Chorizo and goats’ cheese borek with butternut borani

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4–6

By Sabrina Ghayour
From Saturday Kitchen


For the butternut borani

  • 1.2kg/2lb 12oz butternut squash, halved lengthways, seeds discarded
  • olive oil, for drizzling
  • 2 garlic cloves, finely chopped
  • 300g/10½ oz Greek yoghurt
  • 1 tsp pul biber chilli flakes (also known as aleppo pepper)
  • about 15g/½oz fresh dill, very finely chopped
  • handful walnut pieces
  • sea salt flakes and freshly ground black pepper

For the chorizo, goats’ cheese and cumin borek

  • 2 tsp cumin seeds
  • 2 x 200g/7oz cured chorizo sausages (not cooking chorizo), skinned and cut into chunks
  • 350g/12fl oz rindless soft goats’ cheese, broken into pieces
  • vegetable oil, for oiling
  • 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
  • 1 tsp nigella seeds

To serve

  • flatbreads, cut into slices
  • 30g/1oz runny honey (optional)
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