Easy No-Dough Leek Borek
358kcal
Ingredients
- 3-4 medium Leeks, finely chopped (about 4 cups)
- 1 large Carrot, grated
- 2 large Eggs
- ¾ cup Plain yogurt
- ½ cup Vegetable Oil
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tsp Baking powder
- 1 cup Feta cheese or white cheese, crumbled
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1 tbsp Nigella seeds (for topping)
Equipment
- Large Mixing Bowl: To combine the vegetables and the batter.
- 9x13 Inch Baking Dish: Or a similar sized oven-safe tray.
- Whisk: For a smooth, lump-free batter.
- Spatula: To evenly spread the mixture in the pan.
Method
- Peel and grate the carrot. Finely chop the leeks as thin as possible to ensure they cook through perfectly.
- In a large mixing bowl, whisk the eggs, yogurt, and vegetable oil until smooth.
- Stir in the cornmeal and all-purpose flour. Add the baking powder, salt, black pepper, and paprika. Mix until a thick, smooth batter forms.
- Fold in the grated carrots, finely chopped leeks, and crumbled cheese. Mix well with a spatula until the vegetables are evenly coated.
- Pour the mixture into a greased baking dish (about 10-11 inches / 26-28 cm). Smooth the top with a spatula.
- Sprinkle generously with nigella seeds (or sesame seeds if you prefer).
- Place in a preheated oven at 180°C (350°F). Bake for 35-40 minutes until the top is golden brown and a toothpick comes out clean.
- Let it rest for 5-10 minutes before slicing. Enjoy warm or at room temperature!
Nutrition
Calories358kcalCarbohydrates34gProtein10gFat21gSaturated Fat5gPolyunsaturated Fat9gMonounsaturated Fat5gTrans Fat0.1gCholesterol16mgSodium554mgPotassium228mgFiber4gSugar3gVitamin A2328IUVitamin C5mgCalcium217mgIron2mg
Notes
If the leeks release too much moisture, lightly sauté them for 3–4 minutes before mixing into the batter. This prevents the börek from becoming too soft or soggy while baking.