Pandeli's eggplant börek [Chef Ismail Demir from Pandeli's Restaurant] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 96) by Paula Wolfert

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Börek bakes for 1 hr. Can substitute Asiago or Parmesan cheese for pecorino. See recipe for fresh cheese options.

  • L.Nightshade on July 16, 2015

    The recipe specifies one hour to cook, but in 30 minutes, it was black, completely charcoal black. Perhaps 425º is just too hot? Most things I make with phyllo are cooked at 350º. I was able to save this by carefully removing the top layer of phyllo (and vacuuming up black crumbs!). It wasn’t the most beautiful of dishes, the top was uneven and flaky, and there were a few lightly burnt areas round the edges. (And the vacuum is in pretty bad shape, I don't recommend this technique.) The inside was a bit underdone, but still tasty as all get out. I was impressed how strongly the little bit of creamy ricotta came through in the flavor. And the eggplant had a kind of sweetness to it. I didn’t really miss the cheese I had to scrape off the top, but I bet it would have been great had it been there. It’s a kind of a comfort food to me, but just unusual enough to make it an exotic comfort food. Next time, 350º. Photos here: http://chowhound.chow.com/topics/1017979?commentId=9644662#9644662

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