Kemeli Muska Börek
Börek with a Truffle Filling 3 or 4 medium truffles (cleaned)
Salt and pepper
1 egg (separated)
2 or 3 leaves of yufka (or filo pastry)
Oil for frying The coffee-brown truffles of Mardin are collected in May from the slopes of vineyards. Skilful cooks bring out the best in them with a whole range of delicate dishes. Sometimes the tubers are chopped very finely with a special cleaver called a z©£rh. Spices are added, and the mixture is used as a filling for savoury pastries, as a topping for lahmacun or to make all-truffle köftes. 1 To make the filling, chop the truffles very finely using a sharp knife (or mince them in a food processor). Mix in the salt, pepper and egg yolk. 2 To make börek parcels, spread the pastry on a work surface. Cut it into even-sized strips (about 5cm wide and 20cm long). Spoon a little filling near one end and fold the nearest corner over the filling to make a triangle. Go on folding to make a neat triangular parcel. Finish by brushing the loose end with a little egg white to seal. 3 Deep-fry the parcels in hot oil until golden, puffed up and irresistibly crisp. | 
