So excited to share this crunchy layered, buttery, feta cheese filled borek recipe from scratch! Don’t worry there is an easy way to make all these thin phyllo dough layers together.
This borek recipe is called “baklava borek” because of the look, taste, and similar method of making it. We will use starch to make the layers and in a short time, it will be ready to put in the oven.
Filling Options For Borek Recipe:
You can make any filling with the borek such as cooked onion and ground beef filling seasoned with salt and black pepper. Or again stir-fried onion and mashed potatoes seasoned with red pepper flake and salt (i might do another video for the fillings) or even spinach filling would be lovely and traditional also to go with this borek recipe…
Ingredients For Turkish Borek With Cheese:
For the dough
1/2 cup each lukewarm water, milk, and vegetable oil (olive or sunflower or any kind)
1 large egg about
4+1/2 cups all-purpose flour (first put 3+1/2 cup) and use more to make a soft unsticky playable dough
1 tsp salt
1 tsp baking powder
about 200gr. wheat or corn starch
For pouring over the borek dough: 150gr. butter or mix of 1/3 of it with vegetable or olive oil
For the feta cheese filling:
about 250gr. feta cheese or mixed with some mozzarella or kashar or any kind of melting cheese
1/3 bunch of finely chopped parsley
In a mixing bowl add egg, lukewarm water, milk and vegetable oil, about 4 cups flour, salt, baking powder and begin to mix. Continue to knead to form a soft playable, unsticky dough adding more flour if needed.
Take out the dough into a starch sprinkled board and cut it in half. Cut each half into 5 pieces and shape them into a ball. After this point use only starch to shape.
Roll out each piece with a rolling pin in a salad plate sifting plentiful of starch over each layer. You will end up with two batches with 5 layers. Make sure you add enough starch between the layers because it will create a thin layer later.
Beginning from the first batch roll out the 5 layers together with a rolling pin again as much as you can. It should be bigger than the pan you are going to use. Your pan can be round or rectangular, it doesn’t matter. You can cut the dough to fit inside the pan and use the sides to fill the borek. (See the video for more details.)
After you cut a shape place it in a pan and place the sides over it separating some of the layers if possible and add the cheese filling over the dough. I used feta cheese and chopped parsley mixture. But you can also use a mix of different cheeses or make a spinach filling or minced meat filling with onions and simple seasonings.
You can roll out the second batch and repeat the steps but this time keeping the fitting shape for the top layer. Cut the borek in squares. Melt the butter and olive oil and pour over the borek.
Bake the borek in a preheated 180C degree oven for about 40 minutes until golden color on top and bottom. Serve warm after 101-5 minutes out from the oven. Keep the leftover borek in an airtight container and reheat both sides in a pan, lid closed to regain its crunchiness again, and enjoy with a Turkish tea:)
Turkish borek with cheese is very traditional, one of the savory tea time treats in Turkey. You can make it easily with yufka or phyllo sheets.
I am going to make the borek simply in a pan using fewer ingredients. It is perfect for who wants to cook in less amount in a short time. Baking borek in a pan makes a better result with a more crunchy crust. It is normal to get softer after it cools down. You can eat it warm of cold. If you prefer it hot (as I do:) simply reheat it in a pan on low medium heat both sides with the lid closed
Ingredients For Turkish Yufka Borek
2 eggs 3 Turkish yufka sheets (about 400gr.) or thick phyllo sheets in similar amount or depend of the size of your pan
1/2 cup (125ml) whole milk
1/3 cup + 2-3 tbsp olive oil
pinch of salt
for the filling:
250 gr. white cheese (I used half aged more fatty ones, half regular white cheese), crumbled 50gr. kashar or mozzarella cheese, grated
chopped handful of parsley
more olive oil to drizzle the pan and brush the top of the borek
28cm in diameter nonstick pan with a lid or flat plate that can fit into the pan for easy flipping.
Bigger pan lid to cover the pan
Begin to prepare the sauce by mixing eggs, olive oil, salt, and milk in a medium-size bowl and use another bowl to mix crumbled cheeses and chopped parsley.
Drizzle about 2 tbsp olive oil in a non-stick preferably 28cm diameter pan and place one yufka sheet hanging from the sides.
Now drizzle some of the prepared sauce over it and place the second yufka sheets over it, wrinkling the sheet and fit it to the pan evenly. The wrinkles will hold the sauce and create air pockets resulting in more springy borek.
Drizzle the sauce over the yufka plentifully. Notice that you will have to use half of the sauce for the bottom and half of it for the top layers approximately. Pour the cheese mixture over and spread it in even layer.
Place the third yufka sheet repeating as you did the second one and pour the sauce leaving some (about 3 tbsp) for the ones that are hanging from the sides. Now begin to fold the hanging part of the sheets on top of the filling creating a pocket.
Drizzle remaining sauce between the sheets, but not to the top of the borek. Doing so burns the sauce when cooking directly with the heat in the pan. We will brush the top only with oil.
Close the lid and cook in a medium heat about 10 minutes checking frequently. After you see a nice golden color on the bottom of the pan, brush the top of the borek with olive oil or butter.
To flip it easily, place a flat lid or plate that can fit inside the pan. After that, cook the other side of the borek until you have a golden color for about 10 minutes.
You can turn it over again to have a thicker, more crunchy crust or just slide it to your serving plate after resting in about 10-15 minutes.