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TurkishAuthentic Cuisine

Börek Dilimi 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Börek Dilimi 2

Börek Dilimi 2 is a cherished classic of Turkish tea time, where its golden, flaky layers make a regular appearance. Traditionally crafted in home kitchens, it’s a dish that speaks to the seasoned hand of the cook who knows just how much salt to sprinkle and when to be generous with butter. This version captures the essence of family cooking, meant to be shared around a table set with small glasses of freshly brewed tea.

Expect a satisfying crunch as your fork breaks through the delicate yufka sheets, revealing a rich, savory filling of cheese and parsley. The buttery layers melt into each bite, delivering a comforting warmth that pairs perfectly with the slight tang of the cheese. It's a dish that invites you to take your time, savoring each mouthful as you chat and relax in good company.

Ingredients

  • 6yufka sheets
  • 250 gcheese
  • 100 gbutter
  • parsley — chopped

Method

  1. Begin by melting 100 g of butter in a small saucepan over low heat. Stir occasionally to ensure it melts evenly without browning. Once melted, set it aside to cool slightly, which will help it blend smoothly with other ingredients later.
  2. In a large mixing bowl, crumble 250 g of cheese. You can use a mixture of Turkish white cheese or feta, depending on your preference. Add a handful of chopped parsley to the cheese, mixing gently to evenly distribute the parsley throughout.
  3. Lay out one yufka sheet on a clean, flat surface. Brush it generously with the melted butter, ensuring the entire surface is covered. This will help the yufka become crispy and golden when baked.
  4. Place a portion of the cheese and parsley mixture along one edge of the buttered yufka. Roll the yufka tightly around the filling, forming a long cylinder. Repeat this process with the remaining yufka sheets and filling.
  5. Preheat your oven to 180°C (350°F). Arrange the rolled yufka cylinders on a baking tray lined with parchment paper. Brush the tops with any remaining melted butter to encourage browning.
  6. Bake the börek in the preheated oven until the yufka is golden brown and crispy, about 20-25 minutes. The edges should be visibly crisp, and the aroma should be rich and buttery.
  7. Once baked, remove the börek from the oven and let it cool slightly on the tray. This brief cooling will help the layers set, making it easier to slice.
  8. Cut the börek into slices and serve warm. The cheese should be soft and slightly melted, providing a creamy contrast to the crisp yufka layers. Enjoy as part of a tea-time spread or as a savory snack.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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