Börek with Cabbage Stems

Blanch the cabbage stems in boiling hot salted water for two minutes. Drain and squeeze.

In a large frying pan, heat the olive oil. Sauté the scallions and tree nuts in it for two to three minutes until soft. Now add the cabbage stems, season everything together with salt and pepper and steam for another two to three minutes until soft. Cool down.

Mix the egg. Crumble the feta and add. Season with paprika, a little salt and pepper. Add to cabbage stems form and mix well.

To finish, melt the butter. Remove from heat and add olive oil, milk and egg.

Unroll the filo or yufka dough sheets. Place the first sheet on the surface, brush with butter mixture, top with a second sheet, brush it again and continue in this way until all the dough sheets are stacked on top of each other. Then spread the cabbage stalk filling evenly over the top. Wrap the ends and roll up the dough. Place the roll, seam side down, on a baking sheet lined with parchment paper. Brush again with butter mixture.

Bake the börek in the oven heated to 200 degrees on the second rack from the bottom for thirty-five minutes until the roll is golden brown. Rest for ten minutes. Then cut the börek into five cm wide pieces and bring to the table.

Filo or possibly yufka dough sheets – The dough sheets, which are paper-thin like tissue paper and related to strudel dough, are used in many oriental specialties.

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