Vegan Börek & Potato Pita

Time to read: 7 mins | Time to make: 3 hours | Yields: 12 servings

1: Impossible Meat

2: Potato Mushroom

In a large bowl, sift together the whole wheat and spelt flour. Add the salt and oil, then slowly pour in the lukewarm water while mixing with your hands.
Knead the dough in the bowl (or on a work surface) until smooth. The dough should be soft and slightly sticky. If you add too much flour, it will be tough later and hard to stretch.
Divide the dough into 6 equal pieces and knead each one for at least 3 minutes.
Lightly coat each dough ball with oil to prevent a dry crust from forming. Cover with plastic wrap or a clean kitchen towel and let rest for at least 30 minutes. You can also make the dough in the evening, oil the balls, cover them, and let them rest in the fridge overnight.

Heat olive oil in a pan over medium heat. Add the chopped onion and cook for about 5 minutes.
Add the Impossible “meat”, garlic, salt, pepper, and your steakhouse-style seasoning. Cook until the “meat” is browned and cooked through (about 5 more minutes).
Transfer to a bowl to cool.

Heat a large pan with no oil. Add the chopped mushrooms and a pinch of salt, and cook for about 5 minutes until they release their water, and most of it evaporates.
Add the olive oil and sliced leek. Cook until the leek softens.
Remove from heat, then add the grated potatoes, generous amounts of black pepper, and additional salt if needed. Mix to combine.
Note: Potatoes turn gray quickly when exposed to air. It’s best to grate them right before mixing the filling and stuffing the dough. Until then, keep peeled potatoes submerged in water.

Place one piece of dough on a floured work surface and sprinkle it with a little more flour.
Use a rolling pin to roll it into a thin disk.
Lift the dough and hold it by the edges, gently stretching it so gravity helps thin it out (the dough’s own weight will stretch it as you move your hands around the edge).
When it feels thin and stretchy enough, lay the dough on the prepared tablecloth. It should roughly form a large rectangle with rounded edges.
Oil your fingertips and gently stretch the edges and thicker spots of the dough until it’s evenly thin.
When you reach the desired thickness, lightly drizzle or spray the dough with oil. If you like a very juicy pie, add a bit more.
Spoon your fillings along the long edges of the dough – like in the photo. Using the tablecloth, roll each side towards the center, so you end up with two long rolls.
Twist each roll into a spiral and transfer to a greased baking tray, or arrange several rolls on the tray to form one big “snail.” Brush the tops with a little oil.
Repeat with the remaining dough and filling.

Preheat the oven to 480°F (250°C).
Place the tray in the oven and immediately reduce the temperature to 400°F (200°C). Bake for about 25–30 minutes, until golden brown and crisp.
Remove from the oven, lightly spray or sprinkle with water, and cover with a clean kitchen towel for 10 minutes to soften the crust slightly.
Serve warm with European-style yogurt or a thick plant-based yogurt – and dig in.

551 kcal | Carbs: 69 g | Protein: 33 g | Fats: 8 g

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