This recipe is from “Ağdiye Risalesi”. Although it is called “beurek” (börek), which normally describes filled pastry, it is not easy to classify this dish.
Milk Beurek is an unusual dish. If you like distinct flavours and aromas, it is not for you, because it has a very subtle taste. Yet, if you want to test your gourmet skills, you should try it. After you make and taste it, if you can hold a conversation about it, or write an article on it, you can become a gourmet.
- 1 liter milk
- 4 eggs
- 120 gr all-purpose plain flour
- 1-2 tablespoons butter
Preheat oven to 180C.
Melt the butter and spread it all around the tray you will bake the dish.
In a bowl, add the eggs to the milk and start mixing slowly as you add in the flour in small parts.
When it is mixed well into a homogenous consistency, pour it into the prepared tray.
Place the tray onto lower racks.
Once the top of the beurek turns color, it is baked.
Notes on Milk Beurek
- Most important note is on milk. If you cannot find some good milk, the delicate balance of the already subtle taste may be lost.
- The original recipe does not call for either sugar or salt. You can experiment with honey, icing sugar or jams. You may also try with savoury additions.
- The original recipe says that you can line the tray with thin pastry dough as an option. It may resemble a beurek more, if you choose to do it so.