When I think of borek, the image that pops up in my mind is that of borek with cheese. I guess this is the case because I am Thracian. For us, borek is equal to borek with cheese. We don't make different kinds of pastries. There are many different kinds of borek in Thrace than you can imagine. But the basis is cheese, and a little bit of cheese is added to each variety. For example, whether it is leek or spinach, a little cheese is added to its mortar. Or is it a potato pie, the second tray must be filled with cheese. A different behavior could not be expected from a region whose main food source is cheese, right? This love of cheese is both a gift and a punishment for a Thracian. The biggest problem of a Thracian who has to live far from his hometown is that they cannot find delicious cheese like in their hometown. Most of them have their cheese sent from their hometown anyway. I, who has been away from his hometown for many years, also suffered from this situation. It has been very difficult for me to find cheese that I like. The brands I found often broke their standards after a while and pushed me to search for new ones. That's why I almost became an expert on Turkish white cheese. Now I can tell whether a cheese is edible for me by the way it looks before I even taste it. Which Cheese Is Used in Cheese Pastry? I rather like low-fat, hard cheeses that not many people prefer. That's why I always have borek cheese at hand. As it can be understood from this, it is useful to choose low-fat or non-fat cheeses for making borek. Fatty cheeses will run off while the it is cooking, and you will have plain borek, not cheesecake. If you want to see cheese in it, choose curd cheese, cottage cheese, Turkish white cheese or eksimik chese. Enjoy... Ingredients 6 sheets yufka 500 g mashed Turkish white cheese, 1 handful chopped parsley, 1 egg yolk, 3 cups milk, 1,5 cup vegetable oil, Sesame, Black cumin. Preparation: Lay 1 sheet of yufka on the table, Brush with the 1/6 of oil first and 1/6 of milk then, Lay another yufka on the fist one and repeat the same, Spread 1/3 of the cheese over the second layer and roll, Cut it in 5 pieces and place on a cooking sheet layered baking tray, Repeat the same with other 4 yufkas, Brush the tops of the boreks with egg yolk, Spread over sesame and black cumin, Bake until deeply golden on top in a 200 C degree oven. Bon Appetit...

Turkish White Cheese Borek Recipe

yufka

500 g mashed Turkish white cheese,

parsley,

egg yolk,

milk,

vegetable oil,

Sesame,

Black cumin.

Best traditional recipes from all around the world. Thousands of cakes, desserts, main dishes, beverages and so on with detailed explanations, videos and images

Turkish Style Cooking

Lay 1 sheet of <a href="https://turkishstylecooking.com/turkish-yufka-from-scratch.html">yufka</a> on the table,

Brush with the 1/6 of oil first and 1/6 of milk then,

Lay another yufka on the fist one and repeat the same,

Spread 1/3 of the cheese over the second layer and roll,

Cut it in 5 pieces and place on a cooking sheet layered baking tray,

Brush the tops of the boreks with egg yolk,

Bake until deeply golden on top in a 200 C degree oven.

https://turkishstylecooking.com/turkish-white-cheese-borek-recipe.html

When I think of borek, the image that pops up in my mind is that of borek with cheese. I guess this is the case because I am Thracian. For us, borek is equal to borek with cheese. We don&#8217;t make different kinds of pastries. There are many different kinds of borek in Thrace than [&hellip;]

turkish white cheese borek recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 15

Cost: $2.27 /serving

Author : Turkish Style Cooking

Ingredients

Instructions

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