The origins of the Turkish cheese pastry called Peynirli Börek is intricate and includes culinary influences spanning centuries and diverse regions. While pinpointing a single point of origin is challenging, here’s a glimpse into its rich history:
Ancient Influences: Börek itself originates from nomadic Turkic tribes in Central Asia, who used the technique of layering and wrapping doughs, often filled with meat or vegetables. This “yufka” dough technique travelled with them as they migrated westward, setting the stage for Börek variations.
Byzantine and Ottoman Fusion: Arriving in Anatolia, the Turks encountered Byzantine cuisine, characterized by cheese-filled pastries like “placenta” and “bougatsa.” This cross-cultural exchange likely contributed to the development of cheese-filled Börek. The rise of the Ottoman Empire further solidified Börek’s popularity, with variations like Peynirli Börek becoming staple dishes throughout the vast Ottoman territories.
Attributing a single origin to Peynirli Börek is less accurate than appreciating its evolution as a culinary tapestry. It embodies the centuries-long interaction of nomadic traditions, Byzantine influences, and Ottoman ingenuity, adapting to local preferences and ingredients, ultimately becoming a cherished element of Turkish cuisine.
Peynirli Börek- Turkish Cheese Pastry in a Tray
Equipment
- 9×13-inch baking dish
- Small bowl
- Medium bowl
- Pastry brush
Ingredients
- 4 tbsp Unsalted butter, melted in microwave
- 12 sheets Phyllo dough
- 1 cup Whole milk
- 1 large Egg, lightly beaten
- 5 oz Halloumi cheese
- 5 oz Feta cheese, rinsed
- 5 oz Whole milk mozzarella cheese, preferably fresh
- ¼ cup Parsley leaves, chopped
- ½ tsp Ground black pepper
- 1 pinch Kosher salt
- 1 large Egg yolk
- 1 tbsp All-purpose flour
Instructions
- Prepare Baking Dish – About 1 – 2 hours before serving, begin to assemble and bake the borek. Lightly brush the bottom and sides of a 9×13 baking dish with 2 tsp of the melted butter. Trim phyllo sheets to fit evenly with rim of the dish.
- Prepare Oven – Set one rack on the uppermost rung and another rack on the lowest rung. Preheat oven to 425℉ (220℃).
- Prepare Filling – In a food processor, pulse cheeses to small pieces or grate. Remove blade and mix in the parsley, pepper, and salt.
- Assemble Borek – In the medium bowl with remaining butter, combine the milk and beaten egg with the butter. Line the bottom of the baking dish with half the phyllo by laying down 1 sheet and brushing each sheet evenly with the milk mixture. Repeat with the remaining 5 sheets. Spread the cheese mixture over the surface of the stacked phyllo sheets. Top with the remaining six sheets, brushing all but the top sheet with the milk mixture. Cut pie into 2-inch squares with a sharp knife.
- Top Borek – Add the egg yolk and flour to the remaining milk mixture. Stir with a soup spoon to make a light batter. Spread evenly over the top layer and rest for 15 minutes.
- Cook Borek – Set the pie on the bottom rack of the oven and lower heat to 350℉ (175℃). Bake for 15 minutes. Transfer pie to the top rack and continue baking until the top becomes golden brown and all the liquid has been absorbed, about 30 minutes. Remove from the oven to a baking rack and let cool for 5 minutes. Loosen the squares and serve hot.
Notes
- Leftover or premade borek can be covered and refrigerated a few days. To reheat, place in a 350 degree oven with tin foil on top and bake until heated all the way through.
- Unbaked borek may be refrigerated, sealed with tin foil for 4 days and cooked to instructions above.
- Unbaked borek may be frozen for up-to 3 months and baked frozen for 10 minutes more than the baking time in the instructions above.