Börek with Carrots

Börek with Carrots is a delightful Turkish pastry filled with sweet and savory caramelized carrots, encased in crispy phyllo dough. This dish is not only delicious but also showcases the vibrant flavors of fresh vegetables in a flaky, golden exterior.

Ingredients

• Phyllo dough - 6 sheets
• Carrots - 200 grams, grated
• Onion - 1 medium, finely chopped
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Egg - 1, beaten (for egg wash)
• Sesame seeds - 1 tablespoon (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat the olive oil over medium heat, then add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the grated carrots to the skillet, season with salt, black pepper, and paprika, and cook for another 5-7 minutes until the carrots are tender. Remove from heat and stir in the chopped parsley.
4. Lay out one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Place another sheet on top and brush again.
5. Spoon a portion of the carrot mixture along the short edge of the phyllo, leaving a border. Roll the phyllo over the filling to form a log, tucking in the sides as you go to enclose the filling.
6. Place the rolled börek seam-side down on a baking sheet lined with parchment paper. Repeat with remaining phyllo and filling.
7. Brush the tops of the börek with the beaten egg and sprinkle with sesame seeds if desired.
8. Bake in the preheated oven for about 25-30 minutes, or until golden brown and crisp.
9. Remove from the oven, let cool slightly, and serve warm.

Nutrition

• Calories: 310
• Protein: 6 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and antioxidants from carrots.
• Low in saturated fat, making it a heart-healthy option.

Tags