📝 About This Recipe
A staple of Turkish breakfast and afternoon tea, this cheese-filled pastry features delicate layers of dough soaked in a rich yogurt and egg wash. The result is a magnificent contrast between the shattering, golden-brown exterior and the tender, creamy, herbed cheese center. It is a comforting, savory masterpiece that brings the aromatic spirit of an Istanbul bakery right into your home kitchen.
🥗 Ingredients
The Pastry
- 500 grams Yufka dough or Phyllo pastry (if using phyllo, use 2-3 sheets per layer)
The Cheese Filling
- 300 grams Turkish White Cheese or High-quality Feta (crumbled)
- 200 grams Lor cheese or Ricotta (provides a creamy texture)
- 1/2 cup Fresh Flat-leaf Parsley (finely chopped)
- 1/4 cup Fresh Dill (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Soaking Liquid
- 3 large Eggs (at room temperature)
- 1 cup Whole Milk
- 1/2 cup Plain Yogurt (full fat preferred)
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Sparkling Water (the secret for a fluffy rise)
- 2 tablespoons Unsalted Butter (melted for the pan)
For Garnish
- 1 tablespoon Nigella Seeds (also known as çörek otu)
- 1 tablespoon Sesame Seeds (toasted)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and generously brush a 9x13 inch rectangular baking dish with the melted butter.
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2
In a medium bowl, prepare the filling by combining the crumbled feta, ricotta (or lor cheese), chopped parsley, dill, and black pepper. Mix well with a fork until the herbs are evenly distributed.
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3
In a separate large bowl, whisk together the eggs, milk, yogurt, and olive oil until smooth. Slowly pour in the sparkling water and whisk gently to combine without losing all the carbonation.
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4
Lay the first sheet of Yufka or 3 sheets of Phyllo into the baking dish, allowing the excess dough to hang over the edges of the pan. This will form the 'envelope' that holds the filling.
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5
Drizzle 3-4 tablespoons of the soaking liquid over the base layer, spreading it lightly with a pastry brush.
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6
Take another sheet of dough, tear it into large pieces, and layer it loosely (crinkled) over the base. Drizzle with more soaking liquid.
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7
Repeat the torn dough and liquid layer once more, then evenly spread the entire cheese and herb mixture over the surface.
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8
Continue layering with the remaining dough, tearing and crinkling each piece and soaking each layer with the liquid mixture until you have used all but one sheet of dough.
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9
Fold the overhanging edges of the bottom dough sheet inward over the top of the pastry to seal the börek.
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10
Place the final smooth sheet of dough on top, tucking the edges down the sides of the pan. Pour any remaining soaking liquid over the top and spread it evenly.
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11
Sprinkle the nigella seeds and sesame seeds over the top. Let the dish rest for 15-20 minutes at room temperature to allow the dough to fully absorb the liquids.
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12
Bake for 35-40 minutes, or until the top is deeply golden brown and the pastry has puffed up significantly. Let it cool for 10 minutes before slicing into squares and serving.
💡 Chef's Tips
Use a mix of sharp Feta and mild Ricotta for the best flavor balance; the feta provides salt while the ricotta adds creaminess. If using Phyllo instead of Yufka, use 3 sheets for every single layer mentioned to ensure the pastry has enough body. Do not skip the sparkling water; the carbonation creates tiny air pockets that make the internal layers light and airy rather than dense. Ensure your fresh herbs are completely dry after washing; any excess water will make the cheese filling soggy. For an extra-rich version, you can substitute half of the olive oil in the sauce with melted butter.
🍽️ Serving Suggestions
Serve warm with a glass of hot Turkish black tea (Çay) for a truly authentic experience. Pair with a side of sliced heirloom tomatoes, Persian cucumbers, and brined Kalamata olives. A dollop of thick Greek yogurt or a side of garlicky labneh complements the salty cheese filling perfectly. Serve alongside a crisp Shepherd’s Salad (Çoban Salatası) with a lemon-olive oil dressing for a complete lunch. Enjoy as a 'hand pie' snack on the go, as it tastes just as delicious at room temperature.