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Turkish Borek Recipe (Sigara Borek)

Borek is a Turkish savory crunchy pastry filled with different fillings such as cheese or potatoes. Learn how to make Turkish borek recipe by watching our step-by-step video and tutorial. They are perfect as a midday snack or for breakfast and you can make them in advance and freeze them for later. 

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 servings
Calories: 347 kcal
Course: Appetizer
Cuisine: Turkish

Ingredients

  • 1 package Yufka Dough See note #1
Spinach filling
  • 1 tbsp olive oil
  • 1 small onion diced
  • 4 cups spinach
  • 1/2 cup white cheese See note #2
  • 1/4 tsp salt
  • 1/2 tsp black pepper
Potato filling
  • 1 russet potato
  • 1/2 tsp Aleppo pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
Cheese filling
  • 1/2 cup white cheese
  • 2 tbsp chopped parsley
  • 1/4 tsp salt
  • 1/4 tsp black pepper
To assemble and fry
  • 1/4 cup vegetable oil

Instructions

    Cup of Yum
  1. First, know that yufka, like phyllo dough, is delicate and might break. That's completely okay.
  2. To make the spinach filling: Heat olive oil in a pan over medium heat. Saute onion until golden, add spinach and cook until the spinach is wilted. Once the spinach is cool enough to handle, mix it with cheese, salt and pepper.
  3. To make potato filling: Wash and peel the potato. Cut it into large chunks and boil until fork tender. Mash the potato completely and add Aleppo pepper, salt and black pepper.
  4. To make the cheese filling: Mix cheese with parsley, salt and pepper.
  5. Place a triangle shaped yufka dough on a clean surface, with the wide side facing you. Wet your finger with water and moisten the edges. This will help the edges to stick while rolling.
  6. Add one to two tablespoon of filling one inch away from the wide edge and form it into a thin log.
  7. Fold the outer corners over the filling and roll the borek. Dip your index finger in water and wet the edges again and roll tightly. Set aside and continue with the remaining yufka and filling. 
  8. Heat 2 tablespoons vegetable oil in a non stick pan over medium heat. Once the oil is hot, place the boreks in the oil and fry on all sides until crispy and golden. Don't over crowd the pan. Place the boreks on a kitchen paper towel to absorb the excess oil. 
  9. Continue with the remaining boreks and add more oil if needed.

Notes

  • You can find triangle yufka dough in Turkish shops. If you cannot find it, phyllo dough can work as well. Place a sheet of phyllo dough on a clean surface and cover the remaining dough with a damp towel. Cut the phyllo dough into 4 stripes and fill and roll them as instructed. 
  • You can use Turkish white cheese (Beyaz Peyniri) or feta. 
  • These measurements are to make about 24-30 boreks using all the fillings. You can store the leftover fillings in an airtight container and refrigerate for up to 4 days. 
  • Double or triple one of the fillings if you would like to make only one of them instead of all three. 
  • Borek makes the perfect appetizer for parties and gatherings. You can prepare them in advance and just fry them right before the party. 

Nutrition Information

Serving 4servings Calories 347kcal (17%) Carbohydrates 13g (4%) Protein 11g (22%) Fat 30g (46%) Saturated Fat 20g (100%) Cholesterol 31mg (10%) Sodium 1531mg (64%) Potassium 414mg (12%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 3060IU (61%) Vitamin C 14mg (16%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 347

% Daily Value*

Serving 4servings
Calories 347kcal 17%
Carbohydrates 13g 4%
Protein 11g 22%
Fat 30g 46%
Saturated Fat 20g 100%
Cholesterol 31mg 10%
Sodium 1531mg 64%
Potassium 414mg 9%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 3060IU 61%
Vitamin C 14mg 16%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.