This delectable and cheesy Turkish Borek recipe brings the essence of Istanbul to your kitchen.
Whether you’re enjoying it as a delightful snack, a crowd-pleasing appetizer, or even a main course, this Borek will undoubtedly satisfy your cravings and transport you to the magical world of Turkish cuisine.
I fell in love with this dish a few years ago when visiting Türkiye.
My husband, who happens to be my favorite Turkish delight, was born and raised in the captivating city of Istanbul.
His beautiful mother made a delicious Borek during our visit that left me craving for more.
We often reminisce about the flavors and aromas that filled the air during our visit to bustling Istanbul.
Borek is very easy to make and incredibly versatile!
There are so many delicious variations to this dish, making the possibilities endless! Meats, potatoes, spinach, cheese are each delectable types of Borek. For this Turkish Borek recipe, I chose to make a potato and cheese Borek and it did not disappoint!
You only need a few ingredients to make this savory dish!
- 4 sheets of phyllo pastry
- 3 medium potatoes, peeled, boiled and mashed
- 1 cup grated cheese (feta or mozzarella work well)
- 1 small onion, finely chopped
- 4 tablespoons olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1 egg yolk
Not only can this Turkish Borek recipe be made with different filling, it can also be made in to different shapes.
I went with a beautiful swirl shape this time. and here is hot I did it:
- Lay out one sheet of phyllo pastry and lightly brush with olive oil. For more pastry in each bite, you can use two sheets.
- Spread a thin layer of filling over half of the lightly oiled phyllo sheet.
- Start rolling up your sheet to make a long bar shape and then twist in to a swirl.
- Repeat the to continue the swirl until your pie dish no longer has room in it (4 rolled sheets with filling). You can also use a cookie sheet and make smaller individual portion sized swirls (1 rolled sheet with filling each).
- Brush the top of your swirl with egg yolk and bake until golden brown. (around 30 minutes)
- Cut your Borek as you would a pizza or a pie and serve warm, as a side dish, an appetizer or the main course!
Borek represents the rich tapestry of Turkish history and culture.
The dish is believed to have been influenced by various cultures that have passed through or ruled over the land of Turkey.
The Ottoman Empire, which ruled over a vast area encompassing Istanbul, played a significant role in shaping Turkish cuisine, including Borek.
Today, Borek holds a cherished spot in Turkish households and is often enjoyed during special occasions and gatherings.
It brings people together, just like the warm hospitality and sense of community that is deeply ingrained in Turkish culture.
Also try this fresh and light Turkish Potato Salad at your next gathering!
And there you have it—a delectable and cheesy Turkish Borek recipe that brings the essence of Istanbul to your kitchen.
Whether you’re enjoying it as a delightful snack, a crowd-pleasing appetizer, or even a main course, this borek will undoubtedly satisfy your cravings and transport you to the magical world of Turkish cuisine.
Turkish Borek Recipe
Equipment
- 1 pie pan
Ingredients
- 3 medium sized potatoes peeled and cubed
- 4 phyllo sheets
- 4 tbsp olive oil
- 1 small diced onion
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1 egg yolk
Instructions
- Bring a large pot of water to a boil and add in your cubed potatoes. Cook until potatoes are soft and a fork can easily cut through.
- While the potatoes are cooking, sauté the onions a pan with a bit of olive oil until translucent.
- Drain potatoes and let stand for 5 minutes while the excess moisture evaporates from the potatoes, then mash.
- Mix together the potatoes, onions, cheese, paprika, garlic powder, onions powder and salt.
- Preheat the oven to 375 degrees. Lay out one sheet of phyllo pastry and lightly brush with olive oil. For more pastry in each bite, you can use two sheets.
- Spread a thin layer of filling over half of the lightly oiled phyllo sheet. Start rolling up your sheet to make a long bar shape and then twist in to a swirl.
- Repeat the to continue the swirl until your pie dish no longer has room in it (4 rolled sheets with filling). You can also use a cookie sheet and make smaller individual portion sized swirls (1 rolled sheet with filling each).
- Brush the top of your swirl with egg yolk and bake until golden brown. (around 30 minutes)
- Cut your Borek as you would a pizza or a pie and serve warm, as a side dish, an appetizer or the main course!
[…] you love Greek Spanakopita, you have to try my Turkish Potato and Cheese Borek recipe that is also made with Phyllo […]