Sweet Potato Börek

Sweet potato börek.

Sweet potato börek is a welcoming and warm component to any mezze spread, especially as you start to make your transition from cold to hot dishes. Syrian cheese has the salty element of halloumi but is slightly softer and melts beautifully, making it a lovely ingredient in a warm baked pastry. I particularly like börek mixed and matched with toum, a Lebanese garlic sauce, and the squash baba ghanoush.

Serves | 6 to 8 |

Sweet Potato Börek

  • 1 lb sweet potatoes, washed
  • 7 oz Syrian cheese, cut into small cubes

  • 1 Tbsp finely chopped mint

  • 1 Tbsp finely chopped dill

  • ½ tsp seven-spice mixture

  • salt and freshly ground black pepper, to taste

  • 2 sheets frozen puff pastry, thawed and cut into 3-by-3-inch squares

  • 1 egg, whisked

  • 1 Tbsp caraway seeds

  • nonstick cooking oil spray

Preparation | Preheat oven to 375°F. Place whole sweet potatoes on a baking sheet lined with aluminum foil and roast for 45 to 50 minutes or until soft in the center. Let cool for 10 to 15 minutes. Lightly peel sweet potatoes (don't worry if some pieces of skin remain) and cut into cubes. Leave oven at temperature.

In a large mixing bowl, add cubed sweet potato, cheese, mint, dill and seven-spice mixture and season with salt and pepper to taste. Place 1 heaping tablespoon of mixture into the center of each square of puff pastry. Brush edges of puff pastry with egg; fold squares over to make a triangle and seal edges. Brush tops of pastries with egg and sprinkle with caraway seeds. Spray a sheet pan with nonstick cooking oil spray and transfer triangles to tray. Bake for 10 minutes. Remove from oven and serve warm.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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