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A golden-brown, crispy Turkish pan borek served in wedges on a plate.

Easy Shredded Pan Borek (Tava Böreği) with Cheese

526kcal
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Prep 5 minutes
Cook 15 minutes
Total 20 minutes
A quick and practical Turkish borek made on the stovetop using shredded yufka sheets, a simple egg-milk sauce, and a savory white cheese filling.
Servings 3 people
Course Breakfast, Pastries
Cuisine Turkish

Ingredients

  • 2 pieces Turkish yufka (phyllo-style dough sheets)
  • 2 large Eggs
  • ½ cup Vegetable oil
  • ¼ cup Milk
  • 1 cup Turkish white cheese or feta (crumbled)
  • 1 tbsp Butter (for greasing the pan)

Equipment

  • Quality Non-Stick Skillet: A 26cm or 28cm pan is the perfect size for standard yufka sheets.
  • Flat Dinner Plate: Essential for the flipping stage.
  • Whisk: To ensure your yogurt and egg sauce is perfectly smooth.
  • Pastry Brush: To evenly grease the pan with butter or oil.

Method

  1. Stack the two yufka sheets and use kitchen scissors to cut them into long, thin strips or small irregular pieces.
    Shredding Turkish yufka dough sheets into small pieces with kitchen scissors.
  2. In a bowl, whisk together the eggs, vegetable oil, and milk until well combined.
    Whisking eggs, milk, and vegetable oil in a mixing bowl for the borek sauce.
  3. Grease a non-stick frying pan with butter. Place half of the shredded yufka pieces into the pan, spreading them evenly to cover the bottom.
    Greasing a non-stick frying pan with butter to prevent the borek from sticking.
  4. Pour about half of the egg-milk mixture over the yufka pieces. Ensure they are well moistened.
    Spreading the first layer of shredded yufka pieces evenly in the frying pan.
  5. Spread the crumbled white cheese evenly over the soaked yufka layer.
    Pouring the egg and milk sauce over the first layer of yufka in the pan.
  6. Cover the cheese with the remaining shredded yufka pieces.
  7. Pour the rest of the sauce over the top layer. Use the back of a ladle to gently press down so the sauce absorbs into the yufka.
    Covering the cheese layer with the remaining shredded yufka pieces.
  8. Cover the pan with a lid. Cook on the lowest heat setting of your medium burner.
    Pouring the rest of the egg sauce over the top layer of shredded yufka.
  9. Once the bottom is golden brown (check with a spatula), use a flat lid or a plate to carefully flip the borek.
    Frying the pan borek on low heat with the lid closed to ensure even cooking.
  10. Slide the borek back into the pan. Cook the second side without a lid for about 5 minutes to ensure it stays crispy. Serve hot!
    Flipping the golden-brown pan borek to cook the other side until extra crispy.

Nutrition

Calories526kcalCarbohydrates3gProtein10gFat54gSaturated Fat16gPolyunsaturated Fat21gMonounsaturated Fat12gTrans Fat0.4gCholesterol50mgSodium288mgPotassium61mgFiber0.01gSugar1gVitamin A529IUVitamin C0.02mgCalcium294mgIron0.1mg

Video

Notes

For a crispier bottom layer, cook on medium-low heat and gently press the börek with a spatula during cooking — this helps create an evenly golden crust without burning.

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