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TurkishAuthentic Cuisine

Kol Böreği

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Kol Böreği

Kol Böreği, a beloved staple of Turkish tea time, is a dish that embodies the art of casual sharing. Traditionally prepared in the home kitchen, it relies on the intuition of the cook, who judges salt by feel and applies butter with a generous hand. This version captures the essence of how a Turkish family might assemble it for an afternoon gathering, inviting everyone to partake in its flaky, comforting layers.

Each bite of Kol Böreği reveals a delicate balance between the crisp yufka sheets and the soft, savory filling of spinach and feta. The buttery richness envelops your senses, creating a satisfying contrast with the tangy cheese and earthy greens. Meant to be savored slowly, it is a dish that encourages conversation and connection over a shared table.

Ingredients

  • 10yufka sheets
  • 400 gspinach
  • 200 gfeta
  • 100 gbutter
  • to tastefine sea salt

Method

  1. Start by melting 100 g of butter in a small saucepan over low heat. Once melted, let it cool slightly but keep it in a liquid state. This will be used to brush between the yufka layers, ensuring they remain moist and flavorful.
  2. Wash and roughly chop 400 g of spinach. Place the spinach in a large bowl and crumble 200 g of feta cheese over it. Mix them together with your hands, ensuring the feta is evenly distributed throughout the spinach. Add fine sea salt to taste, keeping in mind that feta is already salty.
  3. Lay out one sheet of yufka on a clean, dry surface. Brush it generously with the melted butter using a pastry brush. Place another yufka sheet on top and brush it again with butter. Repeat this process until you have stacked and buttered five yufka sheets.
  4. Spread half of the spinach and feta mixture evenly over the top yufka sheet, leaving a small border around the edges. Carefully roll the layered yufka into a tight cylinder, starting from one of the shorter edges. Place the roll seam-side down on a baking sheet lined with parchment paper.
  5. Repeat the layering and filling process with the remaining five yufka sheets and the rest of the spinach-feta mixture. Roll this second set into another cylinder and place it on the baking sheet next to the first roll.
  6. Preheat your oven to 180°C (356°F). Brush the tops of both rolls with any remaining melted butter. This will help them achieve a golden, crispy finish.
  7. Bake the böreği in the preheated oven until the yufka is golden brown and crisp, about 25-30 minutes. The rolls should feel firm to the touch and have a rich, buttery aroma.
  8. Once baked, allow the böreği to cool slightly on the baking sheet. Slice into portions and serve warm, ideally as part of a shared tea time spread. The contrast between the crispy exterior and the soft, savory filling is best enjoyed fresh.
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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