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Vegetable börek
45 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 650
  • Fat about 22g
  • Carbohydrates about 84g
  • Protein about 24g
This is needed
This is needed for 4 people
Filling
  • 0.5 tsp salt
  • 5 dl water, boiling
  • 250 g basmati, lentil & quinoa mix (e.g. Karma)
  • 2 onions
  • 3 carrots (approx. 350 g)
  • 2 garlic clove
  • 0.5 bunch peppermint
  • 200 g feta
  • 2 tsp ground coriander seeds
  • 1.5 tsp ground cumin
  • 150 g baby spinach
  • 1 tbsp olive oil
  • a little pepper
  • 0.5 tsp salt
Spirals
  • 80 g butter
  • 2 parcels strudel pastry (each approx. 120 g)
  • 1 tbsp peppermint, finely chopped
  • 1 tbsp sesame seeds
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And that's how it's done
And that's how it's done
Filling
Bring the water to the boil, add the salt and rice mix, simmer (uncovered) over a low heat for approx. 10 mins., cover and leave to fluff up on the switched-off hob for approx. 5 mins., remove the pan from the heat.
Thinly slice the onions, coarsely grate the carrots and press the garlic. Finely chop the mint, crumble the feta.
Briefly toast the cumin and coriander in a non-stick frying pan without any oil. Add the oil, onions and garlic, sauté over a low heat for approx. 10 mins. Add the carrots and spinach, cook for approx. 5 mins., season. Stir in the rice mix, mint and feta. Leave the filling to cool.
Spirals
Melt the butter. Unfold the pastry sheets. Place 4 sheets next to each other on the work surface, overlapping by approx. 10 cm. Brush the pastry sheets with butter. Lay the remaining pastry sheets on top, brush with butter.
Spread the vegetable filling lengthwise on the pastry sheets, leaving approx. 5 cm free at the ends.
Fold in the ends, roll up into a strudel, twist to create a spiral, place on a baking tray lined with baking paper.
Brush the börek with a little butter, sprinkle with sesame seeds. Mix the remainder of the butter with the mint and set aside. To bake Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven, drizzle the mint butter over the börek, serve hot.