Börekide – Crunchy Like Baklava, Melty Like Pide, Layered Like Börek!🤤

SO Easy, SO Delicious!

by Refika Kitchen
Börekide

Börekide is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Pide is a perfect Turkish classic; a crispy and thin dough topped with cheese, egg, sucuk, and greens and we have already made it together in our channel! But sometimes, even I get lazy and don’t have patience or time and wish for a shortcut to Pide. For those times, börek comes to help.

Börek is another Turkish legend with layers of yufka filled with ground meat, cheese, or greens. I mashed up these two recipes and came up with the idea of börek+ pide= börekide! I used phyllo pastries for this recipe instead of the classic “yufka” so that anyone can make it all around the world and get extra crispy layers for their Börekides.

The first one is a more traditional version with melting cheese topped with sucuk and the second one will be with, tahini & molasses and ice cream. Sweet or savory choose your Börekide and enjoy it with your loved ones!

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Follow along with the 📝 recipes below👇🏾👇🏾

Börekide
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Börekide

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Börekide with Kaşar and Sucuk / Savoury Börekide

  • 8 sheets of phyllo dough/ pastry
  • 1 teaspoon butter, use coconut oil or olive oil for a vegan version
  • 200 g kaşar cheese, grated (to substitute: mozzarella or any melting cheese)
  • 4 slices of sucuk, (a dry, spicy and fermented sausage, you can use any sausage or cured meat of your choice)
  • 1 cherry tomato, sliced
  • 1 small green pepper, sliced
  • A pinch of black pepper, to garnish

Börekide with Tahini, Molasses and String Cheese / Sweet Börekide

  • 6 tablespoon tahini
  • 7 pinches of brown sugar or granulated sugar
  • 3 tablespoons of molasses, alternatively, agave syrup, maple syrup, or honey would also work great
  • 2 tablespoons milk
  • 150 g Dil peyniri (to substitute: mozzarella)
  • A handful of roasted peanuts, any nuts would work great
  • Ice cream, for topping
  • Fresh mint leaves, to garnish

Instructions

Börekide with Kaşar and Sucuk / Savoury Börekide

  1. Melt the butter over medium heat in a small saucepan. Set aside to slightly cool down.
  2. Preheat your oven to 180 C (350 F) on upper and lower heat with a fan.
  3. Place a phyllo sheet on your work surface and brush with the melted butter. Place the second layer on top and repeat the same process for the remaining six sheets of phyllo.
  4. Cut two triangles out from the short sides of the rectangular phyllo layers, by doing so you’ll have a trapezoid.
  5. You can bake the small pieces as well. They would be great with cheese plates, soups, and salads.
  6. Place the kaşar cheese onto the long side of the pastries. Wrap the sides, then roll. This way you rolled a big wrap filled with cheese.
  7. Place the wrap on a paper-lined oven tray. Be sure that the bottom of the wrap faces the tray.
  8. Place the tray on the middle shelf of the oven and bake for 10 minutes.
  9. Take it out and make a long cut along the top. Open the sides with two spoons so there will be enough place to fill the top.
  10. Place the sucuk, tomato, and pepper slices on top. You can use whichever topping you wish. You can check our pide video recipe to get some ideas about toppings.
  11. Bake for another 8-10 minutes. Take it out from the oven and transfer it to a serving dish. Sprinkle a pinch of black pepper or any fresh green of your choice. Slice and enjoy the melting cheese with the insane crisp.

Börekide with Tahini, Molasses and String Cheese / Sweet Börekide

  1. Preheat your oven to 180 C (350 F) on upper and lower heat with a fan.
  2. Mix 2 tablespoons of tahini with the molasses and mix to blend. Add in the milk and give it a last mix.
  3. Place a phyllo sheet on your work surface and drizzle the tahini with a pinch of brown sugar. Place the second one on top and repeat, using the remaining six sheets of phyllo.
  4. Cut two triangles out from the short sides of the rectangular phyllo layers, by doing so you’ll have a trapezoid.
  5. You can bake the small pieces as well. They would be great with cheese plates, soups, and salads.
  6. Place the cheese onto the long side of the pastries and pour the tahini mixture over the cheese, sparing some for garnishing. Wrap the sides then roll. This way you rolled a big wrap filled with cheese and tahini mixture.
  7. Place the wrap on a paper-lined oven tray. Be sure that the bottom of the wrap faces the tray.
  8. Place the tray on the middle shelf of the oven and bake for 10 minutes.
  9. Take it out and make a long cut along the top. Open the sides with two spoons so there will be enough place to fill the top.
  10. Place the peanuts on top. Bake for another 8-10 minutes. Take it out from the oven and transfer it to a serving dish.
  11. Place a couple of scoops of ice cream and drizzle the remaining tahini mixture. Garnish with fresh mint leaves. Slice and enjoy the magic of tahini and molasses.
Did You Make This Recipe?
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Recipe video


Enjoy

Let us know what you think of today’s Börekide tips, tricks, and hacks!

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