Food recipes

Börek with watercress and Sainte-Maure

Börek with watercress and Sainte-Maure

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Consumed since the dawn of time, watercress can be recognized by its small green leaves and its slightly peppery flavor.

In the wild, watercress grows in a humid environment near a waterhole, such as a stream or a spring. It occupies a large territory stretching from Europe to Central Asia, including Africa.

Many ancient peoples collected and cooked its leaves, making it one of the oldest vegetables consumed by humans. It was not until the early 19th century that its cultivation began in France, especially in the north of the country.

  • Read also: articles and recipes around watercress

Much richer in iron than spinach

Two varieties dominate the market: garden cress, whose name is derived from Orleans where it was once cultivated and the watercress, or watercress, with a stronger flavor than the first.

These members of the cruciferous family are excellent sources of iron, especially thanks to their high content of vitamins C and B9. Two nutrients that help your body absorb iron.

Our recipe idea: börek with watercress and Sainte-Maure

For 4 people :

. ½ bunch of watercress
. ½ bunch of flat-leaf parsley
. 100 g of toasted flaked almonds
. 1 Sainte-Maure
. 1 egg
. 2 tbsp. tablespoons of olive oil
. 1 C. black cumin seeds
. 1 packet of filo pastry.

Preheat the oven to 180 ° C.

  • Wash, hull and chop the watercress then the parsley.
  • Crumble the Sainte-Maure in a salad bowl.
  • Add the almonds, watercress, parsley and beaten egg.
  • Mix well by hand to form a kind of paste.
  • Fold a sheet of filo pastry in half.
  • Place some of this preparation lengthwise in the first third of the rounded side of the leaf.
  • Fold the rounded part towards the preparation then fold back the two sides.
  • Then roll up tight enough to obtain börek with a fairly thin nem shape.
  • Repeat the operation until all the ingredients are used up.
  • Place the börek on a baking sheet lined with parchment paper.
  • Brush them with olive oil, then sprinkle with black cumin seeds.
  • Place in the oven for 30 minutes of cooking. The börek should be golden brown.


  • Read also: articles and recipes around watercress

Visual credits: Watercress 1: © Nadalina - Watercress 2: © Yodaswaj - Watercress Börek and Sainte-Maure: © Philippe Dufour / Interfel

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