Borek/Burek

Name: Borek/Burek
Cook time: 80 min
Total time: 80 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 12 sheets of Yufka; 100g Unsalted Butter, melted, for brushing; 200ml Milk; 150g Plain Yogurt; 2 Eggs; 50ml Sunflower Oil; 1/2 tsp Fine Salt; 350g Beyaz Peynir, crumbled; 30g Flat-Leaf Parsley, finely chopped; 1/2 tsp Pepper (Black), freshly ground; 1 Egg Yolks; 1 tbsp Sesame Seeds; 1 tsp Nigella Seeds

A golden, flaky borek filled with tangy Turkish white cheese and fresh parsley, brushed with buttery layers and topped with toasted sesame and nigella seeds. Crisp phyllo layers encase a rich, savory filling for a comforting snack or elegant appetizer that's irresistibly shareable. Serve warm for the best combination of crunch and creamy filling.

A golden, flaky borek filled with tangy Turkish white cheese and fresh parsley, brushed with buttery layers and topped with toaste... Show more

Traditional Middle Eastern Recipe

Health Grade

D+ · Occasional

Rating

4.3

Time

1 hr20 min

Price

1,36 €

Calories

508 kcal

vegetarian

low calorie

meal prep

low sugar

Method

Preheat oven

Set the oven to 375° F and position a rack in the middle so it heats evenly while you work.

Chop parsley

Finely chop the Flat-Leaf Parsley until the pieces are small and even; that way they disappear neatly into the filling instead of clumping.

Mix filling

In a bowl, crumble the Beyaz Peynir with the chopped parsley, then season with Pepper (Black). Mix gently so the filling stays a little chunky and easy to spread.

Whisk custard

Whisk the Milk, Plain Yogurt, 2 Eggs, Sunflower Oil, and Fine Salt until smooth and fully combined. Keep going until the yogurt is broken up and the mixture looks pale and silky.

Layer the borek

Brush a deep baking dish and the first 6 Yufka sheets with the melted Unsalted Butter, using it all as you build the layers. Lay those sheets in one by one, drizzling a little of the milk-egg mixture over each sheet before adding the next. Spread the cheese filling over the middle, then top with the remaining 6 yufka sheets, again brushing each layer with butter and a little milk-egg mixture. Fold in any overhanging edges, pour over any remaining milk-egg mixture, and score the top into squares or diamonds with a sharp knife.

Top and bake

Brush the top with the Egg Yolk, then scatter the Sesame Seeds and Nigella Seeds evenly over the surface. Bake in the preheated oven at 375° F for 35–40 minutes until the top is deep golden, crisp at the edges, and the filling is bubbling through the cuts.