Serves 18
45 min
Carrot, Feta and Mint Börek
Recipe GLPR31f64db27e2d1f
Crispy golden pastry rolls filled with a fragrant mixture of grated carrots, creamy feta cheese, and fresh mint. These Turkish-inspired pastries are pan-fried until golden and drizzled with honey for a perfect balance of savory and sweet. A delightful appetizer or main course that brings together Mediterranean and Eastern European flavors.
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Ingredients
1 tablespoon sunflower oil
1 shallot, peeled and grated
150 grams carrots, peeled and grated
Salt and pepper, to taste
200 grams feta cheese, crumbled
4 tablespoons fresh mint, chopped
9 filo pastry sheets
Sunflower oil, for frying
Honey, for drizzling
Directions
Heat 1 tablespoon of sunflower oil in a skillet over medium heat. Add the grated shallot and cook for about 2 minutes until softened and fragrant.
Stir in the grated carrots and cook for 5–7 minutes, stirring occasionally, until the carrots have softened and any excess moisture has evaporated. Season with salt and pepper to taste. Remove from heat and let cool for a few minutes.
Transfer the cooled carrot mixture to a bowl. Add the crumbled feta cheese and chopped fresh mint, and mix gently until well combined. Taste and adjust seasoning if needed.
Lay one filo pastry sheet on a clean work surface. Place approximately 2–3 tablespoons of the carrot and feta filling along one long edge, leaving a small border at the sides.
Fold the sides of the filo sheet inward over the filling, then roll tightly away from you to form a long cylinder. Repeat this process with the remaining filo sheets and filling until all 9 börek rolls are formed.
Heat sunflower oil in a large skillet over medium-high heat. Once hot, carefully place the börek rolls into the oil and fry for 3–4 minutes on each side until they are golden brown and crispy, working in batches if necessary to avoid crowding.
Transfer the cooked börek to a paper towel-lined plate to drain excess oil. Serve warm, drizzled lightly with honey.
