Börek

Ingredients

• 1 eggplant (ca. 200 g)
• 2 tomatoes (ca. 200 g)
• 1 zucchini (ca. 150 g)
• 200 g sheep cheese
• 2 tbsp chopped parsley
• 150 g crème fraîche
• Salt
• pepper (from grinder)
• 2 Garlic cloves
• 3 tbsp olive oil
• 2 oval yufka dough sheets (150 g)

Instructions

1. 1.

   Wash and peel the eggplant, tomatoes, and zucchini. Slice the vegetables into very thin rounds. Crumble the sheep cheese and mix with crème fraîche and parsley; season with salt and pepper. Peel the garlic cloves and squeeze them in. Lightly oil a small baking dish (about 14 x 20 cm).

2. 2.

   Fold one dough sheet to match the size of the dish and place it inside. Layer the vegetables and cheese mixture alternately. Fold the remaining dough sheet, lay it on top, press firmly, and brush with the remaining olive oil. Bake in a preheated oven at 180°C (under rack) for about 30 minutes until golden brown.