These little numbers are absolutely incredible; like two-hat Middle Eastern incredible.
The egg, the melted cheeses, the prawns and especially the heat from the chilli. And then the nigella seeds.
I cannot overstate the importance of trying these at home as part of a bigger Middle Eastern feast.
You’ll smirk as you present them, comfortable that all remaining courses will be in your shadow with another family cook-off comfortably won by you.
(The original recipe from the wonderful Gourmet Traveller with only a few minor changes from me.)
6 large uncooked king prawns, peeled, deveined and finely chopped
100gm haloumi, finely grated
100gm Greek sheep’s feta, finely grated
2 tbsp finely chopped flat-leaf parsley
1 tsp isot pepper*
2 egg yolks
8 filo pastry sheets
Vegetable oil, for deep frying
1 tsp nigella seeds**
- Combine prawns with cheeses, parsley and isot pepper, then fold through the egg yolks.
- Take a sheet of filo pastry, brush butter on one half lengthways and then fold the filo in half lengthways. Place 2 tbsp of filling at one end, then fold one corner of pastry over filling to form a triangle. Repeat folding from side-to-side in a triangle shape until there is one fold left. Brush with butter and make the last fold, pressing to seal the triangle. Trim any excess overhanging pastry.
- Repeat for the remaining pastries and refrigerate for 1 hour uncovered to dry.
- Heat oil in a large deep saucepan to 180c. Deep fry the börek in batches, turning occasionally until golden and cooked through: 3 – 4 minutes.
- Drain on paper towels, spring with nigella seeds and serve.
* Substitute chilli flakes.
** Substitute cumin seeds.