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Chorizo and goats' cheese borek with butternut borani
Fruit and vegetables
1.2kg/2lb 12oz
butternut squash
, halved lengthways, seeds discarded
2
garlic
cloves, finely chopped
about 15g/½oz fresh
dill
, very finely chopped
Cooking ingredients
olive oil
, for drizzling
handful
walnut
pieces
sea salt flakes and freshly ground
black pepper
2 tsp
cumin
seeds
vegetable oil
, for oiling
1 tsp
nigella seeds
Dairy, eggs and chilled
300g/10½ oz Greek
yoghurt
350g/12fl oz rindless soft goats’
cheese
, broken into pieces
6 sheets
filo pastry
(each about 48 x 25cm/19 x10in)
1 tbsp full-fat
milk
or water
1 free-range
egg
, beaten, to glaze
Meat, fish and poultry
2 x 200g/7oz cured
chorizo
sausages (not cooking
chorizo
), skinned and cut into chunks
Other
1 tsp pul biber chilli flakes (also known as
aleppo pepper
)
flatbreads
, cut into slices
30g/1oz runny honey (optional)
Back to recipe
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