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Patatesli kol böreği
Potato and onion filo coil
Patatesli kol böreği: coiled yufka börek filled with spiced potato and onion
Kol böreği is the long 'arm' börek that Istanbul neighbourhood bakeries coil into round trays and sell by weight in the morning, and the potato version is the one home cooks make for guests at five o'clock tea. Thin sheets of yufka are brushed with a milk and oil wash, rolled around a peppery potato and onion filling, then coiled and baked until shatteringly crisp outside and soft within. Serve it warm with tea or ayran. Chef's tip: let the filling cool completely before rolling; warm potato steams the pastry from inside and makes it soggy.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the filling
- 1 ½ lb floury potatoespeeled and quartered
- 3 tbsp olive oil
- 2 onionfinely chopped
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ⅔ oz flat-leaf parsleychopped
- 1 tsp salt
For the pastry
- 3 yufka sheetslarge round, about 60 cm; or 12 filo sheets
- ¾ cup whole milk
- ½ cup sunflower oil
- 1 egg
- 1 egg yolkfor the top
- 1 tsp nigella seeds
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Method
0/8 doneStep 1: Boil 1 ½ lb floury potatoes in salted water for 15–20 minutes, until completely tender. Drain well and mash roughly.
20 minStep 3: Stir the onion into the mash with 1 tsp pul biber (Aleppo pepper flakes), ½ tsp ground black pepper, ½ tsp ground cumin, ⅔ oz flat-leaf parsley and 1 tsp salt. Spread out on a plate and leave to cool completely.
20 minStep 4: Heat the oven to 375°F (350°F fan) and oil a 30 cm round tin. Whisk ¾ cup whole milk, ½ cup sunflower oil and 1 egg together for the wash.
Step 5: Lay one 3 yufka sheets sheet on the worktop, brush all over with the wash and cut it in half. Spoon a line of filling along the straight edge of each half and roll up into a long, loose sausage. Repeat with the rest.
Step 6: Coil the first roll in the centre of the tin, then wrap the others around it to make one big spiral. Common mistake: rolling tightly; loose rolls crack less when you coil them.
Step 7: Brush the top with 1 egg yolk mixed with any leftover wash and scatter with 1 tsp nigella seeds. Bake for 40–45 minutes, until deep golden and crisp on top and underneath.
45 minStep 8: Cover with a clean tea towel for 10 minutes to soften the crust slightly, then cut into wedges.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 7 g
- Carbs
- 40 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does patatesli kol böreği take?
- About 80 minutes in total: 35 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of floury potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
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