Muska Börek with Potato Filling
Ingredients
- 4 sheets phyllo dough
Sauce
- 1 bottle sparkling water
- 1/2 cup vegetable oil
- 1 egg yolk
Filling
- 4 potatoes
- Oil
- 1 onion
- Red pepper powder
- Black pepper
- Salt
Topping
- Egg yolk
- 2 tablespoons vegetable oil
Preparation
First, prepare the filling for the börek.
Boil the potatoes.
Mash or grate the boiled potatoes.
In a pan with oil, sauté the onions, add the potatoes, spices, and salt, then turn off the heat.
Set aside to cool.
Mix all the sauce ingredients well.
Lay one phyllo sheet on the counter.
Brush the börek sauce all over it.
Lay the second sheet on top and brush sauce evenly all over.
Fold in the edges to make a large square.
Place filling on opposite sides and roll towards each other.
When they meet in the middle, cut with a knife to get two rolls.
Cut the rolls into triangles.
Arrange the böreks on a baking tray.
Brush with egg yolk and bake at 180 degrees.
Serve hot after removing from oven.
