Finely slice shallots and red onions and fry them on a tablespoon of cooking oil for a few minutes until translucent.

Finely slice or crush the garlic. Add to the pan and fry for an extra two to three minutes.

Add all the spices and fry for another minute.

Drain the sauerkraut. Taste the sauerkraut to see how sour it is. If you find it too sour for your liking, you can wash it quickly under running water and then leave it to drain.

Add drained sauerkraut to the pan and fry on medium heat for about 20 minutes. It should become a bit dryer and softer.

Divide the filling phyllo dough into the same amount of parts as you have phyllo dough sheets.

Spread one part of the filling onto one sheet of phyllo dough, but cover only one third starting from the edge. Start rolling from the side, where he filling is, then roll it.

Shape it into a snail shape and continue filling another sheet of phyllo pastry. You can either add it to the snail, to ultimately create a large börek or create small separate böreks. If you create separate böreks, reduce baking time for 5-10 minutes.

Generously oil the pan you'll be using to bake and place the börek onto the pan.

Brush some oil on top of the börek. If you're doing an egg-wash, brush it over oiled börek.

Bake in a preheated oven at 180°C (350°F) for 30 minutes.

Sift flour into a large bowl.

Make a well and pour in the water. Add salt and oil to the water.

Start mixing from the center with your fingers. It will be sticky, but once it all comes together it will go off your hands easily.

Mix until you can see the dough coming together a bit, then you can start kneading to incorporate the flour in. Every flour needs a different amount of water, so you might end up adding more flour or leaving some flour in the bowl at the end.

When the dough starts to become uniform transfer (this will usually take somewhere from 3-4 minutes) it to the bench and continue kneading for another 8 minutes. The dough should be soft and uniform. It will stick to your hands just a little bit, that's okay. If it sticks too much add a little more flour and knead it in.

You can either leave the dough whole and end up creating a large piece of phyllo. I prefer dividing it into three parts, to make it easier when I'm stretching.

Whatever method you use. Place the dough into an oiled bowl (or three oiled bowls) brush a little oil over the dough and cover with plastic wrap right on the dough. Leave to rest for at least 30 minutes. You can prepare the dough a day before, and store it in the fridge, then take it out and leave it at room temperature for at least an hour before proceeding.

After resting, place a large sheet onto the table and generously sprinkle it with flour. Place the dough onto the floured sheet and roll it out a little bit. If I'm making one large dough I like to roll it out to about 40 cm (15 inches) or 20 cm (8 inches) if I divide the dough into three parts. The precise measurements don't really matter, just to give you a rough idea. Generously pour oil over the rolled dough and brush all over the surface. Be sure to cover the edges too. This will prevent the dough from drying out. Cover with a tea towel and leave to rest for 20 minutes so the gluten relaxes.

After that, you can start stretching. Make sure you cover a large area of the sheet with flour, so the dough will not stick.

Place your hands under the dough and gently pull towards yourself. You will immediately see stretching happening. Move around the dough and to the same. Make sure, that you don't stretch the parts that are already very thin and continue stretching the thicker parts. In the end, you will end with edges that are a little bit thicker. You can continue stretching them for as long as the dough can handle it.

Leave the dough to dry for a minute or two then you can start adding the filling.