Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, April 01, 2005


Click to enlarge
454 gr (1 lb) Phyllo Pastry
50 ml extra virgin olive oil
2/3 cup milk
1/2 cup water
2 eggs
1 tsp salt
3L (13x9x2") Pyrex casserole dish

For this recipe, choose one of the following fillings:

Spinach Filling (pictured above):
1 pkg (300 gr) frozen chopped spinach, thaw and squeeze it with your hands to get rid of excess water.
1/3 cup crumbled feta
1 onion, chopped
1 tbsp extra virgin olive oil
Black pepper

Beef Filling:
250 gr medium ground beef
1 onion, sliced
2 tomatoes, diced
1 small cubanelle pepper, chopped
Black pepper

For Spinach Filling: Put the salt, pepper, olive oil and onion in a pan. Cook on medium heat for two minutes. Add the spinach and continue cooking for about 1-2 minutes. Put aside and add the feta cheese, stir.

For Beef Filling: Put the salt, black pepper, ground beef and onion in a pan. Cook on medium heat until the beef is done. Add the tomatoes and the pepper. Continue cooking for another 5 minutes. Put aside.

Now we can move on to the main ingredients. In a bowl, mix the eggs, olive oil and milk with a whisk. This liquid mix will go between every two layers of the pastry, and will complement your choice of filling. The spinach or beef filling will go in the middle only.

Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the dish. Spread 2-3 tablespoons of the liquid mix on top (picture). Take another two sheets of pastry, fold in half, and stack in the dish. (picture). Then, spread all of your main filling onto the stack (picture). Resume layering the pastry and the liquid mix until the pastry is finished. Then, fold the sides of the bottom layer over. Make sure you pour the remaining mix on top to prevent burning in the oven (picture).

Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-heat the oven to 175 C (350 F). Bake until golden brown (picture).

This recipe goes well with cherries by the side or Ayran. You can have it as a main dish (4 servings) or with afternoon tea as a snack.

*Ottoman Kitchen



At 12:56 PM, Anonymous Anonymous said...

hello, whoever is out there and did this website thanks. i'm currently doing food technology and it realyyyyyy helped me

thank you so much
my email is:

At 3:32 PM, Blogger Binnur said...

I am glad I helped you out :)

At 11:03 AM, Anonymous Anonymous said...

This is so excellent!!! I am so happy to find a good borek recipe!! I lived in Turkey as a kid and this was one of my FAVORITE foods. It's so great to be able to make it! I made it for my friends the other night and they loved it too. Thank you so much to the person who made this site! I have bookmarked it!

At 9:02 PM, Blogger Binnur said...

You are very welcome:)
It is so true that kids love any kind of borek, including my children:)
I am so glad to know that Turkish food has left good memories in your childhood.
If you have other favorite dishes, let me know. I would love to post them for you:)

At 8:57 PM, Anonymous Anonymous said...

My husband grew up in turkey and loved this as a child as well, I'm so happy i am able to look and make all the wonderful turkish food for him and our daughter.So now she no's her background cuisine. I love making turkish food every recipe is a new challange,if you have anymore great recipes i'd love to have them.

At 2:15 PM, Anonymous Anonymous said...

Thank you for this recipe which is exactly like the borek my aunt Taynur in Instanbul makes. I'm going to make it for a buffet party....I know my geusts will love it like I do!Thanks for putting out this authentic recipe.

At 8:18 PM, Anonymous Anonymous said...

Hi, I lived in Turkey as a kid too, in the early '60s. I have been making my own version of borek for years, but this looks just as good. I make mine with real feta that has been soaked to get out some of the saltiness, and lots of parsley. So good to have that "old country" taste. If anyone has a recipe for the good old authentic Turkish sourdough bread, please share it!

At 6:23 AM, Anonymous Anonymous said...

Hi, I Was Just Wondering Whether Or Not Anyone Has Any Recipes For Lamb Borek (Kiymali Börek)?

At 12:13 AM, Anonymous Anonymous said...


My mom gave me a tip which works and that is using yogurt instead of milk and water. Still stays moist and tastes great.

Too bad we can't get fresh pastry ( and no I'm not about to pull out the oklava to make it).


At 11:22 PM, Blogger Binnur said...

Thank you sharing you mum's knowledge, I will absolutely try it next
time:) Sometimes I can find yufka at Turkish grocery stores but they
are not fresh:( I don't have oklava here but I should buy one during
my next trip to Turkey...

At 4:07 AM, Anonymous Anonymous said...

Thanks I have just returned from Kyrenia where i loved the cheese borek (Im veggie) Looking through found this site and am going to try the meat version for family at the wekend. Will let you know how it goes Thanks again!

At 11:17 AM, Anonymous Anonymous said...

Hi Binnur,
I was trying to refresh my memory about whether to include an egg with the cheese as well as the sauce so I checked your recipe. This looks great. The way I make the sauce was taught to me by one of my friends mom's many years ago and it is to use a small 6 oz cup of plain, non-fat yogurt and about 1 1/4cups of low fat milk and I use melted butter instead of olive oil along with one egg. The dry yufka that I find online is less than ideal compared to what they have in Turkey but as you suggest if you let it sit in the fridge for a while before baking, that seems to help the liquids soak into the yufka. I'm going to make this today for my son who is making his first trip home from college and I know he loves borek.

Do you have a good recipe for bulgur pilavi? I've had varying success with the recipes I've found.


At 7:15 AM, Anonymous Anonymous said...

I buy borek in a food take-away in Brisbane, and I adore it. I prefer the cheese one, but I also like lamb, too. If the pastry in this recipe tastes like the one I buy, I'll love you forever! I will bookmark this site, and return to look at other great recipes. Thank you so much.

At 4:40 PM, Anonymous Anonymous said...

I cant believe i have finally found a brilliant receipe for Borek. ;)

My husband is turkish and we have been living in England for 2years and borek is his favourite turkish food. I tried to make my own Borek about 18months ago but it was a disaster as i had no receipe to follow!

I cant wait to make him some as a suprise. ;)


At 3:20 PM, Blogger Binnur said...

Hi Suzan,
I also use yogurt for the sauce, it gives very good taste when I use
Turkish yufka to make any kind of borek. But I prefer milk instead of
yogurt if I use phyllo pastry. I will post vegetable borek soon for
which I always use yogurt+milk mixture. Originally we used butter
instead of olive oil in borek. I very often bake borek for my family
that's why I prefer olive oil:)

I love to eat leftover borek while still cold. It is very crunchy, it
may be another reason to bake it with olive oil for me:)

My son is also a freshman and he will come home this weekend too...:)
I posted the Bulgur Pilav recipe, I hope you will try it:)

At 3:33 PM, Blogger Binnur said...

My instincts say you will love me forever:) I recently posted Water
Borek. I don't know if you tried it or not, it is very yummy... I will

post another style of borek with ground beef soon...

At 9:20 AM, Anonymous Anonymous said...

Merhaba. Having just returned from a fantastic visit to Istanbul, I am so happy to find a borek recipe so I can share this culinary delight with my family. There are no borek salons near my home, but now I can have one in my own kitchen. Tessekular.

At 3:22 AM, Blogger Unknown said...

Hi Binnur,
I'm from Kosovo, currently living in USA, and as you may know there we use a lot of turkish dishes. I do love burek so much, and I haven't had any in two years. (well, at least a good one) I've tried to make some (from other recipies) with phyllo pastry, but it doesn't turn out as good. I would prefer to make the dough myself, but I don't have a recipe. Do you have any suggestions, or should I just use salt and flour? Please let me know.
Thank you for this wonderful website.

At 2:03 PM, Blogger Binnur said...

Hi Edita,
I love Borek too, it is so delicious:) But I use Turkish yufka or phyllo pastry, they work very well for me:) If you want to make your own yufka, that's great!
1 kg flour + 1/3 cup sunflower oil + salt + warm water. Knead them to
make a smooth dough. Cover it with a damp towel for 10-15 minutes.
Then divide them into 4 or 5 balls. Use a roller pin to make nice thin
yufka. Then it'll be ready to make Borek, Afiyet olsun!

At 3:06 PM, Anonymous Anonymous said...

hello binnur!
i was so excited when i saw your recipe for spinach borek! i have made it 2 times since finding your recipe and it turned out great. i made a few changes like soaking the feta in milk to get the extra salt out and using butter and margarine instead of the olive oil haha naughty me! it just tastes soo good! my uncle is bulgarian and he used to make that for family gatherings and i loved it! and this recipe tastes pretty much like his! yum! thanks for sharing the recipe!
love molly

At 4:43 PM, Blogger Binnur said...

Hi Molly,
Thank you:) Sure, it's fun to change some ingredients, yogurt instead of milk or butter instead of olive oil (most of my family members still use butter!) both ways it is still very tasty:) If the feta cheese contains too much salt, soak it in the plain water, it'll be cheaper this way:)
Best wishes to you:)

At 10:20 PM, Anonymous Anonymous said...

Hi binnur,
I have been looking for a borek recipe for a while now, so Im thrilled that I found one! Thanks!
I lived with a Turkish family in Germany and I tried a sweet borek once. I loved it. Do you know any recipes for this? I remember it had eggs, milk and sugar, but I can't remember the rest. Thank you! Maggie

At 9:58 AM, Blogger Binnur said...

Hi Maggie,
Thank you:) I need to know the main ingredient of sweet borek. Is it made with yufka or dough? Could you give me more information please:) Then I should be able to help you out..

At 4:39 PM, Anonymous Anonymous said...

Thanks for the reply. It was made with phyllo dough. (and honestly Im not even sure that it's borek Im thinking of), I just looked until a found the picture with this recipe and I know that it looks very similar to this one. It's sweet and the middle is like a creamy custard. (The lady who made this for me said that it is a specialty from her home town/area of NE Turkey by the Black Sea)
Thank you so much! Maggie

At 3:10 AM, Anonymous Anonymous said...

Hello, I am 13 and love turkish food. I just wanted to know if you could post me some good turkish recipes. I love borek. So if you can just post me so of the best turkish recipes you have...that would be great.
Thanks, Sam

At 10:57 PM, Blogger Binnur said...

Hi Maggie,
Thank you for the explanation, now I know what you are asking. It is
called "Laz Boregi" which belongs to the Black Sea Region:) It is made
with phyllo dough (yufka) and Muhallebi (Pudding) in the middle. I'll post it in the future for you.
Take care,

At 10:58 PM, Blogger Binnur said...

Hi Sam,
I just started to post Turkish recipes:) There is so many more...but I will continue posting them once or twice a week. I'll post more borek
recipes (see the pastries section for several I already put up) and
the other wonderful and best Turkish dishes for you:)
Take care,

At 9:19 AM, Anonymous Anonymous said...

Merhaba Binnur Hanim,

I tried the borek recipie with spinach filling yesterday. It was my first experience with pastry baking and I was very nervous about the outcome. Fortunately, it turned out to be a great success, which both myself and my husband enjoyed very much. Since I am also living in Canada, I was lucky enough to find the ingredients (pastry, frozen spinach) with the exact dimensions, weights you described :) Thanks and have a great day!
Ayse Sule

At 8:08 PM, Blogger Binnur said...

Merhaba Ayse,
I am glad you and your husband enjoyed Borek:) All the ingredients I
give in all my recipes are very easy to find at local supermarkets in
North America. If you have any questions about anything please don't
hesitate to ask,
Take care:)

At 5:28 PM, Anonymous Anonymous said...

Hi Binnur, I was just wondering can you use the same dough as you used in your gozleme recipe instead of buying ready made phyllo pastry?

At 11:17 PM, Blogger Binnur said...

Sure, you can, it is the same dough:) Adjust the measurement if you like...

At 9:33 PM, Anonymous Anonymous said...

Hi Binnur,
I tried the spinach borek recipe and it is outstanding! I just love the texture so much. I had it in Istanbul, but haven't had it in years because there are no restaurants anywhere near me that serve borek (I live in Iowa). so I'm very thankful that you've taken the time to put these Turkish recipes on the internet! Tessekur ederim! Alison

At 8:37 PM, Blogger Binnur said...

Hi Alison,
I am glad that you love Borek:) I also posted some different kind of borek recipes and I will post more...I hope you will enjoy them all too:)

At 9:26 PM, Anonymous Anonymous said...

If using the yufka instead of the Phyllo, is it layered the same way or differently??


At 9:17 PM, Blogger Binnur said...

The layering is the same for both:) But you should use only three Turkish yufka. Use first yufka for the first layer, leave it hanging over the rim of the Pyrex. Divide the other yufkas each in two and layer. Spread the sauce between the layers. Don't forget to put the filling in the middle:) Then fold over the sides of the bottom layer. Pour the rest of the sauce over the surface.

At 2:49 PM, Anonymous Anonymous said...

Beautiful photos, recipes and food looks wonderful.

Many years ago while visiting Istanbul, I had a borek , more doughy not overly flaky, not phyllo -filled with a soft white cheese, maybe in a roll or sqaure. Would love such a recipe!


At 6:10 PM, Blogger Binnur said...

Hi Joan,
Thank you:) I think what you are asking is Su Boregi (Water Borek). I've already posted, here is the address; Joan,

At 8:01 PM, Anonymous Anonymous said...

Merhaba Binnur,
Tarifler icin tesekkurler. I am wondering if you have a good recipe for bazlama and the meat (kiymali) filling. My husband and I love this dish and would like to make it at home sometime, but we can't get the meat flavored correctly. Thanks!

At 5:57 PM, Blogger Binnur said...

Merhaba Delikiz,
We all love pastry recipes don't we:) I mostly bake plain bazlama but for you I am going to post it with the filling in the future.

At 7:10 PM, Anonymous Anonymous said...

Tesekkurler...Bekliyorum. :)

At 9:49 PM, Anonymous Anonymous said...

I made the spinach borek and it was not flaky and was soggy in the middle, almost like a custard. Followed directions exactly. What was I doing wrong?

At 10:24 PM, Blogger Binnur said...

Hi Marty,
With this sauce that between the sheets, Borek is not supposed to be is not dry or fried. Just the top side should be crunchy. If the spinach has too much water, it can be soggy. Also less amount of Phyllo Pastry sheets and too much sauce can make Borek soggy.

At 6:20 AM, Anonymous Anonymous said...

hiya, after 3yrs of tryin to make borek right i finally made a leek,egg and feta cheese one, two days ago and it was perfect. after finding your recipes i can now make my favourite meat one. thanks

At 6:31 AM, Anonymous Anonymous said...

I was in Turkey recently and i fell in love with borek! I even bought the borek pastry and brought it home with me! But now that i ran out of it, i'm not sure how to make borek... because the typical pastry it's not phillo pastry. Do you think using phillo pastry won't affect the dish?

At 11:07 PM, Blogger Binnur said...

Sometimes it is difficult to find Turkish Yufka so I use phillo pastry to make Borek. If the taste would be bad I wouldn't post the recipe with phillo pastry, it is absolutely delicious, give it a try:)

At 6:23 AM, Blogger Leyla said...

This website is amazing!! Thank you Binnur. The pictures were really useful and the borek was amasing !! many thanks x x

At 11:08 PM, Anonymous Anonymous said...

May God bless you and your loved ones. I moved to US from Turkey 3 years ago. I finally tasted food that made me feel back home.
I can not thank you enough. Allah senden binbir kere razi olsun.

At 10:47 AM, Blogger Binnur said...

Dona, I am so touched...thank you, god bless you too.You made me very happy:)
Take care, sevgilerimle,

At 3:37 PM, Anonymous Anonymous said...

Wow, wow, wow... I made the spinach börek for my Turkish husband this evening. After the meal he gave me a big kiss on the forehead, and told me that I am an even better Turkish cook than any of his sisters. This made me really happy as they are excellent cooks (living in Turkey) and I am Danish.

Thanks for providing this wonderful recipe.

Senden çok şeyler ögreniyorum.



At 9:36 PM, Blogger Binnur said...

Sevgili Sidse,
Thank you:D I am so happy for are an excellent cook:) I think your husband also liked Kuru Fasulye:)
En icten sevgilerimi yolluyorum:)

At 12:48 PM, Anonymous Anonymous said...

I love thıs websıte and Im so pleased I came across ıt. Im Englısh and am fortunate enough to lıve ın Turkey. I can cook a few turkısh dıshes but have been lımıted as we dıdnt have an oven tıll recently. I made börek for the fırst tıme last nıght and ıt was dıvıne! Thank you so much. My hubby now has a lıst as long as hıs arm that he wants me to cook

At 11:57 AM, Blogger Unknown said...

merhaba binnur'cum - i am going to make ispanakli borek, but i'd like to use fresh spinach instead of frozen. how should i prepare it, and how much should i use for your recipe?

At 4:38 PM, Blogger Binnur said...

Merhaba Suzancigim,
A bunch of fresh spinach would be enough. Cut of the roots, wash and chopped. The rest is the same:)

At 6:11 PM, Anonymous Anonymous said...

i just made this and it is delicious!!! thanks for the recepie and lovely website

At 10:20 PM, Anonymous Anonymous said...

Just wanted to let you know, I made this tonight and it was SOOO delicious!! It came out just right and I can't wait to try your other recipes!!

At 12:26 PM, Blogger tricia33jp said...

It's not easy to find Phyllo sheets here, instead of using Phyllo sheets, can i use wonton wraps or spring roll pastry??? its much easier to find them in the market. but im wondering will it taste similar??? thanks...

At 7:31 PM, Blogger Binnur said...

Hi Tricia,
You can make Water Borek (Su Boregi) using Egg roll Wraps :) Here is the address;

At 8:00 AM, Anonymous Anonymous said...

Hi Binnur

I usually mix 1 tbsp Red pepper paste in the spinach filling (and sometimes a little garlic too). This is a wonderful variety :-)


Sidse Ünal

At 9:02 AM, Blogger Binnur said...

Hi Sidse,
Thank you for the tip. I am going to try it:)

At 5:09 PM, Anonymous Anonymous said...

Hi Binnur,

My name is Khadija (Hatice) and i am of south asian descent. Just last month i was hired as a teacher at a Turkish private school and since then have fallen in love with the Turkish food served at the school cafeteria. I get the names of the food served and search for the recipes online and luckily i found your website. Borek is one of my favourites, and Russian Salad and another salad made with beets. I love your website and your recipes.Thank you for sharing!


At 3:27 PM, Blogger KHX said...

I've just finished my first Borek, your instructions were easy to follow, I hope it turns out okay. It's in the fridge now - I cannot wait to get it in the oven!!! Thanks for your site, I can't wait to try some other recipes. Thank you!

At 1:27 PM, Anonymous Anonymous said...

cok tatli! tesekkurlar!

i've just tried your recipe, with fresh spinach, creamy feta and a mistake in some of the proportions, but it turned out great!

thank you so much for this excellent recipe.

ps: for people shopping in supermarkets in poland, like me, phyllo pastry is called "ciasto filo" or "francuskie ciasto".

At 11:37 AM, Anonymous Anonymous said...

Hello ,

I was making borek today and it tasted nice but my problem was that the top was dry and crunchy. I am used to Borek being soft and also the ingredients kept falling out....any suggestions on what went wrong ? Could it be yufka ? I am living in Europe and all I could find was packed non fresh filo pastry thing.
Thanks, Jana

ps: I ate it all anyways, I think turkish food is simply wonderful.

At 6:04 PM, Blogger Binnur said...

Hi Jana,
If the top is too dry the sauce may not be enough or it was over baked or the oven gives too much heat. The top can be a little bit crunchy when Borek first come out of the oven. In the mean time it will get softer. I don't know what kind of yufka you used. Because the ingredients shouldn't be falling out:) Would you consider to make Borek with more layers next time as it may fix the problem?

At 3:58 AM, Anonymous Anonymous said...

Hi ,

thank you for the response, it may be the amount of sauce as well as layering. I will definitely be making it again so I can perfect it :)

Again thanks for your comments it helps me out. Making lemon cake this afternoon :)

Best regards, Jana

At 9:26 AM, Anonymous Anonymous said...

Hi Binnur

Do you have a good recipe for a potato filling for this börek.

Best regards,


At 4:36 PM, Blogger Binnur said...

Hi Sidse:)
We mostly use the same potato filling that I made it for Potato Cigarette Borek which is under the Pastries section. Here is the address;
You may need to adjust all the ingredients:)
Take care,

At 4:58 PM, Anonymous Anonymous said...

Hi Binnur

Before reading your comment, I actually made a filling, which you may try. I used 4 big potatoes, 1 big onion, 1 tbsp biber salcasi and 1/2 tsp ground red pepper.

I diced the onion and fried in the butter. Then I added the boiled mashed potatoes and spices.

This filling was really nice as well :-)

At 7:57 PM, Blogger Binnur said...

Hi Sidse,
I am going to add red pepper salca in the potato filling next time, good choice:) Thank you for sharing:)

At 6:48 AM, Blogger Unknown said...


I have been to Turkey many times and am also pleased to find this site.

My Turkish friends made me a borek with potatoe and cheese - would that just be mashed potatoe with feta?

many thanks


At 10:31 AM, Blogger Binnur said...

Hi Michele,
I've already posted Potato Cigarette Borek which is under the Pastries section. Here is the address;
You can use the same filling:)

At 4:09 PM, Anonymous Anonymous said...

Hello, i am currently doing food technology at school and i was wondering how long it would take to make this borek wth the spiach filling? Thanks in advance

At 6:11 PM, Blogger Binnur said...

Preparation time for Borek with the spinach filling is for about 10 minutes.
Good luck:)

At 10:45 PM, Anonymous Anonymous said...

thank you for the recipe...i would like to know is it necessary to leave it in the fridge for 2-3 hours before baking the borek?

At 10:19 AM, Blogger Binnur said...

No, you don't have to. But if you keep it for about 2-3 hours in fridge all the pastry will soak the sauce, then you will have a delicious borek:)

At 2:51 PM, Anonymous Anonymous said...

Hello Binnur
I LOVE this dish! I cook it every time and it is so delicious. Thank you for sharing your knowledge.
Sofia- Argentina

At 2:46 PM, Anonymous Anonymous said...

Hello Binnur,

Do you have the recipe for Laken Börek? Thanks in advance.

At 9:52 AM, Blogger Binnur said...

I haven't heard of laken borek, I am not sure if "laken" is the correct word. Do you know the meaning of "laken"?

At 12:19 PM, Anonymous Anonymous said...

Hi Binnur,

I love your site. I am tryin out quit some recipes. My Naepolitan husband, loves the Turkish kitchen a lot and it becomes a bit of a challenge to make nicer meals than the Italian ones. But often I succeed.
Thanks for all the nice recipes, I gave the link to many of my friends and they also like it.
Leyla Nazligül

At 1:01 AM, Blogger Sara said...

Hello dear Binnur,

Could I use this recipe using store-bought Bourek Dough?

Thank you,


At 3:55 PM, Blogger Binnur said...

Hi Sara,
I don't know what store-bought Borek Dough is.

At 6:18 PM, Anonymous Anonymous said...

You are amazing, thankyou so much for helping out on my homework :)

At 11:21 AM, Anonymous MAnny said...

Hi There Binnur. I am Indian living in Texas. Having lived in Istanbul for over 4 years, I came looking for Borek Recipe and found yours. Thanks

OK. I tried making it twice so far as per your instructions. (1 Spinach and 1 Beef). They came out pretty good and it was very tasty. Except the for texture.

The top part of the Borek was not as crispy as I would like. It's a tad too soft. What do I need to have a few layers of crispy crisp top layer? Should I use fewer amount of the liquid on top or do I add more sheets of Phylo sheets on top? Any suggestions?

At 8:16 PM, Blogger Binnur said...

Hi, MAnny,
Sure, if you like you may use less amount of sauce on the top. But Borek will not be like you had in Turkey. As you know originally borek should be made with the Turkish yufka not the phylo pastry:)

At 3:18 PM, Anonymous Anonymous said...

my sons nan use to make a similar ish however she use cous cous sultanas an spinach. do you know how i can make this please email me thank you x

At 10:41 AM, Blogger Binnur said...

Sorry, but the question is not clear, Is it Borek or couscous? If it is borek, Turkish cuisine doesn't have borek with couscous. If the dish is couscous with sultanas and spinach I've posted Apricot Couscous, here is the recipe;

You may change the ingredients if you like:)

At 5:19 AM, Anonymous Cheryl said...

Hi Binnur,

We live on an island (Mauritius) and we are unable to buy Filo pastry. Can I use spring roll wrappers or wonton wrappers instead and how would I do this?

At 10:39 AM, Blogger Binnur said...

Hi Cheryl,
I only use wanton wraps to make Water Borek (Su Boregi). Here is the address:

At 4:28 PM, Anonymous Anonymous said...

Hi Binnur!

I've been wanting to make borek for a long time, and had this page saved in my bookmarks for ages! And tonight, I finally made it, I improvised my own filling with lamb instead, as I prefer the flavour of lamb to beef.

I haven't tasted it yet, as its just come out the oven all hot and sizzling golden just as your clear and concise recipe promises. needlss to say I pretty stoked iwth the result! my only fear is I may have underseasoned the mil/egg mixture, but I always tend to underseason stuff...:/

anyway thanks for this wonderful recipe and the many others on this site which I am sure to try! much love!


At 4:45 PM, Anonymous Anonymous said...


just tried a bit, its delicious! thank you sooooooo much for this wonderful recipe! deffo making it again, probs try a vege version for some of my vege friends.

tessukurr ederim!

x Ash :)

At 6:52 PM, Anonymous Anonymous said...

Hi there, When I was in Turkey a few years ago my family out there used soda in their borek, which came out a little like su borek (water borek) if I am right? I was wondering whether you knew how to do this, i.e:- How much soda to use? and Do you leave it for a while once you pour th soda on, or do you put it straight into the oven? Hope you can help, I would love to try this as my husband loves Su borek, but the real version is a little more time consuming, thanks, Sharron x.

At 3:11 PM, Blogger Binnur said...

Hi Sharron,
I've already posted the Water Borek (Su Boregi) in the Pastries section. I am going to post Sodali Borek in the future:)

At 6:51 PM, Blogger Sabine Rogers said...

I've tried spinach and feta borek from our local market and absolutely love it! Thanks for the great recipe and tutorial.
As a reference: about how long does it take to become golden brown in the oven?

At 11:31 AM, Blogger Binnur said...

Hi Sabine,
It takes for about 25-30 minutes:)

At 9:57 PM, Anonymous Anonymous said...

Hi Binnur,

I'm a Bangladeshi woman who fell in love with Turkish food because I worked in a Turkish school. I love borek, but my favourite is Laz Boregi. Can you please post the recipe? I will be forever grateful!

Thank you for sharing you wonderful recipes,
Khadija :)

At 10:39 PM, Blogger Binnur said...

Hi Khadija,
I am going to post it in the future:)

At 4:16 PM, Anonymous kayls85 said...

i luv all kinds of borek especially your puff borek recipe its perfct but i tryed this one but it was a disaster i think the yufka was too thick , (i live in europe) and it didnt cook properly in the middle ,could anyone give me any suggestions why this happened ?

Thank you and keep up the good work of this website

At 9:46 AM, Blogger Lisa said...

Please tell me where I am going wrong.....the top of my pie always seems to come out with pastry that is too crispy/brittle! I have used bought pastry from the Turkish shop!

At 1:52 PM, Blogger Binnur said...

Hi Lisa,
There may few different reasons for it;
-Almost every oven has different settings. You may need to adjust the time or heat. A little bit less baking time or a little bit less heat:)
-You may pour more sauce all over the top.

At 1:01 PM, Anonymous Anonymous said...

I knwo that this is a very old post, but I was wondering if any left overs need to be stored in the refrigerator? Thank you so much!

At 7:39 PM, Blogger Binnur said...

There is egg, milk and cheese in this recipe so the leftovers should be stored in the refrigerator:)

At 4:43 AM, Anonymous Anonymous said...

My name is Liliana and I'm from Romania and I have a blog retete.http: / / /

And I wanted to know if I could have your permission to take two recipes "Borek with spinach and beef and photos. If so thanks, if possible, all thanks to you
Liliana D.

At 12:28 PM, Blogger Binnur said...

Hi Liliana,
You can post my Borek with spinach and beef recipes with their photos in your blog by linking it to my
website address (

Take care,

At 4:51 AM, Anonymous Anonymous said...

Hi Binnur,
Thank you for your approval. If you want to see, I followed the link to your site.
Liliana Dumitru

At 10:54 AM, Blogger Binnur said...

Thank you Liliana, I wish you the best:)

At 4:33 PM, Anonymous Allison said...

I made this for my family who had never had borek, or really very much Turkish food at all-- trying to recreate my time spent in Turkey this past summer.

So good! Definitely added to our favorite recipes list!

At 9:34 PM, Anonymous Mona said...

Dear Binnur,
Thanks for this great recipe! Just would like to double check if you bake the borek with or without the lid of the casserole dish?
By the way, I tried yesterday your bulgur with roasted vegetables. We all loved it!

At 4:08 PM, Blogger Binnur said...

Thank you dear Mona,
Borek should be baked without the lid, so do not cover the casserole dish:)
Take care,

At 6:16 PM, Blogger Marty said...

Gunydin Binnur,
Thank you so much for your recipes, I've tried a few and they all tasted great, they remind me of the meals a had on my many trips to your wonderful country.

Cok Tesekkür Ederim,

At 11:42 AM, Anonymous Anonymous said...

This is a wonderful site, I will follow it frequently. Would you have a nice recipe for a borek called "cullama"? It is made with a rice and chicken meat filling and I think it is a Aegean dish. I am really anxious to find a recipe for this style of borek.

At 5:48 PM, Blogger Binnur said...

Hi Izmirli:)
Thank you:) Yes, Cullama belongs to the Aegian region and it is a kind of borek filled with pilaf, chicken and some other ingredients:) I hope you will like my recipe of Cullama when posted:)

At 11:04 AM, Anonymous Philippa H said...

I am so delighted to have found your recipes...they are so familiar....having been to Turkey foe a fabulous 50th birthday.The Turkish Captain did this dish...and special Cigars...but I wonder if you could tell me if I could make,cook,and freeze for a dinner party??

At 8:44 AM, Blogger Binnur said...

Hi Philippa,
I would suggest you to prepare the borek and freeze, then thaw and bake:)

At 2:20 PM, Anonymous Anonymous said...

Hi Binnur,
Any idea where to buy the perfect phyllo in Toronto/Scarborough?

At 4:04 PM, Blogger Binnur said...

I have been using President's Choice phyllo pastry for years:)
So you can find PC products at Loblaw and No Frills.

At 2:13 PM, Anonymous Lill Mari said...

Merhaba Binnur...
I am trying to make börek right now, and I am really excited about the result.
I live in Norway with my Turkish husband, but since his family lives in Turkey, I has been quite difficult for me to learn how to make Turkish food.
Now I have found this page, and I am so pleased. I will get many ideas from here, and hopefully my husband will like it as well!

Thank you for sharing your knowledge!

Best regards, Lill Mari

At 7:19 AM, Anonymous Anonymous said...

Hi Binnur, thank you for this very yum recepi. Can i freeze this borek ( after baking and cut into portions?) thanks in advance,


At 11:52 AM, Blogger Binnur said...

Hi Fauzia,
I've never frozen the borek before or after baked. It may work but the
taste may not be the same:)

At 10:12 PM, Anonymous Anonymous said...

Meraba binnur:) ben amerikada exchange ogrenciyim, tariflerinin gercekten cok yardimi oluyo!! Tesekkur etmek istedim:)

At 10:18 PM, Blogger Binnur said...

Guzel yorumlar beni her zaman mutlu ediyor, yorumun icin ben de sana tesekkur ederim:)
Basarilar dilerim,
Iyi Seneler!

At 6:33 AM, Anonymous Anonymous said...

Helllo there. I havent eaten any borek so far. I' ve cooked my own today and the layers seems to be raw in taste.
I stuck to a recipe, however I made yufka myself. It was baked for app. 40 mins. Maybe it s supposed to be a bit rawish? Congratulations on your site!

At 10:05 AM, Blogger Binnur said...

Maybe the sheets of dough were too thick and needed longer baking time:)

At 12:30 PM, Anonymous Anonymous said...

Fantastic recipe-- made a whole Turkish dinner for my family and this was the easy favorite. I miss borek when I'm away from Turkey but you've made the missing a little easier, thank you!

At 7:39 AM, Anonymous Anonymous said...

I think in you book you said to use the whole pack of philo with the same amount of other ingredients. 7 sheets does not seem like a lot of jufka? Thanks.

At 10:27 AM, Blogger Binnur said...

Thank you! I corrected it:D

At 1:38 PM, Blogger Muslimah Delights said...

I just posted my borek recipe!

At 7:27 AM, Blogger Binnur said...

Yummy this looks delicious! And you served Borek with cherries by the side! Thank you for the posting:)
Ellerine saglik,

At 6:32 PM, Anonymous Anonymous said...

Do you know how to make that sade borek also named as kurd boregi that I used to eat this with white powder sugar? Please say yes..:)

At 2:30 PM, Blogger Binnur said...

Yes, and I am going to post it in the future:)

At 9:11 AM, Anonymous Anonymous said...

Such a great recipe! But I was wondering how many calories does each serving have? Please reply soon.

At 10:52 AM, Blogger Binnur said...

Thank you:)I don't count calories! I eat whatever I like, but always in
small portions. I've never had a weight problem in my entire life. I'm
still on my teens weight so I don't know:)

At 12:53 PM, Anonymous Karen Mallea said...

Fifty years ago I was in Portland, Oregon learning Turkish. My professor took the class to a wonderful Turkish restaurant and I had my first bourek which I never forgot. Yours is the first recipe I serendipitously came upon. My spelling was flawed. Bourek's for dinner tonight!!!!!

At 11:26 AM, Blogger Alfadan said...

I always use a little fresh chopped dill with the spinach. Adds a little variety.

At 7:42 AM, Anonymous Anonymous said...

it was nice

At 10:35 AM, Anonymous Sami said...

Dear Binnur,
when you say "cup" are you referring to the US size cup (236 ml)?

At 10:44 AM, Blogger Binnur said...

1 cup = 250 ml = 8 oz

At 11:17 AM, Anonymous Anonymous said...

I've made this over the weekend. To be on the safe side I used a coffee spoon of salt and not the tablespoon but I still find it too salty to my taste. I will try a flat coffee spoon next time and soak the feta in water overnight.

At 9:02 PM, Blogger Binnur said...

Hi Sami,
This recipe has 1 tsp salt not 1 tbsp in it:)
1 tsp = 5 ml
1 tbsp = 15 ml

At 10:30 AM, Anonymous Anonymous said...

I've soaked feta in water and used less salt and it tastes much better :)

At 7:18 AM, Anonymous Adela said...


Should we thaw the frozen spinach before cooking it? Or just drain the juice that will result after cooking it and then mix it with the feta?

At 9:17 AM, Blogger Binnur said...

Hello Adela,

It should be thawed and then the excess water be squeezed out. Then, it will be ready to mix with the remaining filling ingredients:)

At 3:58 PM, Anonymous Anonymous said...

I have a very important question. Because I plan to make borek by myself from sratch, Im not sure if I should follow this recipe? I heard that the part of spreading egg/yoghrt/milk mix is omitted when making a homemade yufka, but maybe Im wrong, I also tried to find some recipies for borek but they all indicate filo/yufka from the shop. Im planning on making borek tomorrow and Im hopeless because it's my second time. The first time I made it from homemade dough was gluey/rawish. maybe I should add only oil between the layers??? Does anyone has an experience with homemade borek please. thanks N.

At 10:19 PM, Anonymous Anonymous said...

Hi Binnur,

Thank you, thank you, thank you for this wonderful site. In Australia we are very lucky to have some great Turkish take away and resteraunts but until I found your site I always failed when making things at home. I have a little girl who is a very fussy eater and your meat filled borek is the only minced meat recipe she will eat. Sometimes we use kangaroo meat instead of beef or lamb and my little girl calls this Aussie Borek.

At 10:06 AM, Blogger Binnur said...

Thank you! It amazes me to see how intelligent the children are. I think the Aussie Borek is the perfect given name for where you live:)

At 10:59 AM, Anonymous Anonymous said...

Hi I wonder if you can help I have searched high and low for a recipe my nene used to mega for me as a child it's a sweet nor borek I'm not sure but I think it had ricotta and cinnamon in it please can you help .
Thank you

At 6:21 PM, Blogger Binnur said...

Hi Nikki,
If I am not wrong, it is a sweet borek (not salty like standard borek). So it seems what you ask is;
"Turkish Milk Custard Dessert" which I've already posted under the

Dairy Dessert section. Here is the info:
Friday, August 26, 2011
Turkish Milk Custard Dessert

At 8:47 PM, Blogger Heather said...

I made this for my brother-in-law (he's from Ordu, Turkey) for a celebration and he was delighted! He thought it was very authentic. I'm making it again for my coworkers. Thanks for posting it!

At 11:58 PM, Blogger Jannah mua said...

Hi Binnur,

I was wondering if you could help me troubleshoot my borek.

Everytime I make borek whether its regular cheese borek or sigara borek, they come out so dry and bland! I want to say I was given advice to let liquids soak into borek before baking but can't remember. Any suggestions to help dry borek? Thanks so much!

At 10:34 AM, Blogger Binnur said...

Hi Jannah,
For Borek; you need to add more liquid like, milk, water or yogurt in it. And cover & keep it in the fridge for at least 2-3 hours before baking it. Do not over bake!
For sigara borek; You should roll them with more feta cheese and parsley. And, do not fry them too much, the colour should be light golden.


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