Blechbörek with Spaetzle Noodles

Summary

Ingredients

• 1 packet Yufka pastry sheets
• 1 handful spaetzle
• 1 roll (s) sheep`s cheese, in brine, in the Turkish supermarket it`s called Böreklik
• pepper
• 1 bunch parsley, smooth
• 2 egg (s)
• 200 ml sunflower oil
• 200 ml seltzer
• 200 ml milk
• Sesame seeds for sprinkling
• Paprika powder or, if you like, chilli flakes

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Instructions

1. For all those who like to experiment: This is a result of my weakness for Turkish cuisine. It is almost cross-cooking Turkish-Bavarian and what sounds unbelievable at first glance, tastes really great!
2. First cook the spaetzle noodles according to the instructions. It is important that they are nice and soft.
3. During this time, a mixture is prepared from the eggs, the sunflower oil, the milk and the seltzer water (with plenty of spudel). It`s best to put everything in a large bowl.
4. Then take the Yufka (not the triangular, but the large, wafer-thin Yufka. You can find it in every Turkish supermarket) out of the packaging and unfold it. You have to be quick here because it dries quickly. Usually there are six sheets in such a package.
5. From these you take three leaves and dip them completely into the egg-milk-oil-seltzer mixture and then place them on a baking sheet lined with baking paper. It should protrude slightly over the sheet metal edges so that the Börek can be closed nicely at the end. If the leaves tear, it doesn`t matter. When there are three soaked layers of leaves on the tray, the filling comes now.
6. The filling is ideally prepared beforehand. The cheese roll is crumbled in a bowl and a handful of finely chopped parsley is added. Season with pepper and the other spices (paprika powder, chilli flakes, called pul biber in the Turkish supermarket). Beware of the use of salt. The cheese is pickled in brine and is therefore quite salty. So I don`t use one anymore. Finally, the spaetzle noodles are poured off and added to the cheese and parsley filling. This filling is now evenly distributed over the first three soaked Yufka leaf layers. Now the remaining yufka leaves are soaked and spread over the filling until it is completely covered.
7. The lower overlapping yufka leaves are now folded inwards (towards the middle of the sheet) so that it closes the börek. Spread the rest of the egg, milk, oil and seltzer mixture on top of the Börek and sprinkle with sesame seeds.
8. Now the tray is pushed into the middle of the oven and baked at 250 ° C top / bottom heat for about 30 - 45 minutes. It should turn brown, like in the photo of me. Then it`s nice and crispy. Therefore you should always keep an eye on it. With my oven, things always go pretty quickly towards the end.
9. Take the sheet out of the oven, let it cool down a bit and then cut into small rectangles like a sheet pizza. I always do this with large scissors.
10. A fresh salad goes well with it. B. a farmer`s salad made from cucumber, tomato and red onion, seasoned with olive oil, lemon, salt and pepper.

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