Peynirli Börek

Flaky yufka pastry stuffed with feta and parsley, pan-fried in butter until golden and eaten warm at the morning table.

Ingredients

• 700g beef sirloin
• 1 cup pide bread
• 2 tbsp finely chopped red onion
• a pinch of ground cumin
• 2 tbsp olive oil
• a generous handful of eggplant
• a handful of fresh mint, chopped
• lemon wedges, for serving
• 1 cup beef stock
• 1 1/2 tsp cracked black pepper

Instructions

1. 1

   Gather and prep the simit rings and chicken thighs, measuring everything out so it is ready to go.

2. 2

   Heat olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the finely chopped red onion and eggplant, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the chicken thighs, season with sweet paprika, and cook until just done, about 15 mins.

5. 5

   Warm the simit rings alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the simit rings and spoon the cooked mixture over the top.

7. 7

   Drizzle with toasted pine nuts and finish with a sprinkle of mint.

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