Strudel Slices with Cheese – Kol Boeregi – Turkey

Pasta dishes are simply always delicious!

(1) Available in Turkish specialty stores.

(2) Available in Turkish specialty stores or also in Greek specialty stores under the name Filla.

Of the many savory strudel dough specialties, this börek is particularly quick to make. It goes very well with wine and raki and is also popular in Turkey as an entrée.

Melt the butter in a small saucepan, then remove the saucepan from the heat.

Mix half of the milk, yogurt and half of the eggs in it.

Crumble the feta cheese in a baking bowl. Add the Emmental cheese. Rinse the herbs thoroughly and shake them dry. Pluck the leaves and chop them. Add the herbs, the rest of the eggs, the rest of the milk and the paprika to the cheese and knead into a paste.

Open the package with the yufka dough and carefully take out 3 sheets. Put the rest again in the foil and tape it shut so that the dough sheets don’t dry out. Keep them in the refrigerator.

Lay out the first yufka plate on a surface and apply the butter-milk-egg mixture with a brush – don’t forget the edges. Place the zvveite plate on top and also brush extensively so that it is really wet. Place the third plate on top and brush with a little less liquid. Apply the cheese paste. Leave the strudel sheets to rest for about 5 minutes, then roll them up evenly and tightly. Vorsi

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