Turkish borek recipe

Let’s make a famous Turkish borek recipe in a pan on the stovetop in 15 minutes! Make your tea ready and enjoy 😊

I am going to show you how you can make Turkish borek with ready yufka sheets or phyllo sheets or even make your own in an easy method. We are going to use only a rolling pin, and will cook on stove-top 5-10 of them together!

Ingredients For Turkish Borek Recipe:

  • About 300-350 gr. thick phyllo sheets, yufka sheets. (I showed you how you can make your own in the previous episode on my YT channel: https://youtu.be/G1SnO65rS48 ) Recipe follows in the article.
  • 1 egg 1/3 cup milk
  • 1/3 cup vegetable oil
  • pinch of salt
  • For the filling:
  • About 200gr. Turkish white cheese or feta cheese (You can mix it with some shredded mozzarella as well)
  • about tbsp chopped parsley
  • vegetable oil or butter to cook
  • 22-24cm nonstick pan

You can double the amounts and make börek in a bigger pan about 32cm in diameter. Or triple the amounts and make it in an oven tray and bake it in the oven. Here is the one I made in a bigger pan using ready yufka sheets: https://youtu.be/jym9yvHVqMc

Prepare The Sauce And The Filling:

Preparing borek sauce
  • To make the borek sauce: In a medium size bowl crack an egg. Add milk, vegetable oil and a pinch of salt. Mix everrything well.
  • To make the filling: In a medium size bowl cruble white cheese or feta cheese. If you are using mozarella grate and add it to the mixture along with chopped parsley and mix well.
Two type of cheese for borek filling

Assembling The Borek:

If you are using ready phyllo or yufka sheets:

  • The ready yufka / phyllo sheets are bigger in size. So for 300-350gr you will probably be using 3 yufka sheets. In a nonstick or cast iron about 22-24cm in diameter pan, place one covering the bottom and the sides of the pan and hang the rest from the sides. After we fill inside the borek we will close on top to cover it.
  • Place the second one wrinkling so it can fit to the pan. This way it will create air pockets while keeping the sauce we are going to pour. Drizzle almost the half of the sauce over the yufka to dampen.
  • Add the filling evenly over the wet yufka sheet. Add the third sheet wrinkling and covering the cheese filling. Drizzle from the sauce and cover the hanging yufka pieces over and lightly wet between the overlapping sheet.

    Don’t use the sauce on top of the borek since it can stick while cooking. Pour the leftover sauce inside if you have and (watch the video:)

If you make it with homemade yufka sheets or frozen thick (#11?) phyllo sheets

  • Cover the bottom and the sides with 3 small sheets hanging form the sides and begin to build inside. With the same method make the first layer of your borek placing sheets wrinkled. You may use 3-4 sheets or more to build one layer. Drizzle half of the sauce and place the filling and continue to the same steps above.
Asembling Borek in a pan

Baking The Borek

After assembling the borek, bake in low medium heat, closing lid until bottom is golden brown. You can check after delicious smells coming from your borek 🙂 Using a flat lid or plate that can fit inside your pan flip the borek and cook the other side. IT should take at least about 15 minutes to cook, so inside can fully set.

Turning the borek with a plate
Serving Turkish Borek

Let the borek rest preferably on a wire cooling rock or cutting board for 10 minutes. Cut into squares traditionally or into wedges if you prefer. And serve warm with a glass of Turkish tea 😊

Making Your Own “Yufka” Precooked Phyllo Sheets

You can use these sheets in many recipes from Turkish cuisine like borek or use as a wrap, or tortilla. I explained all details in the episode. You can watch from the video down below👇🏻


  • 1 cup lukewarm water (or use 1/3 cup milk + 2/3 cup water) I used cheese water in order to not waste. It is totally optional. I am experimenting to make cheese and will share it with you soon
  • 1 tsp each dry yeast (optional), vegetable oil and salt
  • about 3 cups all-purpose flour

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *