Pastries and dough-based dishes
Named for the Sariyer district of Istanbul, this börek is made by filling yufka (thin Turkish pastry sheets) with cheese, rolling them up, and frying them. Its crisp exterior and melted cheese filling make it a popular breakfast snack.
Cut each yufka sheet into 4 triangles.
Place Turkish semi-hard cheese along the wide edge of each triangle and roll it up tightly. Seal the edge with egg.
Heat the oil over medium heat. Fry the rolls for 6–8 minutes, until golden and crisp on all sides.
Drain on paper towels and serve hot.
Uncooked börek can be stored in the freezer for up to 1 month and fried without thawing. Cooked börek is best eaten fresh. Allergens: contains wheat, milk (cheese), and egg. Take care when frying in hot oil.
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