BÖREK au FROMAGE à Partager en famille 😋Croustillant à l’Extérieur, Fondant à l’Intérieur 🇹🇷

Ingredients

• 200 ml Sparkling Water (cold)
• 200 ml Vegetable Oil (neutral oil, such as canola or sunflower)
• 200 ml Whole Milk (room temperature)
• 2 blocks Turkish White Cheese (Feta‑style) (about 200 g each, crumbled)
• 1 bunch Fresh Parsley (washed, stems removed, finely chopped)
• 3 pieces Eggs (large; 2 for batter, 1 for glaze)
• 1 tsp Salt (fine sea salt)
• 1 tbsp White Sesame Seeds (to sprinkle on top)
• 1 tbsp Black Sesame Seeds (to sprinkle on top for contrast)
• 8 sheets Yufka (Turkish Phyllo) Sheets (thawed if frozen; cut into 1 cm strips)

Instructions

1. Cut Yufka into Strips

   Lay the yufka sheets on a clean surface, pinch each sheet into a loose roll and cut into 1 cm wide strips using a sharp knife.

   Time: PT10M

2. Chop Parsley

   Wash the parsley, remove thick stems, and finely chop the leaves.

   Time: PT5M

3. Prepare Cheese‑Parsley Filling

   Crumble the two blocks of Turkish cheese into a bowl, add the chopped parsley, and mix gently with a spoon until evenly distributed.

   Time: PT5M

4. Make the Liquid Batter

   In a separate mixing bowl whisk together the milk, sparkling water, vegetable oil, two eggs, and 1 tsp salt until smooth.

   Time: PT5M

5. Grease the Baking Dish

   Brush the 30 × 20 cm baking dish with about 1 tbsp of oil, making sure to coat the sides as well.

   Time: PT2M

6. First Layer of Yufka

   Spread half of the yufka strips evenly across the bottom of the dish, pressing gently to fill any gaps.

   Time: PT5M

7. Add Half of the Liquid Batter

   Pour half of the prepared liquid batter over the first yufka layer, allowing it to soak through.

   Time: PT2M

8. Layer the Cheese Filling

   Evenly distribute the cheese‑parsley mixture over the soaked yufka, spreading it like a lasagna filling.

   Time: PT5M

9. Second Layer of Yufka

   Place the remaining yufka strips on top of the cheese layer, covering the surface completely.

   Time: PT5M

10. Add Remaining Liquid Batter

    Pour the rest of the liquid batter over the top layer, ensuring all strips are moistened.

    Time: PT2M

11. Egg Glaze and Sesame Seeds

    Beat the third egg and brush it over the surface. Sprinkle white and black sesame seeds evenly.

    Time: PT3M

12. Bake

    Bake in a pre‑heated oven at 180°C for 40 minutes, or until the borec is puffed, golden, and crisp on top.

    Time: PT40M

    Temperature: 180°C

13. Rest and Slice

    Remove from oven, let rest 5 minutes, then cut into rectangular portions like a lasagna.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g