Börek – golden-brown love from the oven
What pizza is to Italy, Börek is to the Aegean:
A classic that every family makes a little differently but everyone agrees: Börek is always a good idea and brings back childhood memories.
Whether grabbed on the go during a market stroll, served at Sunday breakfast, or as a quick dinner this crispy, juicy pastry roll is more than just a snack. It’s a way of life.
Otlu Börek – the greenest temptation of the Aegean
It’s spring, April or May, and everywhere in the Aegean, nature turns green.
Now it’s Ot season – the time for fresh herbs! And what do you do with them?
Of course: wrap them in Yufka dough, pop it in the oven, and be happy.
This version is juicy, savory, fragrant, and an absolute classic – especially in the rural regions around the Aegean.
Ingredients for a medium-sized baking dish
(I used a baking dish because I wanted it thicker, but a smaller baking sheet works too!)
For the dough:
-3 Yufka sheets (found in the refrigerated section – available in many supermarkets now)
For the yogurt mixture (for soaking the layers):
-1 glass of neutral oil (e.g., canola or sunflower oil)
-2 glasses of yogurt
-1 glass of sparkling water
-1 egg
Mix everything well.
This mixture keeps your Börek moist and prevents the Yufka from drying out – store-bought Yufka is often a bit firmer than homemade.
For the filling:
Agnó Extra Virgin Olive Oil
Onions, finely chopped
"Greens": Swiss chard, parsley, dill, rapini, mint, purslane
Sheep’s cheese, crumbled
Salt, pepper
Sweet paprika powder
Chili flakes or Pul Biber (to taste)
Tip:
You can get really creative with the herbs and greens – anything green can join the party:
Spinach, leeks, arugula, spring onions… everything is allowed.
You can also adjust the proportions however you like: more spinach or more chard – go for it!
Just keep in mind: better too much than too little, since the greens shrink quite a bit when cooked.
And if you end up with leftover filling – no worries! You’ll find delicious ideas for using it up below.
Preparation: Layering it up
Preheat the oven to 220 °C (top/bottom heat).
Lightly oil a baking dish or line it with baking paper.
Place one Yufka sheet inside – it’s okay if it hangs over the edges.
Generously brush with the yogurt mixture.
Spread a portion of the filling on top.
Continue layering: Yufka – mixture – filling – until everything is used up.
Fold in any overhanging Yufka edges.
Pour the remaining yogurt mixture over the top.
Sprinkle with sesame seeds.
Pop it in the oven! Bake for about 30–40 minutes, until the surface is golden brown.
Leftover filling? Jackpot!
Green Rice:
Add a little tomato paste, water, and a handful of rice to the leftover filling. Let it simmer until the rice is cooked – voilà, a flavorful, filling leftover dish.
Green Omelette:
Whisk the filling with a few eggs, pour into a pan, and let it set – perfect for breakfast or a light dinner.
