangular if using round filo sheets.
- Start rolling from the end that is closest to you. Do not squeeze too much, but the roll should not be too loose either.
- It is a good time to put on your oven to 180° Celsius.
- Spread oil on your oven tray with an egg brush or spread an oven paper on your tray.
- Cut 3 centimetres thick slices from the roll and place them flat side by side on your oven tray.
- Sprinkle some grated fresh yellow cheese.
- Cook until the cheese on top melts and becomes golden on the bottom and the top. This will take about 20 minutes.