Spinach Tempeh Mini Börek

Spinach Tempeh Mini Börek

These crispy tempeh mini börek are a delicious plant-based twist on a classic favorite. They’re easy to prepare, lightly spiced, and perfect as an appetizer or snack.

Ingredients (Makes 8 rolls)

• 200 g plain tempeh

• 1 tbsp Turkish spice mix (see details below)

  • You can substitute with any spice blend, such as Italian herbs

• 125 g spinach (about ⅓ cup after boiling and squeezing out excess water)

• 8 yufka triangle sheets

• About 50 g heat-stable oil, for shallow frying

Method

1. Break the plain tempeh into small crumbs using your hands or a fork.

2. In a bowl, combine the tempeh with the boiled, well-squeezed spinach and the Turkish spice mix. Mix until evenly combined.

   

3. Divide the filling into 8 equal portions. Place one portion onto each yufka triangle, roll tightly, and seal the edge with a little water.

   

   

   

   

4. Heat the oil in a frying pan over medium heat.

   Tip: To reduce the amount of oil while still keeping the börek crispy, brush a little oil over the entire surface of the rolls before frying. This ensures every side is evenly coated and crisps up nicely.

5. Shallow-fry the börek until golden and crispy on all sides.

   

6. Remove from the pan and drain briefly on paper towels.

To Serve

Serve warm with a simple yogurt dip on the side.