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

Ingredient Substitutions

• Instead of Sparkling Water: Club soda
• Instead of Vegetable Oil: olive oil (light)
• Instead of Whole Milk: 2% milk, plant‑based milk (omit for authentic flavor)
• Instead of Turkish White Cheese (Feta‑style): Greek feta, crumbled halloumi
• Instead of Fresh Parsley: cilantro, fresh dill
• Instead of Eggs: egg substitute for batter (but not for glaze)
• Instead of Salt: kosher salt (adjust amount)
• Instead of White Sesame Seeds: tahini (for flavor)
• Instead of Black Sesame Seeds: mixed sesame seeds
• Instead of Yufka (Turkish Phyllo) Sheets: regular phyllo dough (thinner)

Equipment Needed

• Mixing Bowl
• Whisk
• Sharp Knife
• Cutting Board
• Measuring Cup Set
• Baking Dish (30 × 20 cm)
• Pastry Brush
• Oven
• Spatula (optional)
• Serving Knife (optional)

Critical Steps — Do Not Skip

• Cutting yufka into uniform 1 cm strips
• Preparing the light sparkling‑water batter
• Layering the yufka, batter, and cheese filling correctly
• Baking until the top is golden and the pastry is fully crisp

Chef Tips from the Video

• Cold sparkling water creates steam pockets that keep the yufka light and flaky.
• Mix the parsley into the cheese just before assembling to retain its fresh color.
• Use both white and black sesame seeds for a striking visual contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 180°C oven for 10‑12 minutes to regain crispness.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Bake from frozen for 45‑50 minutes, or thaw overnight and bake as usual.

Room temperature: Not recommended; the pastry will become soggy.

Make-Ahead Tips

• Assemble the borec up to step 11, cover tightly, and refrigerate for up to 12 hours before baking.
• Unbaked assembled borec freezes well; thaw overnight in the fridge before baking.

Frequently Asked Questions