Chickpea borek is a meat-free savory pastry filled with boiled chickpeas that are coarsely mashed and seasoned with cumin and onion, then wrapped in yufka. Do not puree the chickpeas in a food processor; mash them coarsely with a fork. Fully mashed chickpeas become hummus-like and pasty in the pastry, while the coarsely mashed ones remain distinct and retain some bite. Cumin is essential here, not just a seasoning; it is what balances the chickpeas’ hearty flavor.
Chickpea Borek — Savory Pastry with Mashed Chickpeas
Chickpea borek is a meat-free savory pastry filled with boiled chickpeas that are coarsely mashed and seasoned with cumin and onion, then wrapped in yufka. Do not puree the chickpeas in a food processor; mash them coarsely with a fork. Fully mashed chickpeas become hummus-like and pasty in the pastry, while the coarsely mashed ones remain distinct and retain some bite. Cumin is essential here, not just a seasoning; it is what balances the chickpeas’ hearty flavor. dadagastro.com
8 servings 40 min + 40 min Easy 190°C oven
Step by Step
How to make it?
1
Mash the chickpeas
8 min
Drain the cooked chickpeas into a wide bowl and mash them coarsely with a fork until the beans split. Do not use a food processor or blender; fully mashed chickpeas become hummus-like and pasty in the pastry. Leave one-quarter of the chickpeas whole.
2
Sauté the onion
10 min
Finely chop the onion and sauté it in olive oil for 7 minutes, until the edges are lightly browned and sweet. Chickpeas have a hearty flavor, and the onion’s sweetness balances it; undercooked onion will not do the job.
3
Combine and season
6 min
Add the mashed chickpeas to the sautéed onion and cook together for 3 minutes. Remove from the heat and stir in the cumin, red pepper flakes, salt, black pepper, and finely chopped parsley. Spread the filling on a wide plate to cool.
4
Fill and roll the yufka
12 min
Cut the yufka sheets in half. Place a strip of filling along the wide edge and roll toward the narrow end. Arrange the rolls seam-side down in a greased baking pan.
5
Brush with the sauce and bake
40 min
Whisk the milk and oil together, pour the mixture over the rolls, and bake in an oven preheated to 190°C / 375°F for 40 minutes. The borek is ready when the top is deep golden brown and no sauce pools at the bottom when you tilt the pan.
Reminder
If using dried chickpeas, soak them overnight and boil them for 50 minutes; this time is not included in the recipe time. Let the cooked filling cool before wrapping it in yufka.
Nutritional Values · 1 serving
Values are estimates
350 kcalCalories
10 gProtein
46 gCarbohydrate
14 gFat
5 gFiber
2 gSugar
420 mgSodium
2 gSaturated Fat
Protein 11% Carbohydrate 53% Fat 36%
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Nohudu ezerken tamamen püre yapmayın, iri parçalar kalması dokuyu iyi yapıyor. Soğanı iyice kavurmak da gerekiyor, yarı çiğ soğanla nohut ezmesi ağızda keskin bir tat bırakıyor.
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