Börek

Filling

• feta400 g
• flat-leaf parsley1 large bunch
• dill3 tbsp
• black pepper1 tsp

Su böreği

• yufka or thick filo pastry500 g
• eggs3
• milk200 ml
• vegetable oil100 ml
• butter80 g
• sesame seeds1 tbsp

Sigara böreği

• filo pastry250 g
• vegetable oil700 ml

Filling

1. 01

   Crumble the feta and chop the parsley and dill, then mash them together with plenty of freshly ground pepper. No salt — feta brings enough.

Su böreği

2. 02

   Heat the oven to 180°C. Melt the butter and whisk it with the eggs, milk and oil into a loose sauce.

3. 03

   Boil a large pan of water. Dip each yufka or thick filo sheet in for 10 seconds only, then lift it into cold water and drain on a cloth. Boiling the sheets is what gives su böreği its soft, almost lasagne-like layers. Thin filo tears in boiling water, so do not boil it; brush each sheet with the egg mixture instead.

4. 04

   Layer half the sheets in an oiled tray, brushing each generously with the egg mixture.

5. 05

   Spread two-thirds of the filling over, then layer the rest of the sheets, brushing as you go and pouring the remainder over the top.

6. 06

   Scatter with the sesame seeds and bake at 180°C for 40 to 45 minutes until deep gold.

7. 07

   Rest for 15 minutes, then cut into squares.

Sigara böreği

8. 08

   Cut the pastry into long triangles. Put a line of the remaining filling along the wide edge, fold the sides in and roll tightly into a cigar.

9. 09

   Seal the tip with a dab of water and keep them under a damp cloth.

10. 10

    Heat the oil to 175°C in a deep pan, about 3 cm deep, and fry the cigars in batches for 2 to 3 minutes until golden, then drain on a rack.