Yes, I spelled it right, Pörek 😀

Leek-filled pastry-like. I couldn’t find a name for it. A very sweet follower who saw it in my story suggested this name. Let’s memorize it because this will be our addiction this winter. I bet you. I loved it so much. I’m sharing both the egg and eggless versions. Both turned out great. 🙂

There’s an Albanian leek and yogurt pastry. When I ate this, I really got a taste close to that pastry. Please, please make it, I’m begging you this time 😀

🍁 750 gr leeks, I chopped them very finely and sautéed them in olive oil.

🍁 I mixed 1/2 cup oat flour and 1/2 cup buckwheat flour. I had a little left, so I mixed the two. A full cup of either will also work. As long as you stick to the consistency, it works with any flour except carob, coconut, and almond flour.

🍁 1 egg

🍁 1/4 cup olive oil

🍁 1/4 cup water and salt

I mixed them all together. You can check my Instagram post for the consistency. https://www.instagram.com/p/CVTR1lqoBZu/?utm_source=ig_web_copy_link

I decorated the top with sesame seeds and nigella seeds. It baked in a baking dish lined with parchment paper at 180 degrees Celsius (turbo oven). I didn’t time it. Insert a knife; it’s done when it comes out dry. I think it took 30-35 minutes.

This is the Eggless Version

A version of pörek made without eggs and with different flours.

Ingredients:

• 1 kg leeks

• 3 tablespoons buckwheat flour

• 3 tablespoons chickpea flour

• 1/4 cup water and 1/4 cup olive oil

• Separate olive oil for sautéing in a pan

The preparation is shown in the video on Instagram: https://www.instagram.com/reel/CVlQHeHI4-Q/

Bake in a 180-degree turbo oven for 30 minutes. I recommend eating it after it cools down, or even the next day. Please try it. 🥰

Enjoy!

With love,

Sema