Vegetable-Feta Casserole with Yufka Dough (Börek)

Ingredients

• 1 Zucchini
• 1 small eggplant
• 1 small red bell pepper
• 2 red chilies
• 3 cloves garlic
• 2 tbsp fresh chopped dill
• 2 tbsp fresh chopped parsley
• 2 tbsp fresh chopped mint
• 400 g sheep cheese
• 300 g Yogurt (3.5% fat)
• 3 eggs
• Salt
• Pepper
• 150 g yufka dough (about 10 sheets; Turkish specialty shop)
• 2 tbsp olive oil
• 1 egg yolk

Instructions

1. 1.

   Wash, trim, and cut zucchini and eggplant lengthwise, then slice crosswise into thin strips or dice.

2. 2.

   Wash, trim, halve, seed, remove white membranes from bell pepper, and cut into strips. Peel and chop garlic. Wash chilies, slit lengthwise, deseed, remove membranes, and slice finely.

3. 3.

   Crumb sheep cheese, mix with yogurt and eggs to form a paste. Stir in vegetables and herbs, season with salt and pepper. Lightly oil a large baking dish.

4. 4.

   Take yufka sheets from the package and gently separate them. Place one or two sheets into the dish, brush with oil. Spread some cheese-vegetable mixture on top, cover with more dough, brush again. Repeat until all ingredients are used, ending with a top layer of dough. Beat egg yolk with remaining oil and brush over the final dough layer.

5. 5.

   Bake the yufka casserole in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 30 minutes. Remove, let cool for a few minutes, then cut and serve.