Börek with Scrambled Eggs & Sucuk

Heat a little oil in a pan and sauté the onion until translucent. Add the tomatoes and vegan sucuk and cook briefly. Then add the vegan scrambled eggs, lightly fry, and season with paprika powder, salt, and pepper.

Grate the Yayla shepherd’s cheese into the mixture and stir in the vegan yogurt until a creamy, savory filling forms. Let it cool slightly.

Lay out one sheet of yufka and place 1–2 tablespoons of the filling on the wide end. Fold in the sides and roll it up into a log (similar to classic börek rolls).

Brush & garnish: Place the rolls on a baking tray lined with parchment paper. Brush with egg yolk (or a vegan alternative), drizzle with a little sesame oil, and sprinkle with sesame seeds or black cumin.

Baking: Bake in a preheated oven at 180 °C (top/bottom heat) for about 12–15 minutes, until the börek is golden brown.

Serving: Let cool briefly and enjoy warm – perfect with a vegan garlic yogurt dip.