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6 Serves
114 Mins
Prepare the filling by finely chopping the onion and garlic, then sautéing them in a frying pan with a splash of olive oil until softened.
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TurkishVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
8 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
43 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Incorporate your chosen filling ingredients into the pan, seasoning with salt and pepper to taste, and cook until the mixture is well-combined and fragrant.
Lay out the yufka sheets on a clean surface, brush each sheet lightly with olive oil, and distribute the filling evenly along the edge of the dough.
Roll the dough tightly into long cylinders and coil them into a spiral shape within a greased baking pan.
Bake the börek in a preheated oven until the surface is golden brown and crispy, then serve hot.
89
g28
g45
g
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Moroccan