Antalya Börek with White Bean Salad
Antalya Piyazlı Börek
This unique börek combines flaky phyllo pastry with a refreshing white bean salad topping, creating a delightful contrast of textures. The crispy golden layers are perfectly complemented by the tangy, herb-laden bean mixture. It's an ideal dish that bridges the gap between a hearty main course and a light, satisfying meal.
Ingredients
Instructions
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Prepare bean salad
Drain and rinse the white beans thoroughly under cold water. Finely slice the red onion into thin half-moons and chop the parsley. Mix beans, onion, and parsley in a large bowl. Let stand at room temperature for 10 minutes to meld flavors. Do not add dressing yet as it may make the beans watery.
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Make tahini dressing
Whisk tahini with lemon juice in a small bowl over low heat for 2-3 minutes until smooth and creamy. Gradually add 2 tbsp olive oil while whisking continuously. Season with salt, pepper, and sumac. The mixture should be pourable but thick. Do not overheat or the tahini will separate.
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Prepare phyllo layers
Preheat oven to 180°C. Melt butter over low heat for 2-3 minutes until completely liquid. Brush a 25cm baking dish with melted butter. Layer 4 phyllo sheets, brushing each with butter before adding the next. Work quickly to prevent sheets from drying out.
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Add remaining layers
Continue layering the remaining 4 phyllo sheets, brushing each generously with melted butter. Brush the top layer extra well to ensure golden browning. Score the top lightly with a knife in serving portions. Do not cut all the way through or the börek will become soggy.
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Bake börek base
Bake on medium heat at 180°C for 25-30 minutes until golden brown and crispy. The top should sound hollow when tapped and edges should be deeply golden. Remove from oven and let cool for 5 minutes. Do not let it cool completely or it will lose its crispness.
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Assemble final dish
Toss the bean mixture with the tahini dressing until well coated. Spread the dressed bean salad evenly over the warm börek. Drizzle with remaining olive oil and sprinkle with extra sumac. Serve immediately while börek is still warm and crispy. Do not let it sit too long or the bottom will become soft.
Tips
Cooking Tips
Keep unused phyllo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle, which makes them impossible to handle properly.
Alternatives
Cannellini beans or navy beans work perfectly if white beans aren't available, though they have a slightly creamier texture that absorbs the dressing differently.
Serving & Storage
Serve immediately while the börek is warm and crispy, accompanied by Turkish tea or ayran. Leftover bean salad keeps for 2 days refrigerated, but the börek should be consumed the same day.
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