Pastries and dough-based dishes
Popularized in Turkish cuisine by immigrants from the Caucasus, Circassian börek is made by rolling crushed walnuts and Kashar cheese in thin yufka pastry and frying the rolls. This version uses little oil in an air fryer and makes a warm starter for gatherings and celebrations.
Mix the crushed walnuts with the grated Kashar, chopped parsley, and black pepper in a bowl. The Kashar is salty enough, so do not add extra salt.
Cut each yufka sheet into four equal pieces and brush each piece with melted butter. Place a 4 ml measure of filling along one edge and roll loosely. Brush the tip with egg yolk to seal.
Arrange the börek in the basket with space between them. Cook in an air fryer preheated to 190°C / 375°F for 12–15 minutes, turning halfway through, until golden and crisp. If you do not have an air fryer, bake in an oven preheated to the same temperature for 20 minutes.
After removing the börek from the air fryer, let rest for 2–3 minutes and serve hot; the Kashar filling firms up as it cools.
Do not wrap the filling too tightly in the pastry; trapped steam can tear it during cooking. Leave space between the börek in the air fryer basket so they crisp evenly. Allergen: contains wheat (gluten), dairy, eggs, and tree nuts (walnuts).
Kaşarı biraz fazla koydum, harç daha kremamsı oldu; yine de çıtır çıktı ve misafirlerim beğendi.
Yufkaları dörde keserken ince olanlar hemen yırtıldı, kalınca yufka kullanınca rulo sarmak çok daha kolay oldu. Airfryer'da 13 dakikada güzelce kızardı, sepete sığdırmak için iki seferde pişirmem gerekti ama sonuç gayet iyiydi.
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