Macaroni and Cheese Börek
Ingredients
- 400g small macaroni
Filling
- 1 cup crumbled feta cheese
- 1 cup kashkaval cheese
- 1/2 cup chopped parsley
- 1 tablespoon sliced black olives
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon crushed chili
- 1 tablespoon toasted sesame seeds
Milk mixture
- 1 cup milk
- 2 large eggs
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup olive oil
Garnish
- Chopped parsley
Preparation
Preheat the oven to 180°C. Prepare a 10-inch baking dish with 2-inch sides, line with parchment paper, and grease generously with butter or shortening.
Boil the macaroni, drain it, and let it cool without washing.
For the filling: In a bowl, combine the feta cheese, kashkaval cheese, chopped parsley, sliced black olives, salt, white pepper, crushed chili, and toasted sesame seeds; mix well and set aside.
For the milk mixture: In a large bowl, whisk together the milk, eggs, salt, white pepper, and olive oil until well combined.
Add the macaroni to the milk mixture and stir to allow it to absorb the liquid.
Place half of the macaroni mixture into the prepared baking dish and press down to form an even layer.
Spread the filling over the macaroni, ensuring the cheese does not reach the sides of the dish, then add the remaining macaroni on top.
Bake in the preheated oven for 30 minutes or until golden brown. Allow the börek to cool completely.
Invert the baking dish onto a serving plate, sprinkle with chopped parsley, and serve.
