Pastries and dough-based dishes
In carrot börek, carrots are cooked slowly in butter until sweet, combined with kashar cheese, and rolled in Turkish pastry sheets. Unlike many vegetables, carrots are low in moisture and high in natural sugars. They do not need to be salted, but they do need a long cook so their sugars caramelize in the heat. Carrots that are not cooked long enough leave a raw, root-like taste that clashes with the cheese.
Grate the carrots using the large holes of a box grater; finely grated carrots will turn to purée as they cook. Finely chop the onion as well.
Melt the butter in a skillet and cook the onion until softened and lightly golden. Add the grated carrots and cook over medium heat for 11 minutes. The carrots will soften first, then darken and caramelize slightly around the edges, releasing a sweet aroma. Do not remove them from the heat until that aroma develops. Add the salt, black pepper, and cinnamon after removing the pan from the heat, then let the mixture cool until warm.
Mix two-thirds of the grated kashar cheese into the warm carrots and set the rest aside for the topping. The filling should feel warm to the touch; hot filling will melt the cheese and make it difficult to wrap in Turkish pastry sheets.
Cut the Turkish pastry sheets in half. Place a strip of filling along the wide edge of each piece, then roll toward the narrow end. Arrange the rolls on a greased baking sheet and sprinkle the reserved kashar cheese over them.
Whisk together the milk and oil and drizzle over the rolls. Bake in an oven preheated to 190°C / 375°F for 38 minutes, until the kashar on top has melted and formed golden-brown spots.
Let the cooked carrots cool until warm before mixing them with the kashar cheese, then cool the filling completely before wrapping it in Turkish pastry sheets. These cooling times are not included in the recipe’s listed times. Kashar added to hot filling will melt and make the filling sticky.
Kaşarı havuç soğuduktan sonra karıştırdım, sıcakken eriyip macun oluyordu.
Havucu tereyağında tatlanana kadar kavurmak gerekiyor, çiğ havuçla börek tatsız oldu. Havucu rendelerken iri tarafını kullanmak gerekiyor, ince rendeyle havuç kavrulurken püreye dönüşüp böreğin içinde kayboldu.
Tarçın ilk okuyunca tuhaf geldi ama havuçla çok iyi gidiyor, yalnız ölçüyü aşmayın.
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