Tuesday, August 14, 2012


1 package Turkish phyllo, handmade flour dough leaves.
Turkish name is Yufka. There are three circle sheets of pastry leaves in the package.

I use SERA brand Yufka. There is also a long package pastry leaves. Weight is the same in both types. Long type has five sheets of pastry leaves but circles are smaller in diameter. Yufka can be found at frozen section of Mediterranean, Middle Eastern, or Turkish grocery stores. Yufka can be purchased online too.

For Sauce:
3 eggs, lightly beaten
2 cups milk (I prefer to use low fat)
1/3 cup olive oil l+ 1 Tbsp to grease the pan

For Filling:
1 cup Feta Cheese 
1 cup Shredded Mexican Blend Cheese: Sharp Cheddar, the mild taste of Colby, and the slightly tart flavor of Monterrey Jack
4 oz fresh mozzarella (4-5 slices, chopped)
½ bunch parsley (about 1 cup chopped parsley)


·         Place feta cheese, Mexican blend cheese, Mozzarella cheese and chopped parsley in a medium size mixing bowl and mix well.

·         Whisk the eggs in medium bowl, add milk and oil and mix well, set aside.

·         Grease a large non stick pan 12 inch (30 cm) frying pan with 1 tbsp olive oil. Take one sheet of the yufka and place over the pan; leave the sides hanging over the side of the pan.

·         Spread about ½ cup sauce over yufka evenly. Cut the second sheet of yufka in a half. Place the half on top of the first layer and sprinkle more sauce. Spread the filling all over evenly. Repeat with the other half. 

·         Fold the sides of the first sheet of the yufka over the layers of yufka. Pour some more sauce at the top. Put the pan on the stove over medium–low heat until pan heated (2 minutes).  Lower the heat to very low. Cover and cook on the stove over very low heat for about 20-25 minutes or until bottom part of the pastry is golden brown.

·         Cover the pan with a plate turn it upside down and then slide the börek to pan to cover and cook the other side 15-20 minutes.

·         Open the lid cook another couple more minutes or until bottom of the pastry is golden brown.

·         Let it cool and cut with a pizza slicer. Serve as an appetizer or main course while it's still warm.

NOTE: If you want to bake in the oven preheat the oven to 370- 375 F and bake 40-45 minutes or top part is golden brown. You can bake in frying pan in oven if your pan is safe to use in oven. You can use 13X8 inch lasagna pan or 13 inch round pan too.  Only difference will be the final shape of your pastry. Taste will be the same.

1 comment:

  1. Thank you for posting the recipe. It was easy to follow and my house smells great already. I changed the cheeses a little but I know I kept it close to the original. I used sheep feta plus fresh mozzarella and instead of parsley I used fresh dill, because that’s what I had. I grew up eating all types of borek because my mom was amazing at making them. They were stuffed with all kinds of things depending on what was in the house at the time. Potatoes, savory cheese, sweet cheeses, meat, sour cherry, apples and even grated pumpkin. I hope I can come close to what my mom made. Thanks again.