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Cypriot Cuisine Pastries & Baking

Turkish Cheese Börek

A tray börek moistened with a milk-and-oil mixture rather than soaked, with the cheese's salt balanced first.

Prep 25 minCook 35 minTotal 1 hServings 4Difficulty Medium

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Last editorial review: 16.09.2026
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Step by step

Preparation steps

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Make the wetting mix

Whisk the milk, olive oil and one egg together; it should stay pourable, not thick.

Prepare the cheese

Crumble the white cheese with a fork and mix with parsley; if salty, soak for five minutes first and drain.

Layer

Lay one sheet in the tray and brush with the mixture, then add a second sheet loosely crumpled and brush again.

Spread the filling

Spread the cheese evenly to the edges and cover with the third sheet.

Finish the top

Do not brush the top sheet with the mixture; use egg yolk only, then scatter sesame and nigella seeds.

Bake

Bake in a preheated oven at 180°C for 35-40 minutes until golden on top, and rest for ten minutes before slicing.

Time's up! Enjoy your meal.

Serving & storage

Kitchen notes

Storage: Up to 2 days in the fridge.

Transparent source info

Source & freshness

Editorial and media review in progress

Last check: 16.09.2026

House Chef Cyprus özgün editoryal içerik

Frequently Asked Questions

Culinary FAQ & Cooking Tips

How should Turkish Cheese Börek be stored and how long does it stay fresh?

Keeps fresh in the refrigerator for up to 2 days.

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