Name: Vine Leaf and Yogurt Pie (Kıbrıs böreği)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: bunch of fresh parsley, dill and mint, finely chopped; 2 shallots, or 3-4 spring onions, finely sliced; 2 tablespoons coarse breadcrumbs or roasted sesame seeds; 12-16 fresh or preserved vine leaves, washed and prepared (p. 41); 4-6 tablespoons thick yogurt; salt and freshly ground black pepper; 4 tablespoons rice flour; 3-4 tablespoons olive oil and a little melted butter

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

A speciality of Northern Cyprus and the Aegean coast, this is an unusual rich yogurt pie which is best served for lunch on a warm summer’s day with a cucumber and tomato salad in a lemon and dill dressing.

Ingredients

12-16 fresh or preserved vine leaves, washed and prepared (p. 41)
4-6 tablespoons thick yogurt

Method

Preheat oven to 350F/Mark 4/180C
Brown the shallots in a little of the olive oil and butter. Put aside to cool.
Brush a shallow oven-proof dish with some of the oil and butter mixture. Line the bottom and sides with half the vine leaves, letting