Turkish
Borek
“Flaky layered pastry filled with cheese, spinach, or meat, made from yufka or phyllo dough, baked or fried.”
Flour
Feta Cheese
Spinach
Egg
Butter
OnionMedium1 hour
Where it comes from
Borek has its origins in the Byzantine Empire and has evolved into a beloved dish throughout Turkey and the Balkans. This flaky pastry represents the richness of Turkish culinary heritage and is often filled with various ingredients, showcasing regional preferences. A surprising aspect is the versatility of borek, which can be baked or fried, depending on tradition.
On the Palate
What goes into it
How it's made
- 1
Prepare yufka or phyllo dough, layering it for extra flakiness.
- 2
Fill the layers with a mixture of cheese, spinach, or ground meat, seasoning it well.
- 3
Roll and shape the filled dough before baking until golden brown and flaky.
