Rose Harissa, Carrot and Feta Borek
Prep: 20 minutes
Cook: 15 minutes
Cook: 15 minutes
Easy
Serves 8
These creamy parcels of joy, laced with a kick of Rose Harissa are the kind of party snack that disappear fast. Pro tip: make a double batch. Best enjoyed whilst sipping on a Moth Cosmo cocktail.
Ingredients
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2 tbsp Belazu Early Harvest Extra Virgin Olive Oil
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2 shallot, finely sliced
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4 large carrots, grated
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100g feta
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3 tsp Belazu Rose Harissa + 2 tsp to drizzle
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1 tbsp parsley, finely chopped
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1 tbsp coriander, finely chopped
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1 pack filo pastry, 270g
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200g butter, melted
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50g nigella seeds
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4 tbsp Greek yoghurt
Method
- Step 1: Set a frying pan over high heat, then pour in the oil, the sliced shallot and grated carrots. Lightly season with salt and fry for 5-6 minutes, stirring frequently, until soft and sweet. Decant the mix into a bowl to cool down.
- Step 2: Once the mix is cool enough to touch, crumble in the feta, spoon in the Rose Harissa and scatter over the chopped parsley and coriander. Fold the mix together, taking care to not break up the feta too much. Set aside, ready to assemble the borek.
- Step 3: Prepare the filo for the borek by unfolding the pastry layers and cutting them all in half lengthways. Take one length and lay it in front of you on the work bench vertically. Set the other layers of filo to one side under a damp tea towel to keep them from drying out as you work. Set your oven to 200C Fan.
- Step 4: Carefully fold the two sides of the filo sheet into the centre then brush generously with the melted butter. Take a heaped teaspoon of the carrot mix and deposit it on to the end of the pastry strip closest to you. Carefully take the bottom right corner of the pastry and fold it over the mix to create a triangle. Do the same from the bottom left corner and repeat until you run out of pastry. Set on to a lined baking tray and repeat until all the mix has been used up.
- Step 5: Scatter the nigella seeds over the boreks and bake for 15 minutes until golden brown. Set aside to cool.
- Step 6: To serve, spoon the yoghurt into a serving platter and spread all around. Lay the boreks into the yoghurt then drizzle over the remaining 2 tsp of Rose Harissa.
