Traditional Turkish Börek
A classic savory Turkish pastry made with thin layers of yufka dough and a delicious cheese and herb filling, baked until golden and crispy. Perfect for breakfast, lunch, or a main course.
Ingredients
- •500 gram yufka (or thin filo dough), fresh or thawed
- •250 gram feta cheese, crumbled
- •0.5 cup fresh parsley, finely chopped
- •1 large large egg
- •1 cup whole milk
- •0.5 cup plain yogurt
- •2 large large eggs
- •0.25 cup olive oil
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper, freshly ground
- •1 large large egg yolk
- •1 tablespoon nigella seeds (çörek otu)
- •1 tablespoon sesame seeds
- •1 tablespoon butter, melted, or olive oil
Instructions
- 1.
Preheat your oven to 180°C (350°F). Lightly grease a round baking dish (approx. 10-12 inches / 25-30 cm diameter) or a rectangular tray with melted butter or olive oil.
- 2.
Prepare the cheese filling: In a medium bowl, combine the crumbled feta cheese, finely chopped fresh parsley, and 1 large egg. Mix well with a fork until thoroughly combined. Season with 0.25 teaspoon of black pepper.
- 3.
Prepare the moistening liquid (sosu): In another bowl, whisk together the whole milk, plain yogurt, 2 large eggs, 0.25 cup of olive oil, and 0.5 teaspoon of salt until smooth and well combined.
- 4.
Lay one sheet of yufka dough in the greased baking dish, letting the edges hang over the sides. Brush generously with the moistening liquid.
- 5.
Take a second sheet of yufka, crumple it slightly, and place it loosely into the dish on top of the first sheet. Brush with the moistening liquid. Repeat this with about half of your remaining yufka sheets, crumpling each sheet and brushing with liquid as you layer them.
- 6.
Evenly spread the entire cheese and parsley filling over the layered yufka in the dish.
- 7.
Continue layering the remaining yufka sheets, crumpling each one and brushing with the moistening liquid, just as before. Ensure you save a few sheets for the top.
- 8.
Place the last two yufka sheets smoothly on top. Fold the overhanging edges of the bottom yufka sheet inwards over the top layers, creating a neat border. Brush the top generously with any remaining moistening liquid.
- 9.
In a small bowl, whisk the large egg yolk with a teaspoon of water or milk. Brush this mixture over the entire surface of the börek for a golden shine. Sprinkle generously with nigella seeds and sesame seeds.
- 10.
Using a sharp knife, carefully cut the börek into squares or diamond shapes before baking. Do not cut all the way through to the bottom of the pan, just enough to mark the portions.
- 11.
Bake for 35-40 minutes, or until the börek is golden brown and puffed up. The exact baking time may vary depending on your oven.
- 12.
Once baked, remove from the oven and let it rest for 10-15 minutes before serving. This allows the layers to settle and become even flakier.
Tips
- 💡For an extra crispy bottom, ensure your baking dish is well-greased.
- 💡If using store-bought filo dough, make sure it's thawed completely in the refrigerator overnight before use. Handle it gently as it can tear easily.
- 💡For a richer flavor, you can substitute some of the olive oil in the sosu with melted butter.
- 💡Don't skip the step of cutting the börek before baking; it helps the liquid penetrate the layers and makes serving much easier.
- 💡Börek is best served warm, but leftovers can be reheated in a moderate oven.
- 💡Experiment with fillings! You can add sautéed spinach, ground meat, or potatoes for different variations.
Recipe from TheCookbook.ai
Created by Basil Roux