I’ve been on a journey to make the easiest börek without compromising on deliciousness, and I think I’ve peaked. Shredding the filo and mixing it with the filling gives a cake-like effect and a great rise, and creates the magic of multiple layers without really having to do any work. Yoghurt is a staple in Kurdish and Turkish meals; the acidity cuts through dishes and works so well in soups, which is why one of the most classic soups in our regions is yayla çorbası, simply made with yoghurt and cracked white rice and topped with a mint butter. There are many different regional iterations but this is mine, with chickpeas and spinach, and topped with bulgur köfte in mint butter.
