Van herb cheese is aged in brine with wild herbs such as sirmo and mendi; it has a sharp aroma and is very salty. That saltiness means the filling does not need any additional salt. The yufka is rolled and cooked on a griddle, not baked, so it stays crisp outside and soft inside.
Knead the flour, salt, and warm water for 10 minutes, until you have a firm dough that does not stick to your hands. Do not add oil; oiled dough will not fold properly on the griddle and may crack.
Divide the dough into six equal pieces, shape them into balls, and cover them with a damp cloth.
Crumble the herb cheese with a fork and mix it with the chopped parsley and Turkish red pepper flakes. The filling should be moist but not watery; if it is too wet, drain it in cheesecloth for 10 minutes.
On a floured surface, roll each dough ball into a thin 40 cm circle. Spread one-sixth of the filling in a strip along one edge of the yufka. Fold the edge over the filling and roll it up tightly. Coil the roll like a snail and tuck the ends underneath.
Heat a griddle or wide pan over medium heat without oil. Add the börek rolls and cook each side for 4 minutes, until dark brown spots form. Do not press them; pressing releases the filling. Brush both sides of each hot roll with melted butter as soon as it comes off the griddle.
If the herb cheese is very salty, soak it in cold water for 15 minutes after chopping, then drain it. Do not add salt to the filling. Divide the kneaded dough into balls and let them rest, covered, for 30 minutes; otherwise, the yufka will not roll out thinly.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
