published Oct 26, 2022, updated Oct 25, 2024 Who doesn’t love a crispy, savory meat pie? They’re simple, handheld little pockets of flavor that are as fun to eat as they are delicious. You’ll find versions of it in China (xian bing), Crimea (chebureki), Lebanon (fatayer), and — the subject of today’s recipe — Turkey. I recently shared my recipe for Turkish gozleme, but have you ever tried borek? Sometimes also spelled burek, byrek, or bourekas, these are a unique, spiral-shaped hand pie filled with either meat or cheese (or both!), baked and topped with sesame seeds. Fillings vary wildly — some are closer to Greek spanakopita while others contain other vegetables or potatoes. It would make a very visually impressive breakfast or brunch dish. No one needs to know how easy it was to prepare, and my video guide makes it even easier.
Recommended Tools
Skillet – You can also use an oven-proof, heavy-bottom pan — it’s what you’ll be baking the pastry in. Long Kitchen Knife – To help you roll the phyllo sheets into a log.
Storing and Reheating
The beef filling can be made up to 2 days in advance if you’re trying to save a little time! You can also fill, shape, and store the shaped, meat filled pastry up to 2 days ahead of time — though it’s a little tricky to do so while maintaining the spiral. Once baked, this borek recipe can be refrigerated for up to 4 days in an airtight container. Reheat in the back in the oven at 350 degrees F until warmed through. Love this recipe? Share it with the world on Pinterest.
