Leek, one of the fragrant and flavored vegetables, is a diet -friendly vegetable with low calories. However, it may not be loved by everyone. For those who do not like leeks, for those who prefer a vegetarian and a light pie, you may want to try this recipe where this beautiful vegetable mortar is wrapped in the thin baklava dough and cooked in the oven. Enjoy your meal!
Clean, peel and wash the leeks and carrots. Cut the leeks in half and slice thinly into half moons. Get ready by grating the carrot and crushing a clove of garlic.
In a wide pan, heat oil and sauté the garlic lightly, add the carrots and mix. When the carrots are soft, add the leeks and fry for a few minutes, do not kill too much. Add soy sprouts, salt and pepper and soy sauce and let cool.
After the vegetable mortar has cooled, add the curd cheese and mix. Check the salt and seasoning of the mortar. Since soy sauce is salty, you may not add salt.
For the gravy, melt the butter in olive oil by slightly heating it. Get it to cool down. Separate the whites of two eggs, add soda, add a pinch of salt and whisk well. Slowly add the oil mixture, whisking it into the sauce. (Separate the egg yolks to brush on the pastry)
Roll out the baklava pastries, cool one of them and brush with oil only. Since it is a delicate phyllo, prevent the remaining phyllo from drying out by wrapping it in a stretch or cloth each time. Brush oil on the second sheet of dough. Then, spread the soda sauce you prepared between the four phyllo dough.
When the six pieces of dough are completed, place the inner mortar properly on the narrow end of the dough and roll it loosely with the help of the nylon at the bottom without tightening it too much.
Cut the rolls you have prepared with a sharp knife without crushing them and divide them into four. Brush the beaten egg yolks on them. Sprinkle sesame seeds and bake in a preheated oven at 180 degrees until golden brown.
Take the pastries out of the oven, put them on a paper towel and let them rest for five minutes, then serve them warm. If you wish, you can serve your pastries with soy sauce during the presentation. Enjoy your meal!
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Phyllo Dough:
Yufka is a very thin, unleavened dough made from flour, water, and salt. It's indispensable in Turkish cuisine, forming the base for many dishes like börek, gözleme, and baklava. Due to its high carbohydrate content, it provides quick and sustainable energy to the body. When made from whole wheat flour, it becomes rich in fiber, aiding digestion, and contains B vitamins. It pairs wonderfully with ingredients like cheese, spinach, minced meat, and potatoes.
Leek:
Leek is rich in vitamins K and C, and minerals like manganese and iron. Its prebiotic inulin content supports the digestive system and contributes to gut health. With its antioxidant kaempferol, it has anti-inflammatory properties and may support heart health. Its fibrous structure provides satiety and it's low in calories. It pairs perfectly with potatoes, carrots, rice, and olive oil, also adding flavor to meat and fish dishes.
Carrot:
Carrots are renowned for their rich beta-carotene, which the body converts into Vitamin A, crucial for eye health (especially night vision) and skin regeneration. Their high fiber content aids digestion and promotes satiety. Potent antioxidants also protect cells. To maximize the absorption of their beneficial compounds, carrots are best consumed with healthy fats like olive oil. Versatile in both sweet and savory dishes, they pair wonderfully with fruits like apple, orange, and ginger, or in meat dishes.
Curd:
Lor Peyniri, derived from whey, is a dairy product rich in highly bioavailable, fast and slow-digesting proteins (casein/whey). This feature supports muscle repair and provides a sustained feeling of fullness. While its low fat and calorie content makes it suitable for diets, its calcium and phosphorus content positively impacts bone health. It is low in lactose. It can be consumed with fresh herbs (parsley, dill), vegetables like tomatoes, cucumbers for breakfast; or with honey, jam, or olive oil for sweet/savory dishes. It also adds flavor to pasta and pastries.
Soybean Sprouts:
Soybean sprouts are a nutritional powerhouse, boasting significantly increased Vitamin C after sprouting, along with high fiber for digestion and essential folate. They can contribute to bone health and bolster the immune system. A staple in Asian cuisine, they add a crisp texture to stir-fries, noodle dishes, and soups. They pair wonderfully with ginger, garlic, sesame oil, and various vegetables.
Liquid Oil:
Liquid oils (sunflower, olive, etc.) are essential kitchen ingredients that add flavor to dishes and contain healthy unsaturated fatty acids and vitamin E. Ideal for frying, salad dressings, baking, and sautéing. They pair perfectly with vegetables, meats, legumes, and grains. They offer easy cooking.
Garlic:
Garlic, thanks to its allicin compound, offers strong antioxidant and anti-inflammatory properties. It can boost the immune system, increasing resistance against illnesses. Furthermore, it contributes to cardiovascular health by helping regulate blood pressure and balance cholesterol levels. Widely used in traditional medicine, garlic is also known for its digestive support effects. An indispensable ingredient in meat dishes, vegetable sautés, and Mediterranean cuisine, it pairs wonderfully with herbs like rosemary and thyme.
Olive Oil:
Olive oil, especially in its extra virgin form, is a powerful source of health benefits due to its high content of polyphenol antioxidants and monounsaturated fatty acids (oleic acid). It supports heart health by helping to lower bad cholesterol (LDL) and raise good cholesterol (HDL). With its anti-inflammatory properties, it reduces inflammation in the body, prevents cell damage, and provides protection against chronic diseases. It supports the digestive system and contributes to skin health. An indispensable part of Mediterranean cuisine, it pairs wonderfully with salads, vegetable dishes, fish, legumes, and fresh bread.
Butter:
Butter is a rich, flavorful fat derived from milk. It contains fat-soluble vitamins like A, D, E, and K2, along with healthy fatty acids, serving as an energy source. It's easily digestible. Butter enhances the taste of meals and rice dishes, is spread on bread, or used in sauces. It's indispensable for breakfast tables and various recipes.
Egg White:
Egg white is rich in albumin, a high-biological-value protein essential for muscle development and repair. Being virtually fat and cholesterol-free, it's a heart-friendly option that aids in weight management. It contains important nutrients like riboflavin (Vitamin B2) and selenium, supporting the immune system. It can be whipped for desserts (meringue, soufflé) or used as a thickening agent in soups. It's excellent in omelets with vegetables or mixed with oats for a protein boost.
Sparkling Water:
Baking soda (sodium bicarbonate) neutralizes stomach acid, alleviating indigestion and reflux. Used as a mouthwash, it eliminates bad odors and gently cleans teeth. It also helps soothe skin irritations and insect bites. Typically consumed or applied mixed with water. It reacts with acidic substances like lemon juice or vinegar, making it effective in cleaning too.
Soy Sauce:
Soy sauce, a rich umami condiment, is made from fermented soybeans and wheat. Its fermentation process yields easily digestible proteins and amino acids. The antioxidants it contains can contribute to cell protection. Beneficial compounds developed during traditional production may indirectly support gut health. It pairs exceptionally well with ingredients like ginger, garlic, sesame oil, vinegar, and honey, adding depth to meat, fish, tofu, and vegetable dishes. It's also frequently used in soups and marinades, enhancing their flavor profile.
Egg Yolk:
Egg yolk is rich in protein, choline (critical for brain and liver health), vitamins D and A, and powerful antioxidants like lutein and zeaxanthin. It notably supports eye health, contributes to bone development, and strengthens cognitive functions. Its healthy fat content provides a sense of satiety. It's an excellent binder and flavor enhancer in savory sauces like béchamel, mayonnaise, and Hollandaise, as well as in sweet applications like pastry creams.
Sesame:
Sesame is rich in minerals like calcium and magnesium, supporting bone health. Its lignans (sesamin, sesamolin) provide powerful antioxidant effects and can help balance cholesterol levels. High fiber content aids digestion. It has a wide range of uses from sweet to savory; often used as tahini with molasses, in salads, baked goods, and frequently in Asian cuisine.
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