Recipe

Cheese & herb borek

by Victoria Brown

Anne Gumushchian of Le Marché du Quartier shares her favourite recipe for stuffed boreks, recreated by Victoria Brown

This recipe was given to me by Anne Gumushchian of Le Marché du Quartier, as part of a series of interviews with Borough Market traders on the foods that are important to them.

Anne’s Armenian grandparents were from Izmir, now part of western Turkey. The food her family cooks is different from what you might find in modern day Armenia, which has a lot of Slavic influences, bearing more resemblance to what we think of as Turkish cuisine. Anyone who has travelled to Turkey will know there are 101 ways to make borek. I asked Anne about her favourite fillings and how she shapes them. This was the result—delicious. 

Read the article that inspired the recipe here

Ingredients

2 eggs
200g feta cheese, crumbled
125g soft goat’s cheese
50g hard ewe’s milk cheese, grated
25g parsley, finely chopped
25g dill, finely chopped
25g mint, finely chopped
500g filo pastry
75g butter, melted
Nigella seeds, to garnish (optional)

Method

Grease two large baking trays and preheat the oven to 190C. Put one of the eggs in a large mixing bowl and whisk briefly with a fork. Add the three cheeses and herbs and mix together until well combined.

Place a sheet of filo pastry on a dry, flat surface and brush with butter. Place another over the top and brush with butter. Keep the rest of the pastry under a lightly damp cloth to keep it from drying out.

Slice the buttered pastry into 3 strips, approximately 10cm wide. Take one strip and place 1 tbsp of the cheese mixture at one end. Fold the end of the strip over the filling diagonally to form a triangle. Continue folding like this until the strip ends and you have a stuffed pastry triangle. Place on a baking tray.

Whisk the other egg in a small bowl. Brush the top of the borek with egg and sprinkle with nigella seeds, if using. Repeat this process until you have used up all of the pastry or filling.

Bake for 10 mins or until golden brown.

Recipe: Anne Gumushchian
Image: Victoria Brown