Crispy Spiral Potato Pastry Roll — Kol Boregi
Coiled rope-style borek wrapped around a buttery potato-onion filling with dill, baked in a spiral until the pastry shatters golden, sliced into thick wedges and served with yogurt for a comforting weeknight roll.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200C. Peel and cube potatoes into 2cm pieces; boil in salted water 12-14 minutes until fork-tender, drain, mash coarsely. Dice onion, chop dill and parsley, mince garlic. Whisk eggs with milk until smooth.
Saute
Melt 60g butter in a wide pan over medium heat 1 minute. Add onion, cook 5 minutes until softened and translucent. Stir in cumin, pul biber, salt, and pepper; cook 30 seconds until fragrant.
Build 1
Off heat, fold mashed potato, dill, and half the parsley into the onion until evenly combined into a tacky filling that holds shape when pressed.
Wrap
Lay one yufka sheet flat, spoon a sixth of filling along the long edge, roll tightly into a rope, coil into a spiral on a baking pan. Repeat with remaining sheets; tuck ends under to form two rounds (you may use two smaller pans or one large pan with space between coils).
Build 2
Brush the coiled pastries generously with the egg-milk wash and melted butter. Scatter nigella and sesame seeds over the tops.
Bake
Slide pan(s) into the 200C oven 25-28 minutes until pastry is deeply burnished, seeds are deep golden, and the bottom crisps where it touches the pan.
Plate
Whisk yogurt with minced garlic and salt to taste until smooth. Lift each borek onto warm plates, slice into thick wedges, dollop garlic yogurt alongside, scatter remaining parsley to finish.
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