Turkish Borek
Burek is a popular savory pastry from the Balkans, Middle East, and Central Asia, known for its thin, flaky dough (similar to filo) and versatile fillings like meat, cheese, spinach, or potatoes. This easy-to-make dish is perfect for breakfast, lunch, dinner, or even as a quick snack—a family favorite that’s enjoyed any time of the day!
Servings: 6
Calories: 613kcal
Equipment
- baking pan a 9x13-inch (22x33 cm) rectangular baking dish.
- Brush for brushing melted butter or oil between layers of phyllo
- Mixing bowl
- Oven
Ingredients
Ingredients for the filling
- 3 tablespoon olive oil
- 500 g mince meat any type you like
- 2 medium onions chopped
- 4 garlic cloves grated or chopped
- 2 large potatoes peeled and grated
- 350 g crushed tomatoes
- 1 teaspoon garlic powder
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chilli flakes or powder
- 1 teaspoon Baharat spice
- 2 teaspoon salt adjust to taste
- 1 teaspoon pepper
For the egg mix
- 3 eggs
- 1 cup milk
- 1 cup plain yogurt
- 1 cup 1 cup grated parmesan
Extra
- 1 packet of Phyllo pastry
- 50 g melted butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large pan, add all ingredients for the filling, except for the crushed tomatoes. Let it simmer for about 10 minutes, stirring occasionally.
- After that time, add the crushed tomatoes and simmer for another 10 minutes.
- In a separate bowl, whisk together the eggs, milk, plain yogurt, and grated parmesan to make the egg mix.
- Layer half of the Phyllo pastry sheets in the greased baking dish, brushing each sheet with melted butter.
- Spread the mince meat mixture evenly over the pastry sheets.
- Layer the remaining Phyllo pastry sheets on top, brushing each sheet with melted butter.
- Pour the egg mix over the top layer.
- Bake in the preheated oven for about 40-45 minutes or until the burek is golden and crispy.
- Let it cool for a few minutes, then slice and serve this delicious burek as a tasty and satisfying meal! Enjoy!
Video
Notes
Step-by-Step Guide: You’ll find a helpful step-by-step guide to making this recipe on my blog.
Substitutions & Twists: I’ve listed some great substitutions and variations in the post above so that you can customise the dish to your liking.
Storage: Börek can be stored cooked in the refrigerator for 3-4 days or frozen for 2-3 months. Uncooked börek can be refrigerated for up to 24 hours or frozen for 2-3 months.
Tip 1: Thoroughly soak phyllo pastry: Brush each layer of phyllo pastry with melted butter or oil to ensure a crispy and flavorful result.
Tip 2: Generously top with cheese: Sprinkle a generous amount of grated cheese over the final layer of phyllo pastry for a golden, cheesy crust.
Tip 3: Allow the börek to cool before serving to enhance its flavors and ensure a more enjoyable eating experience.
Nutrition
Calories: 613kcal | Carbohydrates: 109g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 1612mg | Potassium: 607mg | Fiber: 7g | Sugar: 61g | Vitamin A: 769IU | Vitamin C: 23mg | Calcium: 56mg | Iron: 3mg
