Embark on a culinary journey through layers of flaky dough and savory fillings with these 10 delicious burek recipes. From the classic meat burek to the cheesy sirnica burek and the vibrant spinach burek, this collection explores the diverse and flavorful world of this beloved Balkan pastry. Whether you’re a seasoned burek enthusiast or a curious newcomer, prepare to be captivated by the rich traditions and irresistible tastes of these burek recipes. Discover the secrets to achieving perfectly crispy layers and explore the endless possibilities of fillings, unlocking a world of culinary delight with each bite of burek.
Crispy Turkish Cheese Cigar Borek (Sigara Borek)
This recipe provides a simple guide to making delicious and crispy Turkish Cheese Cigar Borek, also known as Sigara Borek. With just a few ingredients, you can create these savory pastries perfect for any occasion.
Ingredients
- 400 grams Yufka or spring roll wrappers (available at Turkish or Mediterranean grocery stores)
- 2 cups crumbled feta cheese
- 1/2 cup milk
- All bagel seasoning (optional)
Instructions
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Prepare the Filling and Rolls: Preheat your oven to 400°F (200°C). Crumble the feta cheese. Place 1-2 tablespoons of feta cheese onto each yufka/spring roll wrapper. Tightly roll the wrapper around the cheese to form a cigar shape.
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Bake the Borek: Lightly grease a baking tray. Dip each rolled borek into the milk and arrange it on the prepared tray. Sprinkle with all bagel seasoning (or sesame seeds/black seeds if desired). Bake for 15 minutes. Flip the borek and bake for another 5 minutes, until golden brown and crispy.
Serve your freshly baked Turkish Cheese Cigar Borek warm and enjoy!
Mom’s Easy Swirled Potato Borek
This recipe guides you through creating a delicious and visually appealing swirled potato borek, a savory pastry dish. With simple ingredients and easy-to-follow instructions, you’ll be enjoying this comforting treat in no time.
Ingredients
For the Dough:
- 3 sheets yufka (phyllo pastry)
For Brushing the Dough:
- 50 ml milk
- 20 ml olive oil
For the Filling:
- 5 medium potatoes
- 1 tsp ground black pepper
- 1 tsp hot pepper flakes (or less, to taste)
- 1/2 tsp turmeric powder
- 1 tsp salt
- Olive oil (for sautéing)
For the Topping:
- 25 grams butter
- 1 whole egg
- 2 tsp sesame seeds
- 2 tsp black sesame seeds
Instructions
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Prepare the Filling: Peel and grate the potatoes. Squeeze out any excess water. In a pan, sauté the grated potatoes with a little olive oil, black pepper, hot pepper flakes, turmeric, and salt. Set aside to cool.
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Shape the Yufka: Spread the yufka sheets on a large work surface. Cut each sheet in half to create semi-circles (D-shapes).
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Assemble the Rolls: Brush each yufka semi-circle with a mixture of milk and olive oil. Spread a portion of the cooled potato filling onto each half. Roll up each semi-circle tightly to create 6 individual rolls.
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Create the Swirl: Place one roll in the center of a greased baking pan. Coil the remaining rolls around the central roll, creating a swirl pattern.
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Prepare the Topping: Melt the butter. In a separate bowl, beat the egg.
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Brush and Bake: Brush the swirled borek with the melted butter, followed by the beaten egg. Sprinkle with sesame seeds and black sesame seeds.
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Bake: Bake in a preheated oven at 200°C (390°F) for 25-30 minutes, or until golden brown and cooked through.
Easy Spinach and White Cheese Borek
This recipe provides a simple and delicious way to make Spinach and White Cheese Borek. With just a few key ingredients and easy-to-follow steps, you can create a savory and satisfying dish.
Ingredients
- 4 sheets phyllo pastry
- 200g white cheese
- 1 cup frozen spinach (thawed and squeezed well)
- Black pepper to taste
- Olive oil
Egg Wash:
- ½ cup milk
- 1 egg
Instructions
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Prepare the Filling: In a bowl, combine the thawed and squeezed spinach, crumbled white cheese, and black pepper.
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Prepare the Pan: Lightly grease a pan with olive oil.
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Make the Egg Wash: In a separate bowl, whisk together the milk and egg until well combined. Set aside.
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Layer the Phyllo: Place the phyllo sheets in the prepared pan, allowing the edges to overhang. Brush the top layer with the egg wash.
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Add the Filling: Spread the spinach and cheese mixture evenly over the phyllo.
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Fold and Seal: Fold the overhanging phyllo over the filling to enclose it completely. Brush the top with the remaining egg wash.
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Cook the Borek: Cook over medium heat on the stovetop, flipping once, until both sides are golden brown and the filling is heated through.
Savory Spinach and Cheese Borek
This recipe guides you through making a delicious and flaky Borek filled with spinach, feta, and mozzarella cheese. It’s a perfect dish for any occasion!
Ingredients
For the Liquid Mixture:
- 1 cup milk
- 3 eggs
- 3/4 cup oil
- Water (if needed, to dilute)
For the Filling:
- Spinach
- Feta cheese
- Mozzarella cheese
- Salt and pepper (to taste)
Other:
- Phyllo dough
Instructions
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Prepare the Spinach: Chop the spinach.
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Prepare the Cheese: Chop the feta and mozzarella cheese.
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Combine Filling Ingredients: Combine the chopped spinach, feta, and mozzarella cheese in a bowl. Season with salt and pepper to taste.
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Make the Liquid Mixture: Whisk together the milk, eggs, and oil. Add a little water if the mixture seems too thick.
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Prepare the Phyllo Dough: Unroll the phyllo dough and cover it with a slightly damp towel to prevent it from drying out.
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Assemble the Borek: Lightly oil a baking dish. Layer a few sheets of phyllo dough in the dish, letting the edges overhang the sides. These will be used for the final fold.
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Layer the Dough and Filling: Dip each sheet of phyllo dough into the liquid mixture and layer it in the baking dish. It’s okay if the layers break or are uneven. Continue layering until about half the phyllo is used. Evenly spread the spinach and cheese filling over the layered dough.
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Continue Layering: Dip the remaining phyllo sheets into the liquid mixture and layer them over the filling. Fold the overhanging edges of the bottom layers over the top to enclose the filling.
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Soak the Dough: Pour any remaining liquid mixture over the top layer of phyllo. Don’t worry if it seems like a lot; the dough will absorb it.
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Bake: Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until golden brown and crispy.
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Serve: Let the Borek cool slightly before slicing and serving. Enjoy!
Easy Homemade Spinach and Feta Burek
This recipe provides a simple method for creating delicious homemade spinach and feta burek. With easy-to-follow instructions, you’ll be enjoying this savory pastry in no time.
Ingredients
For the Dough:
- White flour
- 1 egg
- 100 ml Milk
- 1 pinch baking soda
- Salt
- Olive oil
For the Filling:
- 100 gr feta cheese
- 2 eggs
- 300 gr spinach
- 1 green onion
- 2 tbs minced parsley
- 2 tbs minced dill
Instructions
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Prepare the Dough: Combine the flour, egg, milk, baking soda, salt, and olive oil to form a dough. Coat the dough with olive oil and let it rest for 20 minutes.
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Make the Filling: Chop the spinach and green onion. In a large bowl, combine the chopped spinach, green onion, crumbled feta cheese, eggs, minced parsley, and minced dill.
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Assemble the Burek: Roll out the dough into thin filo pastry sheets. Lightly oil a baking pan. Layer half of the filo sheets in the pan, oiling each sheet. Spread the spinach and feta filling evenly over the layered pastry. Top with the remaining filo sheets, again oiling each sheet as you layer.
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Bake: (Baking instructions were not provided in the original recipe, but are crucial. Add baking temperature and time here, e.g., Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until golden brown.)
Crispy Turkish Borek (Cheese Rolls)
This recipe provides a simple method for making delicious, crispy Turkish Borek. These savory cheese rolls are fried to golden perfection and make a fantastic snack or appetizer.
Ingredients
- Borek Filling: Follow my Turkish Borek filling recipe (see notes below).
- Spring Roll Pastry: Spring roll wrappers (or phyllo dough).
- Oil for Frying: Vegetable oil, or another neutral-flavored oil.
Instructions
- Prepare the Borek Filling: The borek filling typically includes yogurt, egg, baking powder, and a combination of cheeses like white cheese (feta) and mozzarella. Refer to the linked recipe for detailed instructions on making the filling. (Note: While a separate Borek filling recipe is referenced, this section could be expanded to include the full filling recipe within this document for added convenience.)
- Assemble the Borek: Place a spoonful of the prepared cheese mixture onto a spring roll wrapper. Fold and roll the wrapper neatly to enclose the filling completely.
- Fry the Borek: Heat the oil in a deep fryer or large pot to a medium-high temperature. Carefully place the filled borek rolls into the hot oil and fry for approximately 2 minutes, or until they are golden brown and crispy.
- Serve: Remove the borek from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately and enjoy!
Notes
The key to a truly delicious borek lies in the balance of flavors in the filling. Feel free to experiment with different types of cheese and herbs to create your own unique variations. The frying time may vary depending on the size of your borek and the temperature of the oil. Be sure to monitor the borek closely to prevent burning.
Easy Cheesy Turkish Borek
This recipe provides a simple method for creating delicious Turkish Borek filled with a cheesy, savory stuffing. Using readily available ingredients like filo dough, cheeses, and a few pantry staples, you can enjoy this flavorful pastry at home.
Ingredients
For the Dough:
- 16 oz filo dough
- 4 tablespoons unsalted butter, melted
For the Sauce:
- 1 egg
- 1/2 cup yogurt
- 1/4 cup unsalted butter, melted
- 1 tablespoon baking powder
For the Filling:
- 3/4 cup crumbled Mexican cheese
- 3/4 cup mozzarella cheese
- 2 tablespoons black sesame seeds
- 2 tablespoons of the prepared sauce
Instructions
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Assemble the Borek: Lay down 2 sheets of filo dough and brush them with the prepared sauce. Sprinkle 2 tablespoons of the cheese filling over the dough and tightly roll it up.
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Prepare the Pan: Grease a baking pan. Place the rolled borek in the pan and repeat the process with the remaining filo dough and filling until all ingredients are used.
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Brush with Butter: Brush the tops of the assembled borek with the remaining 4 tablespoons of melted butter.
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Bake: Bake in a preheated oven at 350°F (175°C) for 40 minutes, or until golden brown and cooked through.
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Optional Frying Variation: For a crispier exterior, you can use spring roll wrappers instead of filo dough and fry the rolls until golden. This is an alternative preparation method.
Easy Potato Borek
This recipe provides a simple and delicious way to make Borek with potatoes. It’s a quick dish, perfect for a weeknight meal or a satisfying brunch. The combination of potatoes, feta cheese, and herbs creates a flavorful filling encased in a flaky crust.
Ingredients
- 2 cups flour (whole wheat recommended)
- 1 cup plain yogurt
- 3-4 potatoes, chopped small
- 1/2 bunch parsley, chopped
- 1 cup crumbled feta cheese
- 1 dry onion, chopped
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 3 eggs
- 1 tsp salt (optional)
- 1 tsp baking powder
- Sesame seeds for decorating
- 3/4 cup vegetable oil
Instructions
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Prepare the wet ingredients: Preheat oven to 375°F (180°C). Whisk together 3 eggs, yogurt, black pepper, salt (if using), and vegetable oil in a large bowl.
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Prepare the vegetables: Chop the parsley, potatoes, and onion.
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Combine wet and dry ingredients: Add the chopped potato mixture to the egg mixture.
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Add the cheese: Stir in the crumbled feta cheese.
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Prepare the dry ingredients and combine: In a separate bowl, combine the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into a greased oven-proof dish.
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Bake: Sprinkle sesame seeds over the top and bake for approximately 40 minutes, or until the surface is golden brown.
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Rest: Turn off the oven and let the Borek rest inside for a few minutes before serving.
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Serve: This Borek tastes even better when it has cooled slightly.
Beautiful Rose Shaped Borek with Spinach and Feta
This recipe guides you through making delicious, rose-shaped borek filled with a savory spinach and feta cheese mixture. The dough is made from scratch and the step-by-step instructions make the process easy to follow, even for beginners. You can also add a potato filling for variety.
Ingredients
Dough:
- 4 cups flour
- 1 tsp sugar
- 1 tsp salt
- 1 package instant yeast
- 4 1/2 oz yogurt (room temperature)
- 4 1/2 oz warm milk
- 7 oz warm water
Filling:
- 1 package frozen spinach
- 1 bunch fresh spinach (or 1 more package frozen spinach)
- 2 boiled potatoes (mashed and seasoned with salt and pepper, optional)
- 1/2 lb feta cheese (crumbled)
Topping and Baking:
- 1 egg yolk
- 1/3 cup oil
- Sesame seeds (optional, for potato filling)
- Nigella seeds or fennel seeds
Instructions
Making the Dough:
- Activate the yeast by mixing sugar with warm water and adding the yeast. Let it rest for 10 minutes. In a large bowl, combine the flour and salt. Add the yogurt and milk to the center.
- Add the activated yeast mixture to the dry ingredients.
- Knead the dough until smooth and no longer sticky. Place the dough in a warm place, covered, and let it rise until doubled in size (about 30 minutes to 1 hour).
Preparing the Filling:
- Cook the spinach: Boil frozen spinach (with a little oil if desired) until thawed. Add fresh spinach if using and cook until wilted. Alternatively, use two packages of frozen spinach.
- Sauté chopped onions in a little oil until softened. Cool slightly, then mix with crumbled feta cheese, salt, and pepper.
- Combine the cooked spinach and the feta mixture in a bowl. Boil and mash potatoes, seasoning with salt and pepper, if using for a separate potato filling.
Assembling the Borek:
- Divide the risen dough into 6 equal pieces. Keep the dough pieces covered while you work to prevent drying.
- On a lightly floured surface, roll out one dough piece into a thin, round shape.
- Cut the round dough into four quarters.
- Brush each quarter with oil.
- Place a spoonful of filling along the wide edge of each quarter.
- Roll each quarter up from the wide edge to form a crescent shape.
- Curl each rolled piece into a spiral to resemble a rose. Place on a parchment-lined baking sheet.
- Repeat with the remaining dough pieces and filling.
Baking and Serving:
- Preheat oven to 370°F (190°C).
- Brush the assembled borek with egg yolk and sprinkle with nigella seeds. Use sesame or fennel seeds for potato-filled borek, if desired.
- Bake for 25 minutes, or until golden brown and cooked through.
- Store leftover borek in an airtight container in the refrigerator.
- Serve warm and enjoy!
Crispy Cigar Börek (Sigara Böreği)
This recipe guides you through making delicious, crispy Cigar Börek (Sigara Böreği), a popular Turkish savory pastry filled with feta cheese and herbs.
Ingredients
For the Filling:
- 1 package triangle yufka dough
- 500 gr crumbled feta cheese
- 1/2 bunch parsley
- 1/2 bunch green onions (optional)
For the Sauce:
- 1 egg
- 1/2 cup milk or plain yogurt
- 1/3 oz Vegetable oil
Instructions
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Prepare the Filling and Sauce: Before opening the yufka dough, prepare the filling by combining the crumbled feta cheese, chopped parsley, and green onions (if using). In a separate bowl, whisk together the egg, milk (or yogurt), and vegetable oil to create the sauce.
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Assemble the Börek: Carefully open the yufka dough package. Brush each sheet of yufka with the sauce mixture.
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Add the Filling: Flip the dough sheet so the wet side is facing down. Place a spoonful of the cheese mixture onto the wider end of the triangle.
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Fold and Roll: Fold in the sides of the yufka over the filling and tightly roll it up from the wider end to the pointed end, creating a cigar-like shape.
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Fry the Börek: Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the filled and rolled börek into the hot oil.
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Cook to Golden Brown: Fry the börek until they are golden brown and crispy, turning them frequently to ensure even cooking. Be careful not to overcook, as they can burn quickly.
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Serve: Remove the cooked börek from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately and enjoy!
History of Burek
Burek, a savory pastry made with thin, flaky dough and various fillings, boasts a rich history that spans centuries and cultures. Its origins can be traced back to the Byzantine Empire, specifically to the Anatolian region of modern-day Turkey. It is believed that a version of burek, possibly influenced by ancient Roman layered breads, was already being enjoyed as early as the 7th century.
The Ottoman Empire played a significant role in popularizing burek throughout its vast territories. As the Ottomans expanded, they brought their culinary traditions, including burek, to the Balkans, the Middle East, and North Africa. Over time, regional variations emerged, incorporating local ingredients and culinary preferences. This explains the diverse range of burek fillings and shapes found today.
While the precise origins remain debated, the influence of Turkish cuisine on burek’s development is undeniable. The word “burek” itself is thought to derive from the Turkish word “bur-” meaning “to twist” or “to roll,” referring to the characteristic layered and coiled structure of the dough.
Today, burek remains a beloved culinary staple in many countries. From the crispy, cylindrical burek of the Balkans to the spiral-shaped börek of Turkey, this versatile pastry continues to be enjoyed as a comforting snack, a hearty meal, or a festive treat.
Nutritional Content and Benefits of Burek
Burek, while undeniably delicious, isn’t generally considered a health food. Its primary ingredients of phyllo dough, cheese, and often meat, contribute to a profile that is relatively high in fat, sodium, and carbohydrates. The specific nutritional content varies depending on the filling and preparation method. For instance, a meat-filled burek will typically be higher in protein and fat than a cheese-filled version.
Despite not being a low-calorie option, burek does offer some nutritional benefits. The cheese provides a source of calcium and protein. Meat fillings contribute iron and additional protein. Furthermore, if spinach or other vegetables are incorporated into the filling, you’ll also gain some vitamins and minerals. However, these benefits should be weighed against the overall caloric and fat content.
It’s important to enjoy burek in moderation as part of a balanced diet. Consider sharing a portion with others or opting for smaller sizes to manage your intake of fat and sodium. Also, be mindful of the accompanying sauces or yogurts, as they can add extra calories and fat.
Tips for Choosing Quality Phyllo Dough
Choosing the right phyllo dough is crucial for a successful burek. Look for packages that feel heavy for their size, indicating that the dough hasn’t dried out. The packaging should be intact, with no tears or punctures. Avoid packages with visible ice crystals, as this suggests the dough has thawed and refrozen, which can compromise its texture.
Once you open the package, the phyllo sheets should be pliable and slightly translucent. They should be easily separable without tearing excessively. Freshness is key, so check the expiration date and opt for dough that’s as close to the production date as possible. If you’re not using the entire package at once, be sure to store the remaining phyllo properly to prevent it from drying out. Wrap it tightly in plastic wrap and then place it in a resealable bag before refrigerating.
Different brands may vary slightly in thickness, so consider your recipe when choosing your phyllo. Thicker sheets are generally more forgiving for beginners and better suited for dishes with heavier fillings, while thinner sheets create a delicate, flaky crust. If you find yourself with torn pieces of phyllo, don’t discard them! They can be layered in the burek and will still contribute to the overall texture.