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

Monday, August 22, 2011

Pleated Borek

(Kirma Borek)

Pleated Borek
12 sheets Phyllo Pastry


250-300 gr feta cheese, crumbled
1/2 cup parsley, chopped

2 eggs
3/4 cup milk
1/4 cup %35 cream or 2 tbsp milk or yogurt butterfat*
4 tbsp yogurt
1/2 tsp baking powder

3 L Pyrex dish (or oven dish)

Oil the oven tray or large size Pyrex dish with the butter. Take 3 sheets of Phyllo Pastry, lay it down on the counter. Pleat the middle portion of it.

Sprinkle the 1/4 of filling all over it (picture). Cover this part of pasties with the flat parts from each of two sides (picture). Push the short edges to purse and flatten the pastry upside down. Cut it into 4 pieces (picture) and arrange them in an oven dish side by side.

Repeat it for the rest of the Phyllo Pastry sheets. Arrange them all in an oven proof dish. Whisk and pour the sauce ingredients all over it (picture). Let stand for half an hour in the refrigerator.

Preheat the oven to 375 F (190). Bake until the top gets nice golden colour. Cut in square pieces with a knife. Serve the Pleated Borek with Ayran or Compote.

*The milk would be boiled to pasteurize it; then let cool for 24 hours, which would bring the butterfat to the surface.

If you like to use Turkish Yufka, here is the recipe:

One of my grandma's favorite Boreks is the Pleated Borek. The recipe given with the Turkish yufka belongs to her:)

3 Turkish yufka

250-300 gr feta cheese, crumbled
1/2 cup parsley, chopped

2 cups milk
3 eggs
3 tbsp Turkish plain yogurt
2 tbsp milk or yogurt butterfat*
1/2 tsp baking powder

Bairam Menu:

-Tomato Soup with Flat Green Beans, Tenderloin in Parchment Paper, Aegean Style Vegetable Pilaf, Turkish-Style Potato Salad, Stuffed Peppers in Olive Oil, Shakshuka, Shrimp Cocktail in a Basket and Cherry-Milk Pudding.



At 5:47 PM, Anonymous Anonymous said...

hello! when it comes to a butterfat -after cooking the milk, am I supposed to put it in a fridge or keep outside?(for 24hours)tesekkur ederim

At 8:46 PM, Blogger Binnur said...

It should be kept in the fridge for a day to have a thicker butterfat. If you prefer %10 half&half to make butterfat you will have more of it:) I always make Turkish Coffee with Milk with the leftover butterfat:)

At 10:26 AM, Anonymous Anonymous said...

Hi. A great looking borek. I didnt try it yet.I have no idea about it. Do I really dont have to put any filling in it ?and whether it should taste alike su borek? or more dry? I appreciate all yours recipies!Im trying to cook them all;)

At 10:31 AM, Anonymous Anonymous said...

what inspiries me about this borek is that a baking powder is added to THE SAUCE(without any flour!). culinary is my passion and this is a real hint for me!

At 12:29 PM, Blogger Binnur said...

I am sorry. There is supposed to be a filling. I have corrected it:) Thank you for your attention:)
It is going to be more dry.

At 3:04 PM, Anonymous Anonymous said...

Hi again.there is no problem at all.if u said 'make a borek without filling' I would surely follow your guides and probably love it as much as all the food that I made so far! cheers

At 10:14 PM, Blogger Binnur said...

Thank you, for your trust:)

At 12:46 PM, Anonymous Anonymous said...

I have made this borek twice and it is quite delicious. However I do have a question, I used the version with Turkish yufka and I wondered if it is supposed to have less eggs. The consistency is more 'eggy' than I am used to in boreks.Love your website, Zeyneb

At 8:06 PM, Blogger Binnur said...

Hi Zeyneb,
It's supposed to be 3 eggs, sorry:( One egg for each yufka..and some how I ended up writing 4 eggs. Thank you for bringing it to my attention:)

At 9:02 AM, Anonymous Anonymous said...

Love to try this burek. The turkish yufka I generally buy is round sheet. Do you just cut it in strips? Also, do you still use baking powder in the sauce? Thanks.

At 10:58 AM, Blogger Binnur said...

Yes, I cut yufka in strips and I also use baking powder in the sauce:)
Take care,

At 8:45 AM, Blogger Aisha said...

I found ur amazing website recently and i want to make the Pleated Borek this is going to be my first time .. and i have a kind of ridiculous question but is there any recipe for making the actual pastry or do i have to buy it????

At 1:04 PM, Blogger Binnur said...

Hi Aisha,
Thank you:) If you like you can make your own Turkish Yufka (pastry)or buy the ready to use ones:)
You can use Gozleme dough to make yufka. But here is the recipe to make Yufka and Cig Borek:)
2 cups milk
750 gr all purpose flour
Mix and knead them all.
I am not sure whether you know the size of Turkish yufka. We use 3 Turkish yufkas to make a regular size Borek. So it depends on how big the yufka will be... also it depends on how thin they will be!
Take care,

At 3:59 PM, Blogger Aisha said...

thanks alot Binnur
i dont think that we have yufka pastry in jordan so i guess the alternative is to make one .. thanks again for the recipe :)

At 12:49 PM, Anonymous Anonymous said...

hello Binnur,the hint with adding milk to yufka dough was a hit, I also add some oil since I cant buy yufka or even filo! anywhere around,thanks again for this brilliant advice the dough is very tasty and rolls up well


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