Borek Recipe In 15 Minutes

Tap an ingredient or step to check it off.

1. 1Step 1: In a medium size bowl crack an egg. Add milk, vegetable oil and a pinch of salt. Mix everything well.
2. 2Step 2: In a medium size bowl crumble white cheese or feta cheese. If using mozzarella, grate and add it to the mixture along with chopped parsley and mix well.
3. 3Step 3: If using ready phyllo or yufka sheets: For 300-350gr you will probably be using 3 yufka sheets. In a nonstick or cast iron pan about 22-24cm in diameter, place one covering the bottom and the sides of the pan and hang the rest from the sides.
4. 4Step 4: Place the second one wrinkling so it can fit to the pan. This way it will create air pockets while keeping the sauce we are going to pour. Drizzle almost the half of the sauce over the yufka to dampen.
5. 5Step 5: Add the filling evenly over the wet yufka sheet. Add the third sheet wrinkling and covering the cheese filling. Drizzle from the sauce and cover the hanging yufka pieces over and lightly wet between the overlapping sheet.
6. 6Step 6: Don't use the sauce on top of the borek since it can stick while cooking. Pour the leftover sauce inside if you have.
7. 7Step 7: If you make it with homemade yufka sheets or frozen thick phyllo sheets: Cover the bottom and the sides with 3 small sheets hanging from the sides and begin to build inside. With the same method make the first layer of your borek placing sheets wrinkled. You may use 3-4 sheets or more to build one layer. Drizzle half of the sauce and place the filling and continue to the same steps above.
8. 8Step 8: After assembling the borek, bake in low medium heat, closing lid until bottom is golden brown. You can check after delicious smells coming from your borek.
9. 9Step 9: Using a flat lid or plate that can fit inside your pan flip the borek and cook the other side. It should take at least about 15 minutes to cook, so inside can fully set.
10. 10Step 10: Let the borek rest preferably on a wire cooling rack or cutting board for 10 minutes. Cut into squares traditionally or into wedges if you prefer. And serve warm with a glass of Turkish tea.