2 tbsp. olive oil
½ white cabbage, shredded
5 spring onions, in rings
1 teaspoon grated garlic
1 teaspoon grated ginger
2 medium potatoes, cooked and in cubes
1 sweet potato, cooked and in cubes
1 cup feta cheese
1/3 cup chopped cilantro, plus extra for serving
1 package of filo pastry
2 tbsp. white sesame seeds
1 cup yoghurt
6 tbsp. honey
1 tbsp. harissa
In a frying pan, heat the olive oil and cook the cabbage and spring onions until tender, about 15 minutes. Add the garlic and ginger and cook for another 5 minutes. Set aside to cool. Once cool, mix both types of potato and the feta and cilantro through the cabbage, kneading with your hands to make a sticky mass. Season well with salt and black pepper.
Preheat the oven to 200 °C. Lay out two sheets of filo pastry on a damp towel, let them slightly overlap in the middle. (make sure to keep the other sheets of pastry between to damp towels) Brush the sheets entirely with a bit of olive oil, and form a log of filling at the bottom of the sheets. Now use the towel to make a tight roll. Carefully transfer to a baking sheet and continue with the next two sheets of pastry. Continue until you either run out of pastry of filling. Make sure to leave a little space for the roll to expand while being cooked. This will also ensure that all sides of the borek come out crunchy.
Brush the borek with the egg and sprinkle over the sesame seeds. Bake in the middle of the oven for 25-30 minutes, until nicely browned on top. In the meantime, mix the yoghurt with 2 tablespoons of the honey and place a dollop of harissa on top. Use a skewer to make a pattern in the sauce.
Take the borek out of the oven and cut into pieces. Sprinkle over the other 4 tablespoons of honey and finish with the rest of the chopped cilantro.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS AND WASSIM KARAM