Turkish Borek
Baked Turkish borek with thin layers of pastry, made with yufka dough or baklava pastry; lasagna sheets may also be used according to the description. It is brushed with animal ghee and butter and filled with Kashkaval cheese, Cheddar cheese, mortadella, and olives. The recipe is served hot, and no specific cooking time, temperature, or number of servings is available in the sources.
A baked pastry made with thin layers of dough and a savory filling.
Like a flaky stuffed pastry or savory pie.
Ingredients
- Yufka dough
- Baklava pastry
- Animal ghee
- Butter
- 2 2 eggs
- a drop A drop of white vinegar
- a pinch A pinch of white pepper
- a little A little milk
- half a kilo Half a kilo of Kashkaval cheese
- Cheddar cheese
- Mortadella
- Olives
Instructions
- In the oven, prepare yufka dough, baklava pastry, or lasagna sheets as mentioned in the description, then get them ready for filling.
- In a bowl, mix 2 eggs with a drop of white vinegar or a pinch of white pepper and a little milk.
- In another bowl, prepare the filling from half a kilo of Kashkaval cheese with Cheddar cheese, mortadella, and olives.
- In an oven tray, layer the dough, brushing it with animal ghee or butter as mentioned in the description, then add the filling.
- In the oven, bake the borek until it turns golden brown and is ready to serve.
- On a serving platter, serve the borek hot.