Turkish Borek Recipe (Sigara Böreği) – Flaky Cheese & Spiced Meat Pastry
Crispy Turkish Borek with flaky layers, creamy cheese, and spiced ground meat—perfect as an appetizer or side dish.
Servings: 6
Calories: 579kcal
Equipment
- baking pan a 9x13-inch (22x33 cm) rectangular baking dish.
- Brush for brushing melted butter or oil between layers of phyllo
Ingredients
Ingredients for the filling
- 3 tablespoon olive oil
- 500 g ground meat any type you like
- 2 medium onions diced
- 4 garlic cloves grated or cubed
- 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 parmesan grated
Extra
- 1 packet 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.3 tablespoon olive oil, 500 g ground meat, 2 medium onions, 4 garlic cloves, 2 large potatoes, 1 teaspoon garlic powder, 2 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon chilli flakes or powder, 1 teaspoon Baharat spice, 2 teaspoon salt, 1 teaspoon pepper
- After that time, add the crushed tomatoes and simmer for another 10 minutes.350 g crushed tomatoes
- In a separate bowl, whisk together the eggs, milk, plain yogurt, and grated parmesan to make the egg mix.3 eggs, 1 cup milk, 1 cup plain yogurt, 1 cup parmesan
- Layer half of the Phyllo pastry sheets in the greased baking dish, brushing each sheet with melted butter.1 packet Phyllo pastry
- Spread the ground meat mixture evenly over the pastry sheets.
- Layer the remaining Phyllo pastry sheets on top, brushing each sheet with melted butter.50 g 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: Borek can be stored cooked in the refrigerator for 3-4 days or frozen for 2-3 months. Uncooked borek can be refrigerated for up to 24 hours or frozen for 2-3 months.
Tip 1: Generously 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 borek to cool before serving to bring out the taste and ensure a more enjoyable eating experience.
Nutrition
Calories: 579kcal | Carbohydrates: 27g | Protein: 29g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1308mg | Potassium: 967mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1125IU | Vitamin C: 23mg | Calcium: 375mg | Iron: 4mg
