Potato Borek - Patatesli Börek
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
22 pieces
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Calories
162 kcal
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Course
Main Course, Breakfast, Appetizer, Snacks
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Cuisine
Mediterranean, Middle Eastern, Turkish
Potato Borek - Patatesli Börek
Description
Potato Borek combines cooked, grated potatoes mixed with melted butter, eggs, milk, grated kasar or similar cheese, crumbled feta, chopped parsley, salt, pepper, and optional chili. This filling is spread evenly between layers of yufka dough sheets. The yufka is gently handled to avoid tearing and rolled tightly into a log shape to encase the filling. After trimming, it is shaped and frozen briefly if necessary to ease slicing.
Borek dough bakes to a crisp, flaky exterior, contrasting the soft, creamy potato and cheese filling. The mild seasoning and herbs add flavor complexity while keeping the texture tender. The careful rolling and layering create a pastry with delicate layers and a rich, comforting interior.
This dish can be served as a snack, appetizer, or light meal, often accompanied by yogurt or salads. Freezing before or after baking allows for convenient make-ahead options, with up to three months of storage.
Ingredients
For the Potato Filling
- 500 g potato
- 100 g butter (melted)
- 2 egg
- 1 cup milk
- 100 g kasar cheese grated, or mozzarella or cheddar cheese
- 100 g feta cheese (crumbled)
- ½ teaspoon chili (optional)
- ½ teaspoon black pepper freshly ground
- 1 teaspoon salt
- ½ cup parsley (chopped)
For the Borek
- 3 pieces yufka 125 grams each, also called filo, very thin sheets of dough
- 1 egg for egg wash, yolk or 1 tbsp yoghurt mixed with 1 tbsp olive oil
- sesame seeds to garnish, or nigella seeds
Instructions
Making the Potato Filling
- Fill a medium saucepan with cold water and add the potatoes.
- Put the pan on medium heat, bring to a boil and gently simmer the potatoes on low heat for 30 minutes or until soft in the middle.
- Cool the potatoes down under running cold water and peel them.
- Grate the potatoes and set them aside.
- In a separate bowl, whisk the eggs and then add the milk along with the melted butter.
- Add the mixture into the bowl with the grated potatoes.
- Add chopped parsley, feta, kasar cheese, salt, freshly ground pepper, and chili (if using) to the bowl and give it a good stir.
Making the Borek
- Lay a sheet of yufka on a work surface and spoon ⅓ of the potato filling onto it. Spread the mixture evenly with the back of a spoon, taking care not to tear the yufka.
- Place the second yufka sheet on top and cover it with another ⅓ of the filling.
- Trim the sides of the yufka into a square and place the trimmings on top of the filling.
- Repeat the same with the last yufka and the potato filling.
- Roll the yufka sheet carefully into a neat cylinder.
- Cut the cylinder into two equal pieces.
- Wrap them with cling film and then place them into the freezer for about an hour or until semi-frozen.
- Wrap the cylinder with cling film and place it into the freezer for about an hour or until slightly frozen and easy to handle.
- Preheat the oven to 180° C (360° F).
- Cut the cylinder crosswise into slices two fingers thick using a sharp knife, and arrange them on a greaseproof paper-lined baking tray(s).
- Eggwash the slices and sprinkle on some sesame seeds or nigella seeds.
- Cook them in preheated oven for about 30 minutes or until golden and crispy.
Notes
- Roll the yufka sheets as tightly and gently as possible to maintain structure and prevent tearing.
- Use cling film or a kitchen towel to help shape and hold the rolled borek firmly into logs.
- Freeze the logs for about an hour before slicing to handle them more easily.
- Boreks can be frozen either pre- or post-baking and will keep well for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22pieces
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 203mg | 8% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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