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Middle Eastern

Börek

A coiled Turkish cheese börek: thin sheets of yufka brushed with an egg, milk and olive oil batter, rolled around salty white cheese and parsley, then baked until the pastry is crisp and deep golden. Ottoman kitchen classic, eaten warm for breakfast or with tea.

SnacksLunch & dinner25g+ protein
50 min20 prep · 30 cookMedium973 kcalper serving
Börek

Method

  1. Heat the oven to 190°C and line a small baking tray or a 16 cm round tin with baking paper. Take the 3 filo sheets out of the packet, unfold them and keep them under a damp tea towel so they do not dry and crack while you work.
  2. Make the börek batter: whisk 1 egg with 60 ml of milk and 1 tbsp of olive oil in a bowl until completely smooth and slightly frothy. Set a tablespoon of this mixture aside in a cup for the glaze — it is what gives the top its shine.
  3. Crumble 80 g of white cheese into a second bowl and mash it coarsely with a fork, leaving some lumps. Fork through 1 tbsp of chopped parsley and 1 pinch of black pepper. Do not salt: the cheese carries enough.

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Per serving

973kcal
39gprotein
74gcarbs
57gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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