Börek with Potatoes

Börek with Potatoes is a savory Turkish pastry filled with seasoned mashed potatoes, encased in crispy layers of dough. It's a delightful dish that offers a perfect balance of textures and flavors, making it an ideal dinner option.

Ingredients

• Yufka (or phyllo dough) - 4 sheets
• Potatoes - 300 grams
• Onion - 1 medium, finely chopped
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Water - 2 tablespoons (for brushing)

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and dice the potatoes into small cubes and boil them in salted water for about 15 minutes or until tender.
3. While the potatoes are cooking, heat the olive oil in a pan over medium heat and sauté the chopped onion until translucent, about 5 minutes.
4. Drain the potatoes and mash them in a bowl. Add the sautéed onions, salt, black pepper, paprika, and chopped parsley. Mix well until combined.
5. Lay one sheet of yufka (or phyllo dough) on a clean surface and brush lightly with water. Place another sheet on top and brush again with water.
6. Spoon a portion of the potato filling along one edge of the layered dough, leaving space on the sides.
7. Roll the dough over the filling tightly to form a log. Repeat with the remaining sheets and filling.
8. Place the börek on a baking sheet lined with parchment paper, seam side down. Brush the tops with a little more water.
9. Bake in the preheated oven for 25-30 minutes, or until golden and crispy.
10. Remove from the oven and let cool for a few minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.1 L

Health Benefits

• Provides a good source of carbohydrates for energy.
• Contains dietary fiber from potatoes and parsley, promoting digestive health.

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