Crispy Turkish Pizza Börek (Sucuk & Cheese Filling)
603kcal
Ingredients
- 1-2 sheets Fresh Phyllo dough (Yufka sheets)
- 1 cup Turkish Garlic Sausage (Sucuk), diced
- 1 cup Grated Mozzarella or Kashar cheese
- 2 tbsp Tomatoes (seeded and diced)
- 2 tbsp Red Bell Pepper (finely chopped)
- 1 tsp Dried oregano
- 1 pinch Salt
For Frying
- 1 cup Vegetable oil
Equipment
- Large Skillet: For pan-frying the boreks in plenty of oil.
- Wide Mixing Bowl: To combine your "pizza" filling.
- Paper Towels: Essential for draining the boreks after frying to keep them light and crisp.
- Sharp Chef’s Knife: For dicing the sucuk and vegetables into uniform pieces.
Method
- In a medium bowl, combine the diced sucuk, grated kashar cheese, chopped tomatoes, and capia peppers.
- Add the dried oregano and a pinch of salt to the mixture. Stir well until the ingredients are evenly distributed.
- Lay the fresh yufka flat and cut it into 8 equal triangles (like pizza slices). If using two sheets, you will have 16 triangles.
- Place a generous tablespoon of the filling on the wide end of each yufka triangle.
- Fold the two side corners of the yufka inward over the filling to prevent the cheese from leaking out while frying.
- Roll the yufka toward the pointed tip. Important: Roll them firmly but not too tightly; the cheese needs a little room to expand.
- Heat the vegetable oil in a wide frying pan over medium-high heat.
- Carefully place the rolls into the hot oil. Fry each side until they are a deep golden brown and crispy.
- Remove the böreks and place them on a plate lined with paper towels to drain excess oil. Serve hot while the cheese is still melting!
Nutrition
Serving1gCalories603kcalCarbohydrates46.7gProtein18.7gFat37.8gSaturated Fat13.2gPolyunsaturated Fat9.5gMonounsaturated Fat12.5gCholesterol54.4mgSodium1004mgPotassium391mgFiber2.9gSugar4.4gVitamin A1841IUVitamin C56.7mgCalcium203mgIron2.4mg
Notes
To ensure your börek stays extra crispy and doesn't burst while frying, make sure to thoroughly seed the tomatoes before dicing them. Excess moisture from the tomatoes can cause the oil to splatter or make the pastry soggy. If you want a more "pizza-like" experience, serve these with a side of warm marinara sauce for dipping—a combination North American kids absolutely love!