Vegetables and feta bake with Yufka dough (burek)
Ingredients
- Ingredients
- 1 Zucchini
- 1 small Eggplant
- 1 small red Bell pepper
- 2 Red chili peppers
- 3 garlic cloves
- 2 Tbsps Dill (chopped)
- 2 Tbsps parsley (chopped)
- 2 Tbsps mint (chopped)
- 400 grams Feta
- 300 grams Yogurt (0.1% fat)
- 3 eggs
- salt
- peppers (from the mill)
- 10 Filo dough (Turkish shop)
Preparation steps
Rinse zucchini and eggplant. Cut lengthwise and crosswise into thin slices or cubes.
Rinse bell peppers, cut in half, remove seeds, remove all white interior skin and cut into strips. Peel and chop garlic. Wash chile pepper, brushing along slit. Remove seeds and partitions. Cut into fine strips.
Crumble feta cheese into coarse puree with yogurt and eggs. Mix the vegetables with the herbs and cheese puree. Season with salt and pepper. Place in a lighlty oiled large baking dish.
Take dough sheets from the package and carefully loosen apart. Put one or two dough sheets into the mold and sprinkle with oil. Spread cheese and vegetables. Cover with dough. Add all ingredients and cover last layer with dough. Whisk egg yolk with a little oil and brush over the dough.
Place burek in a preheated oven at 200°C (approximately 400°F). Bake for approximately 30 minutes. Remove and allow to cool. Cut and serve.