Byurek or Bourekas are called with different names across the Balkan countries – in Turkey is called Borek or Burek, in Albania – Byrek, in Bulgaria – Byurek, in Greece – Boureki. The byurek is typically filled with meat, baked filled pastries made of a thin flaky dough such as yufka or phyllo.
Eggplant Byurek - Aubergine
- 1¼ kg aubergines
- 200 g feta cheese
- 50 g breadcrumbs
- vegetable oil
- 100 g plain flour
- 6 eggs
- a bunch of dill
- black pepper
- Wash and dry the aubergines, slice 1/2 cm thick, sprinkle with salt and put aside for 10-15 minutes.
- Drain any juices which are running from the aubergine slices. Put each
slice in flour and fry for about 3-4 minutes on each side.
- Make a filling by mixing 4 eggs, cheese, parsley and pepper. Place a tbs
of the mixture onto half of the slices and cover with the remaining
- Then dip the slices in the remaining 2 eggs (beaten), cover in breadcrumbs and fry for about 2-3 minutes on each side.
Inspiration and adaptation: wikipedia.org, whenfetametolive.com, fandom.com, passionateaboutfood.net
Explore other recipes from traditional Turkish cuisine.