Börek with chard (Mangold), feta and yoghurt, refreshing lemon balm water
This is the recipe to our second episode of FForst's Voll Gourmet. It's my roommates and my cooking show which we started during early months of social distancing to keep the fforst present in people's heads. As all cultural venues we are still trying to find ways to open up for an audiences during this times. Through insta live we have found a hygienically appropriate and fun way to do so. The pictures attaches have not been taken by us, but we found them on a page for free downloads. Our bored turned out to be more delicious than presentable. If you try the recipe yourself, let us know how it turned out!
pre-heat oven (180 degrees)
separate the chard leaves from the stalk and cut leaves into thin slices
steam both in pan with olive oil for several minutes at medium heat
(chard contains bitter substances which are removed through the steaming process)
press the garlic
add to 350g of yoghurt
also add eggs and milk
stir until even consistency
for the dip:
chop the mint
add to rest of yoghurt
season with salt, pepper & Italian herbs
crush feta into a soft mass
mix feta and chard
place first yufka leave in oven dish
alternatly spread feta-chard mix and yoghurt on yukfa leaves
(We used 2 leaves at once, so we had two layers of feta-chard and yoghurt each)
garnish with grains
(classic would be sesame)
Ab in den Ofen!
Your börek should be done after 20-30 minutes.
In the mean time chop some lemon balm and put it in you water to have a refreshing and healthy summer drink. Instead of lemon balm you can also take actual lemons, cucumbers, oranges, watermelon basically any of your favourite fruit. Adding ginger in your water is an additional health bust, supporting your immune system.