At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Serves 6
• Prep time: 10 minutes
• Cook time: 30–35 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Serves 6.

• Calories: 380 kcal
• Protein: 12 g
• Carbohydrates: 15 g
• Fat: 31 g
• Sodium: 283 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Börek

Have these measured and ready before you begin.

• 3 large yufka sheets (thin pastry sheets; use large lavash-style yufka when possible)
• about 3/4 cup plus 1 tablespoon (200 ml by volume) lor cheese
• about 3/4 cup plus 1 tablespoon (200 ml by volume) grated kaşar or low-moisture mozzarella
• about 3/4 cup plus 1 tablespoon (200 ml by volume) chopped parsley
• 1/2 cup (120 ml) whole milk
• 1/2 cup (120 ml) neutral oil
• 2 large eggs, plus 1 egg yolk
• 1 tablespoon sesame seeds

Directions

1. Mix the lor, kaşar, and parsley for the filling.

2. Whisk the 2 whole eggs with the milk and oil for the soaking mixture; reserve the separate yolk for the top.

3. Line a flat-bottomed round pan with 1 whole yufka sheet, leaving the edges overhanging, and moisten the base with sauce.

4. Tear the other 2 sheets into 8 pieces, layer 4 pieces with sauce, add all the cheese filling, then layer the remaining pieces with more sauce.

5. Fold the overhang inward to close the pastry and pour over any remaining sauce.

6. Brush with yolk, sprinkle with sesame, and bake at 350°F (175°C) for 30–35 minutes, until deeply golden.

Sources

1. USDA FoodData Central — April 2026 data release