Let’s talk about one of my favorite things in the whole wide world. It rivals chocolate, and that’s saying something. I am, of course, talking about Turkish börek.
Learn how to make Turkish börek at home with this simple recipe!
Now, börek is not only popular in Turkey but also across the Balkans, but here, we’re going to speak specifically about the classic Turkish dish you’ll find all over Turkey itself. If you’re curious about the Croatian version, that is here.
Amazing with a glass of Turkish tea, great with breakfast, or basically any time you’re peckish, this versatile savory Turkish pastry is a major go-to for most Turkish people. And why not? It’s really quite delicious.
Of course, you might struggle to find Turkish yufka or sheets of phyllo wherever you are in the world. But some good news! You can make Turkish borek at home. It might not be quite as amazing as you’ll find in the old-fashioned bakeries around Turkey, but it’s as close as you’re going to get.
Let’s dive in!
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What Is Turkish Börek?
Börek is a delicious and popular Turkish dish found in various cuisines around the world. It is typically made by layering thin sheets of yufka or phyllo dough with a filling, which can vary from savory to sweet.
The dough sheets are usually brushed with melted butter or oil before baking, giving them a crispy and flaky texture.
In Turkish cuisine, börek is commonly made with yufka dough, a thin, unleavened dough similar to phyllo dough. The filling can be feta cheese, spinach, minced meat, or a combination of ingredients. However, you can use phyllo sheets and get the exact same result.
Börek is often served as a snack, appetizer, or even as a main dish. It is versatile and can be enjoyed hot or cold, making it a perfect option for picnics, parties, or casual gatherings.
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Where Does Börek Come From?
Börek is a popular and delicious pastry dish that originated in Turkey, with a rich history dating back to the Ottoman Empire. The word “börek” is derived from the Turkish verb “böreğin,” which means “to wrap.” This aptly describes the method of preparing börek, which typically involves layering thinly rolled yufka dough with various fillings such as cheese, minced meat, spinach, or potatoes.
Börek has its roots in the nomadic Turkish tribes of Central Asia, who had a tradition of preparing and consuming filled pastries. Over time, börek became a staple in Turkish cuisine and spread to other regions influenced by the Ottoman Empire, including the Balkans, Middle East, and North Africa.
Today, börek is enjoyed not only in Turkey but also in many countries with Turkish and Ottoman culinary influences. It is a versatile dish that can be found in various forms and variations, from the classic layered börek to rolled or spiral-shaped versions. Börek is served as a snack, appetizer, or main dish, and it is commonly enjoyed with Turkish tea or ayran, a Turkish yogurt drink.
Whether you’re in Istanbul, Sarajevo, or Tel Aviv, you’re likely to encounter börek in some form. This Turkish dish showcases its enduring popularity and widespread appeal across different cultures. Its delicious taste and flaky texture continue to make it a beloved dish.
Different Types Of Borek Fillings
Now, börek can come in all shapes and sizes; there is no uniform method here. What’s more important is what is inside.
Here are some common types of börek fillings you might come across:
1. Feta Cheese
One of the most popular fillings for börek is a combination of feta cheese, parsley, and sometimes a touch of egg mixture to bind it all together—the salty and creamy cheese pairs perfectly with the flaky pastry.
2. Spinach And Feta Cheese
A healthier option, spinach filling typically consists of sautéed spinach mixed with onions, garlic, and sometimes pine nuts or raisins for added flavor and texture. It provides a fresh and earthy taste to the börek. You may also find Turkish white cheese added to this particular type, making it a delicious combination of spinach and cheese.
3. Meat
A savory and hearty option, meat filling can vary from minced ground beef or lamb seasoned with spices like cumin and paprika to a mixture of minced chicken with onions and herbs. The meat filling adds richness and protein to the börek.
4. Potato
A comforting and satisfying option, potato filling is made by mashing cooked potatoes and mixing them with caramelized onions, garlic, and herbs. It’s a great vegetarian alternative that is creamy and flavorful. You can also add spices to give it a bit of a kick.
5. Mixed Vegetable
For a lighter and more colorful börek, you can opt for a mixed vegetable filling that includes a variety of veggies such as bell peppers, zucchini, carrots, and tomatoes. This filling adds a fresh and crunchy texture to the pastry.
6. Sweet Fillings
While not as traditional, some variations of börek feature sweet fillings like a combination of nuts, sugar, and cinnamon or a sweet cheese filling with a hint of honey or orange zest. You may also see Nutella inside the börek. These sweet versions are perfect for a more unconventional and indulgent treat.
How To Serve/Eat Börek
Börek is a delicious and versatile Turkish pastry that can be enjoyed in many different ways. Here are some tips on how to eat and serve börek:
Serving Suggestions
Börek can be served as a main course, side dish, or even as a snack or appetizer.
It can be served hot or at room temperature.
Börek pairs well with a variety of accompaniments, such as yogurt, fresh herbs, pickles, or a simple salad.
Eating Etiquette
Börek is traditionally eaten with hands, but it can also be enjoyed with a fork and knife.
Be sure to take small, delicate bites to savor the layers of dough and filling thoroughly.
Reheating Tips
If you have leftovers, you can reheat börek in the oven to help maintain its crispness.
Place the börek on a baking sheet and heat in a preheated oven at around 350°F until warmed through.
Presentation Ideas
For a special touch, garnish your börek with a sprinkle of sesame seeds, nigella seeds, or fresh herbs before serving.
You can also plate the börek on a bed of arugula or lettuce for an attractive presentation.
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Savory Turkish Börek Recipe – Börek Recipe
There are two ways you can make Turkish börek – the full-on ‘from the start’ way, or you can cheat a little and buy pre-packed phyllo dough or yufka. I personally always go down the more straightforward route; it’s way easier and tastes just as good.
How To Make Turkish Borek
Ingredients
If you’re making the dough from scratch
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup water
- 1/4 cup olive oil
- Or one pack of phyllo pastry
Potato Filling
- 2 large potatoes, boiled and mashed
- 1/2 onion, finely chopped
- 1/4 cup chopped parsley
- Salt and pepper to taste
- Red chilli flakes if you like heat
Cheese and Parsley Filling
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 cup chopped parsley
Minced Meat and Onion Filling
- 1/2 lb minced meat
- 1/2 onion, finely chopped
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
If you’re making the dough
In a mixing bowl, combine the flour and salt. Gradually add water and olive oil and knead until you have a smooth dough. Cover and let it rest for 30 minutes.
For the potato filling
Mix toshed potatoes, chopped onion, parsley, salt, and pepper in a bowl.
For the cheese and parsley filling
Mix feta cheese, mozzarella cheese (optional), and chopped parsley in a bowl.
For the minced meat and onion filling
Cook minced meat and chopped onion in a skillet until browned. Add cumin, salt, and pepper. Let it cool.
How to make Borek
- Preheat the oven to 350°F (180°C).
- In a small bowl, beat one egg with two tablespoons of olive oil and three tablespoons of water. Combine well.
- Divide the dough into three equal portions. Roll out one portion on a floured surface into a thin circle. If you’re using phyllo, unpack your pastry! If it’s too big, cut the sheet in half, and that way, you’ll get more borek
- Lightly spread some of the egg, oil, and water mixture over your pastry to prevent it from becoming too crunchy
- Place the desired filling on one half of the circle, leaving a small border around the edge. Fold the dough over on each side to seal the edges. Then, roll it into a large sausage shape. Once you have that, coil it around on itself to create a big circle
- Alternatively, you can place the long sausage shapes on your baking sheet and then cut them into strips, a little like sausage rolls
- Place the borek on a baking sheet lined with parchment paper. Brush the top with olive oil or eggwash
- Repeat the process with the remaining dough and fillings
- Bake the borek in the preheated oven for 25-30 minutes or until golden brown
Notes
Feel free to customize the fillings or add different herbs and spices to suit your taste preferences. There are no right or wrong options here!
Final Word On Making Börek
Börek is good any time of the day. In fact, it’s a go-to snack or meal for many people while out and about.
Have fun with different shapes and fillings, whether you’re using feta and spinach, ground beef, or even trying out something sweet. And remember to enjoy your home-cooked börek with a cup of Turkish tea!