Turkish Borek With White Cheese

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

Instructions

1. 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.
2. Drizzle about 2 tbsp olive oil in a non-stick preferably 28cm diameter pan and place one yufka sheet hanging from the sides.
3. 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.
   
4. 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 an even layer.
5. 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.
6. 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.
7. Close the lid and cook in medium heat for 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.
8. 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.
9. 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.

Watch how I prepared the table and get the recipe for Kisir Salad

For more Turkish Cuisine recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/channel/UCwVIj-OqEjXNqKpItChRrMQ?sub_confirmation=1

Print

Turkish Borek With White Cheese

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 those who want 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 or cold. If you prefer it hot (as I do:) simply reheat it in a pan on low medium heat on both sides with the lid closed

Course Appetizer, Breakfast, Snack

Cuisine Middle east, Turkish

Keyword borek, börek recipe, how to make borek, turkish borek, yufka borek recipe

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Equipment

• 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

Ingredients

For 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

Instructions

• 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.
  

Video

Notes