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

Saturday, October 21, 2006

Leek and Feta Cheese Borek

(Pirasa ve Beyaz Peynirli Borek)

Leek and Feta Cheese Borek
1/2 cup plain yogurt, at room temperature
3/4 cup sunflower oil
3 eggs, at room temperature
3 sticks of leek with the roots cut, washed and finely sliced
1 cup feta cheese, crumbled
2 cups all purpose flour, sifted
1 tsp baking powder
1/2 tsp cayenne pepper or red pepper flakes (optional)
1 tsp salt
1/2 tsp black pepper

8x8x2 (2L) Pyrex dish

Preheat the oven to 400 F (200 C).

Whisk the yogurt, eggs and sunflower oil in a deep plastic bowl. Toss in the leek and feta cheese. Add the flour, baking powder, cayenne pepper, black pepper and salt. Knead using your hands. Place into an oven-proof dish. Bake until the top gets nice golden colour - it takes about 30-35 minutes. Cut in square pieces with a knife. Serve warm or at room temperature with Turkish tea or Ayran on the side for breakfast or as a snack.

Makes 8-10 servings.



At 3:31 PM, Anonymous Anonymous said...

This looks really delicious!

At 8:17 PM, Anonymous Anonymous said...

mmmm...this sounds great!

At 4:27 AM, Blogger StarLit said...


At 9:33 AM, Blogger Ferda said...

Cok lezzetli bir borek tarifi bu. Tesekkurler. Esim ve ben bayildik buna!

This recipe gets an A from me! :-) Thank you for sharing.

At 3:40 PM, Anonymous Anonymous said...

Great recipe! I didn't have any leeks on hand, so I substituted chopped spinach with a little cooked scallion and garlic to give back some of the onion flavor the leeks would have given. I also used olive oil in place of the sunflower oil since I didn't have that either. It was quick to make, and very tasty! Thanks. :)

At 3:25 PM, Blogger Binnur said...

Hi Ferda,
Begenmenize cok memnun oldum, I love it too:)

At 3:32 PM, Blogger Binnur said...

Hi Anya,
I loved your recipe too:) What a great combination which shows you're a very good cook! I will definitly try this...thanks:)

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

Thank you so much for the recipe and the website.

I made dibble that was delicious, and the leek and feta borek.

Question about the barek, mine seemed solid, should it have been flaky? Also I froze some of the barek will it be okay?

I'm single, love to eat, and cook for myself once or twice a week. Turkish cuisine seems to lend itself well to my lifestyle- its healthy and I can make these dishes in advance without sacrificing flavor.

I can't tell how glad I was to find your site.

Thank you, Jeanna DeSisto

At 12:05 PM, Blogger Binnur said...

Hi Jeanna,
Thank you:) This Borek is a solid one. I never froze it before but I think it will be just fine after thawed.Turkish cuisine has a healthy, delicious and easy to make dishes as you pointed. I am glad you like our cuisine:)
Take care,

At 8:54 PM, Anonymous Anonymous said...

This is so good I can't even tell..Can be prepared in a snap as well.Great! What else?

At 1:36 AM, Anonymous Anonymous said...

Hi Binnur,
My family and I loved this borek. Thank you so much. I have cooked so many dishes from your cookbook and they have all been so so yummy.


At 11:57 AM, Anonymous Anonymous said...

it looks so delicious, Ive just decided to make it tonight. will let you know how it comes out;)

At 1:16 PM, Anonymous Anonymous said...

I've made it!!! though it looks a bit different;/
it's like a savoury cake and really nice texture too:))
only I think mine was not of pouring consistency.. could it be because I only had two leeks not three? well, anyway, now that i've tried i KNOW im going to make it for my family too:))
thank you!

At 8:03 PM, Blogger Binnur said...

I am glad you did and liked it:) Actually it is not a batter. It needs to be knead with hand to prepare. So I think it is okay:)
Take care,

At 9:05 PM, Anonymous Artemis Ozten said...

Hi Binnur,

I made this borek from your book's recipe. It turned out delicious, but it really doesn't taste or look like borek. It did not even look like the picture in the book. It looked more like a baked vegetable dish.

My suspicion is that the amount of the leek was not well prescribed. I put 3 leeks, by removing the ends about half way. But I left some green ends too. So, what do you exactly mean by removing the ends? Do you mean to remove all greens of the leek? Is there a cup measure for the sliced leek amount?

At 2:15 PM, Blogger Binnur said...

Hi Artemis,
It should be exactly like as shown in the picture:) There are so many different types of Borek in Turkish kitchen. They don't always have to be made with yufka (Phyllo Pastry). You should cut off only the roots and a little bit of the pieces in the ends, that's it.

At 4:22 PM, Anonymous Anonymous said...

If I understand it corectly...after kneading the cheese will fall apart and just give a taste?

At 6:58 PM, Blogger Binnur said...

Yes, it is correct:)

At 10:34 AM, Anonymous Paul said...

Have made this a few times.adding a small piece garlic .we experiment every time we cook it just lobe that salty taste of the feta mmmm.

At 11:26 AM, Blogger Binnur said...

Hi Paul,
The feta cheese is very salty in here:(
Therefore, I always soak the feta cheese in drinking water. Then, I refresh the water every time I add the new feta cheese.

At 3:05 PM, Anonymous Anonymous said...

Hi! I love your site. I have a little bit of a dumb question - do you use the whole entire leek, even the green part? Or only the white part?

At 4:50 PM, Blogger Binnur said...

Thank you:) Yes, the whole entire leek including the green part is used.


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