Vegan Börek

Ingredients #

Spinach Filling (for ca. 20 pieces)

• 1/2 onion, cut into cubes
• 1–2 cloves of garlic, pressed
• 150 g baby spinach, fresh/frozen
• 150 g vegan Feta
• 1–2 tbsp. cashews
• Salt and pepper as desired

Tomato Filling (for ca. 30 pieces)

• 75 g cashews (or vegan Feta)
• 2 tbsp. sunflower seeds
• 120 ml tomato puree out of fresh and dried tomatoes
• 1–2 cloves of garlic, pressed
• Salt and pepper as desired
• Herbs, e.g. oregano, marjoram, basil, etc.

Yufka flatdough (ca. 20 pieces)

• 280 g (250 g) wheat flour, type 405
• 50 g (80 g) Cornstarch
• 2–3 pinches (1 g) of salt
• 200 ml water
• 2 tbsp. neutral oil

Additionally, to brush onto the dough:

• 50–100 ml plant-based milk
• 2 EL neutral oil

Preparation #

Spinach Filling

0. If using frozen spinach: defrost the spinach (e.g. in a water bath) and squeeze out; instead of fring, as described below, simply add it before step 3
1. Heat up oil in a pan and fry the onion cubes for 1 to 2 minutes
2. Add garlic and spinach (if fresh), fry for another 1 to 2 minutes
3. Squeeze out the remaining water
4. Chop up the mixture a bit
5. Crumble the vegan Feta into the mixture
6. Add salt and pepper as desired

Tomato Filling

1. Douse cashews and sunflower seeds with cooking water
2. Soak for ca. 15 minutes; drain and rinse afterwards
3. Add remaining ingredients and process into a paste (e.g. using a kitchen machine)
4. Add salt, pepper and herbs as desired

Yufka Flatdough

1. Mix flour, starch and salt in a bowl
2. Add half the water, mix slowly
3. Add remaining water and oil
4. Kneat into a soft dough
5. Divide dough into 8 to 10 beads and wrap in cling film (or leave in bowls under towels)
6. Rest for 1 hour
7. Spread some flour on your work surface
8. Only let one piece of dough at the air at a time to prevent dry out
9. Roll dough into thin flat pieces, large enough for roughly two pieces of Börek
10. Cut flatdough into two or three pieces of the desired size
11. Brush the milk and oil mixture onto the dough
12. Add desired filling two one end
13. Roll up the dough from the filled side, ensuring that the endings are not left open but folded inwards
14. Brush the milk and oil mixture onto the outside as well
15. Add some poppy and sesame as garnish
16. Bake for 15 to 20 minutes at 180 ˚C (fan oven) in a preheated oven
17. Cool down for a couple of minutes (the filling will be very hot!)