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TurkishAuthentic Cuisine

Börek Dilimi

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Börek Dilimi

Börek Dilimi captures the essence of Turkish tea time, where simplicity meets indulgence. Traditionally, it's a staple of home gatherings, where the art of cooking is passed down through generations, each family adding its own touch. This version stays true to those roots, reflecting the way a Turkish family cook would casually prepare it for an afternoon filled with conversation and comfort.

The texture of the yufka sheets should be crisp and golden, contrasting with the creamy, salty cheese filling that melts with each bite. Butter adds a rich depth, while fresh parsley provides a hint of brightness. It's a dish that invites sharing, meant to be enjoyed warm, straight from the oven, embodying the essence of Turkish hospitality.

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 until the butter is fully melted and has a golden hue. This will take a few minutes, and the butter should have a nutty aroma. Remove from heat and let it cool slightly while you prepare the other ingredients.
  2. Crumble 250 g of cheese into a medium bowl. You can use a fork to break it into small, even pieces. Chop a handful of fresh parsley finely and mix it into the cheese. This will add freshness and a slight peppery flavor to the filling.
  3. Lay out one sheet of yufka on a clean, flat surface. Brush the surface lightly with the melted butter using a pastry brush. Ensure the entire sheet is covered, as this will help the layers stick together and create a flaky texture.
  4. Evenly distribute a portion of the cheese and parsley mixture over the buttered yufka sheet. Fold the sheet in half to encase the filling. Repeat this process with the remaining yufka sheets, butter, and cheese mixture, layering them into a stack.
  5. Preheat your oven to 180°C (350°F). Transfer the layered yufka stack to a baking tray lined with parchment paper. Use a sharp knife to score the top layer into diamond or square shapes, which will make it easier to cut after baking.
  6. Place the tray in the preheated oven and bake until the top is golden brown and crisp, about 25-30 minutes. The edges should be slightly darker and the layers should have puffed up. This indicates that the börek is cooked through.
  7. Remove the börek from the oven and let it cool for a few minutes on a wire rack. This will allow the layers to set and make it easier to cut. Serve warm, allowing the flavors to meld and the texture to be enjoyed at its best.
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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