Börek

Layers of thin yufka pastry filled with feta cheese and parsley or spiced minced meat and baked until golden.

Ingredients

• 1 kg red lentils
• 1 cup bulgur wheat
• 2 tbsp sliced scallions
• a pinch of cracked black pepper
• 1/4 cup olive oil
• 2 eggplant, chopped
• a handful of fresh mint, chopped
• a drizzle of toasted pine nuts
• 1 cup water

Instructions

1. 1

   Prepare the rice pilaf base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the fresh mussels, red onions, sliced scallions, and cracked black pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat unsalted butter in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the rice pilaf until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the fresh mussels mixture until cooked through and lightly charred at the edges, about 35 mins.

6. 6

   Assemble by layering the rice pilaf with the filling, a spoonful of toasted pine nuts, and a scattering of dill.

7. 7

   Add a final touch of crumbled feta for extra flavor and texture.

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