Recipe: Turkish borek with cheese step by step with pictures | Handy.Recipes

Turkish borek with cheese

Cooked turkey borek with cheese

Time to cook: 180 minutes

Total Servings: 16

Nutritional Value

Oh, how I love Turkish food... Every time you find something new, unexplored and very delicious! There wasn't a single time that I didn't make a pass at a Turkish lady for this recipe. к. I tried it once and it made me want to bake it on my own. There is no standard recipe, but by trying different variants of borek, I still found the most successful for me, which was shared by my colleague from Turkey. Of course, there are some similar variations, but after reviewing all 58 recipes for baked goods with phyllo, I could not find an identical one, so I offer you the recipe from, as they say, the original source - the Turkish lady, who cooks borek almost every day.

Author of the recipe

Ingredients for Turkish borek with cheese:

  • Dough phyllo - 400 g
  • Vegetable oil - 250 g
  • Milk - 250 ml
  • Chicken egg - 3 pcs
  • Sparkling water - 250 ml
  • Feta - 250 g
  • Cottage cheese - 150 g
  • Dill - 1 bunch.
  • Salt - 0.5 teaspoon

How to cook turkey borek with cheese step by step with photos

Here are the ingredients we need! The Turkish name for the phyllo is "Yufka", which can be a bit closer to home. If you're not familiar with this dough - the site has a way to make it at home.

Grind feta cheese and cottage cheese to a medium crumb. Add finely chopped dill - I have frozen. There are many variants of cheese topping - feta, bryndza, just wet cheese (I do not know the name). Here the stuffing is chosen according to taste, but the salty flavor should be present - more or less, pick up to your preference. There are also options with greens - you can not add - I love cottage cheese and dill.

Cover a 25*30 tray with baking paper. Spread out one layer of dough on the paper. My dough was in the form of circles, so I put the layer of dough in one smooth piece, the edges were hanging down, but you can rip them off - it does not matter.

Mix eggs, milk, vegetable oil and salt with a whisk. Add a little sparkling water and stir to combine. The sauce is ready.

Pour the filling on the first layer of dough - about one soup scoop. The sauce will not spread evenly, it's okay.

On top of the filling spread the cheese filling randomly. I have four layers of stuffing, so visually you can divide the stuffing into four parts.

Cover the filling with layers of dough. The dough is thin, very tearable, no need to try to give the right rectangle - you can and should just cover the filling with pieces of dough.

Repeat the procedure as many times as there is enough filling - dough, filling, filling, etc. д. The top layer should be of dough. I just put the dangling edges on the cheese, and supplemented the missing space with a small layer of dough. Fill the pie with the remaining filling. If you find that the filling is not enough, you can mix the milk, butter and gas in equal parts (for example 20-30 ml). water and top up. Let the cake soak for 2 hours. That's what I was told in the original - I couldn't stand it, I only waited for 1 hour. Preheat the oven to 200 degrees and bake the pie until golden brown, 30 to 40 minutes.

And here it is!!! The pie will swell in the oven, the top will become hard. To double-check, I poked the pie with a wooden splinter to release steam - this step was not mentioned, but it's not superfluous either. When the cake will stand a few minutes out of the oven - it will sink and become soft.

Now you can slice it... It's delicious both warm and cold. I like it warm!

Some people may think that the cake is a bit greasy, but that's the peculiarity of Turkish cuisine - delicious and calorie-dense! Tender, melt-in-your-mouth dough, juicy filling - the result just blew me away! This is what I've been looking for!

My treat from the bottom of my heart!!!


Nutritional Value:

Whole Dish:
4510.1 Calories
112.5 g
343.3 g
236 g
Per Serving:
281.9 Calories
7 g
21.5 g
14.8 g
254.8 Calories
6.4 g
19.4 g
13.3 g

Chicken Egg, Salt, Dill, Milk, Cheese, Baking, Vegetable Butter, Cakes, Feta, Pastry, Sparkling Water

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