Labneh and Leek Borek Recipe
Layers of crispy filo pastry with a creamy labneh and sautéed leek-carrot filling. A savory Turkish borek for breakfast or tea.
Ingredients
Ingredients
Step-by-Step Method
Prepare the vegetables
Clean and slice leeks thinly, peel and grate the carrot.
Sauté the vegetables
Heat oil in a pan, add leeks and carrot, cook while stirring.
Season vegetables
Add salt, paprika and pepper once softened, cook until liquid is absorbed.
Cool the filling
Transfer mixture to a bowl off heat and let it reach room temperature.
Add labneh
Mix in labneh until smooth and evenly combined.
Make the sauce
Whisk milk, oil, melted butter and salt in a bowl.
Layer the pastry
Grease the baking tray and arrange 15 pastry sheets, brushing sauce between each.
Add the first filling layer
Spread half of the filling evenly over the last sheet without brushing sauce.
Add middle pastry layers
Place 10 more sheets on top, brushing sauce between each.
Add remaining filling
Spread the rest of the filling over the top layer.
Top with pastry
Arrange the final 10 sheets, brushing sauce between each.
Cut and sauce
Slice the borek and brush remaining sauce over it.
Bake
Bake in a preheated 190°C oven for 45 minutes, no fan, top and bottom heat.