Zuchini borek with prosciutto and manouri
This is absolutely superb. Serve immediately. The eggs do rise along the walls by 15-20 percent when you bake it in a deeper dish. I’m not calling it a souffle though. Butter the dish!
Grade three zuchinis, squeeze the juice out, and rest in a colander for 10 minutes. Slice half a layer of Turkish phylo into one inch strips. Whisk two eggs, half a cup of heavy cream, and let the yufka absorb the liquid for a couple minutes. Crumble about 5-6 oz of manouri cheese; ‘julienne’ four slices of prosciutto; add one tbsp of parsley, two tbsp of grated parmigiano, one tsp of Hungarian paprika, and two tsp of freshly ground black pepper. Combine the mixture with the zuchini and mix well. There are raw eggs in the mixture, however, depending on the saltiness of your ingredients (prosciutto, parmigiano, manouri), it would be wise to taste at this point. Add sea salt as necessary.
Bake in oven up to 30-35 minutes at 350°C. Sprinkle some additional parmigiano and bake another 10 minutes.
Manouri is a sweet, semi-soft, less salty byproduct of feta production and in that regard is similar to the helloumi.
Turkish phylo is thicker than it’s Greek cousin that is to be found in the American supermarket. This is NOT used for baklava.