Turkish Potato Rolled Borek
Ingredients
- 4 fresh phyllo dough sheets
Sauce
- 1 egg
- 1 cup milk
- 4 tablespoons yogurt
- 1 tablespoon cornstarch
- 1 tablespoon vinegar
- 1 cup soda water
- 1 packet baking powder
- 100 grams melted butter
Filling
- 1 onion
- 4-5 boiled and grated potatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried mint
- 2 teaspoons red pepper flakes
Topping
- 1 egg
Preparation
Mix the sauce ingredients in a large bowl and prepare.
Sauté the onion in olive oil.
Add the sautéed onion and spices to the boiled and grated potatoes and mix well.
Lay one phyllo sheet on the counter, spread a generous amount of sauce over it, and sprinkle the potato filling evenly.
Repeat the process by layering another phyllo sheet on top with more sauce and filling until all sheets are used.
Fold the sides in slightly and carefully roll into a log.
Cut the roll into 3 pieces.
Place the pieces on a tray, cover with plastic wrap, and refrigerate for at least 2-3 hours or overnight.
Cut each piece into finger-thick slices and arrange on parchment-lined baking sheets; this makes two trays.
Brush the tops with egg.
Bake in a preheated oven with top and bottom heat for 40 minutes or until golden brown.
