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Turkish

Börek

This Turkish börek is made with thin yufka layered around a salty white cheese and parsley filling, then baked until crisp on top and tender inside. It is best served warm, cut into squares, with strong black tea.

Börek — Turkish — ChefSnap
20 minsPrep
35 minsCook
2Serves
MediumDifficulty
560 kcal per serving20g protein 42g carbs 35g fat
Watch it made — BörekWatch it madeEasy Turkish Recipes · 2:13

Ingredients

Method

  1. Heat the oven to 180°C and lightly oil a small baking dish, about 20 cm wide.
  2. In a bowl, whisk the egg, yogurt, milk, sunflower oil, melted butter, and a small pinch of salt until smooth.
  3. In another bowl, mix the crumbled white cheese with the chopped parsley and black pepper.
  4. Lay one sheet of yufka into the dish so the edges hang over the sides, letting it fold naturally rather than flattening it completely.
  5. Brush and spoon some of the yogurt mixture generously over the yufka.
  6. Tear the second yufka sheet into large pieces, dip or brush each piece with the yogurt mixture, and layer half of them loosely in the dish.
  7. Scatter the cheese and parsley filling evenly over the layered yufka.
  8. Cover the filling with the remaining torn yufka pieces, brushing each layer with more yogurt mixture.
  9. Fold the overhanging edges of the first yufka sheet over the top to enclose the börek.
  10. Brush the top with the remaining yogurt mixture and sprinkle with nigella seeds and sesame seeds.
  11. Let the börek rest for 10 minutes so the yufka absorbs the sauce.
  12. Bake for 30 to 35 minutes, until deeply golden, puffed in places, and crisp at the edges.
  13. Rest for 5 minutes before cutting into squares and serving warm.

Common questions

Can I substitute the fresh yufka sheets with phyllo or puff pastry?

Yes. Phyllo works best as a substitute, but it is thinner and drier, so brush each sheet generously with the yogurt mixture or melted butter. Puff pastry will bake richer and puffy, but the texture will be less traditional.

How long does börek take to bake, and how do I know it is done?

Bake at 180°C for about 30–40 minutes, until the top is deeply golden and the edges are crisp. If the center still looks pale or soft, give it another 5–10 minutes.

What are the most common mistakes when making börek?

The biggest mistakes are using too little filling moisture, overpacking the layers, and not brushing enough yogurt mixture between sheets. Also avoid baking at too high a temperature, which can brown the top before the center cooks through.

How should I store leftover börek?

Cool it completely, then refrigerate in an airtight container for up to 3 days. Reheat in the oven at 160–170°C for 10–15 minutes to restore crispness. The microwave works, but the pastry will soften.

What should I serve with börek?

Serve it warm with black tea, plain yogurt, or a simple salad of cucumbers and tomatoes. It also works well as part of a mezze-style spread, or as a breakfast or brunch dish with olives.