260 gr / 9 oz fillo pastry sheets, thawed

1 medium eggplant (aubergine)

1 medium onion, finely chopped

3 small tomatoes, finely diced

1 bunch or 1/2 cup Italian flat leaf parsley, finely chopped

60 gr / 2 oz shredded mild cheddar or mozzarella

1 tablespoon olive oil

1 egg, beaten

1 tablespoon olive oil for brushing the boreks

Sesame seeds to decorate the boreks

Salt and freshly ground black pepper

Bowl of water to seal the boreks

The Winner of “Börek” Competition

Ozlem Warren is the winner of our Turkish Savory or “Borek” Recipe competition and recipient of Turkish Cookbook, Sultan’s Kitchen by Ozcan Ozan. Ozlem is not only a Turkish cooking enthusiast but also a culinary teacher of the Turkish cuisine from time to time. She lives in the UK and also spent some time in the US. She understands the challenges of creating Turkish recipes outside of Turkey, but also brings in what she learns from other cuisines into her cooking. She writes about her cooking and eating adventures on her blog:

Thank you Ozlem for the recipe and photos. Keep cooking and experimenting!

New Recipe Series!

Ozlem has it spot on! Eggplant is indeed a popular ingredient in the Turkish  cuisine. Therefore, we are kicking off our new series featuring eggplant recipes on EAT.  Our first recipe will be from Chef Metin from the Istanbul Culinary Institute!

Another Recipe Variation Suggestion from Ozlem

Ozlem suggests adding potato to the classic recipe for cigarillo/cigar shaped boreks we featured before. She says:  “It is thought that the Ottoman Palace kitchens devised these tasty treats in order to tempt the precious little princes. The cigar shaped version with cheese and herb mixture is very popular at home. I had some left over cooked potato and added to the cheese and parsley mixture, the result was delicious - they disappeared very quickly, very popular with children as well as adults. Worth giving a go!”

Making of the borek rolls