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Börek is a beloved Turkish pastry that captures the essence of Turkish comfort food with its flaky layers, rich fillings, and satisfying flavours.
Often served at breakfast, family gatherings, or as an afternoon snack with tea, börek is much more than just a pastry, it’s a cultural icon that brings warmth and a sense of togetherness to the table.
Each bite of börek offers a unique blend of textures and flavours, showcasing the versatility and tradition of Turkish cuisine.
What Is Börek?
Börek is a traditional Turkish savory pastry made from yufka, a thin, pliable dough similar to phyllo. It’s typically layered or rolled with a variety of fillings, such as cheese, spinach, or minced meat, before being baked or pan fried to golden, flaky perfection.
Börek comes in different shapes; squares, rolls, spirals, or even large trays cut into portions. Its versatility and adaptability make it a staple in Turkish cuisine, enjoyed in homes, bakeries, and street stalls across the country.
Whether served as a light breakfast, a comforting side dish, or a hearty main course, börek is cherished for its combination of crisp pastry and rich, flavourful fillings. It’s often paired with tea, a staple of Turkish culture, creating a comforting experience that’s both savoury and satisfying.
Ingredients and Taste
The ingredients of börek vary depending on the filling, but the core elements are simple: yufka dough, butter or oil, and the chosen filling. The dough is key to börek’s unique texture, forming thin, crisp layers that encase the filling.
For the filling, cheese and herbs are a popular choice, with feta or Turkish beyaz peynir (white cheese) providing a salty, tangy contrast to the mild dough. Fresh herbs, such as parsley or dill, add a burst of freshness that complements the cheese.
Other common fillings include seasoned ground meat, usually lamb or beef, mixed with onions and spices for a heartier version, or spinach and feta for a lighter, vegetarian option. Each variation offers a distinct experience, with flavours ranging from creamy and tangy to savoury and spiced.
When baked, börek develops a golden, flaky crust, while the inside remains soft and moist, infused with the richness of the filling. It’s a dish that balances textures and flavours beautifully, inviting you to savour each bite.
A Taste of History
The origins of börek trace back to the Ottoman Empire, where it became a prized pastry in palace kitchens and beyond. Influenced by Central Asian and Middle Eastern culinary traditions, börek evolved into a versatile dish with many regional variations across Turkey and throughout the former Ottoman territories.
The thin yufka dough used in börek was developed by skilled bakers, who stretched it to almost transparent thinness, a technique still admired and practiced today.
Börek’s cultural significance runs deep; it has long been a food associated with gatherings, celebrations, and hospitality. It’s a dish that has brought people together for centuries, a shared experience that transcends generations.
Making börek is often a family affair, with recipes and techniques passed down from grandparents to children, keeping the tradition alive. From the bustling streets of Istanbul to the cosy kitchens in Turkish villages, börek remains a cherished symbol of Turkish heritage and the joys of sharing good food.
Turkish Börek (Savory Pastry) Recipe
Serves: 4 people
Ingredients:
For the Filling:
- 200g feta cheese, crumbled
- 1/2 cup fresh parsley, finely chopped
- Salt and black pepper to taste
- Optional: Spinach, ground beef, or other fillings of your choice
For the Pastry:
- 8 sheets of yufka (Turkish phyllo dough) or phyllo dough
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
For Garnish:
- 1 tbsp sesame seeds or nigella seeds
Directions
Preheat your oven to 180°C (350°F). Prepare a large baking sheet by greasing it lightly or lining it with parchment paper for easier clean up. This will prevent the börek from sticking and ensure an even bake.
In a medium bowl, combine the crumbled feta cheese and finely chopped parsley. Season with a pinch of black pepper. If the feta is not too salty, add a pinch of salt, but be cautious as feta can be quite salty. Mix well until the filling is evenly combined.
In a separate bowl, whisk together the melted butter, milk, and egg. This mixture will act as a coating for the yufka sheets, helping to keep them moist and impart a golden finish during baking.
Lay one sheet of yufka on a clean work surface. Lightly brush the top with the butter-milk mixture. Place another sheet of yufka on top and brush again. Repeat this process with two more layers, so you have four layers brushed and stacked.
Spread half of the feta and parsley filling evenly across the surface of the layered yufka. Roll the sheets gently but firmly into a log shape, ensuring the filling remains in place. Place this roll seam-side down on the prepared baking sheet.
Repeat steps 4 and 5 with the remaining yufka sheets and filling to make a second roll. Arrange both rolls on the baking sheet, ensuring there’s a small gap between them.
Brush the tops of the rolls generously with the remaining butter-milk mixture. Sprinkle sesame or nigella seeds on top for an added crunch and traditional Turkish flavour. The seeds also give a lovely appearance once baked.
Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and crisp. Remove from the oven and let cool for a few minutes. Slice into portions and serve warm. Börek pairs wonderfully with a side of fresh salad or a cup of Turkish tea for an authentic experience.
