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    Cooking Gorgeous » Recipes » Breakfast and Brunch

    Potato Borek - Patatesli Börek

    Published: Oct 8, 2021 · Modified: Jan 19, 2023 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Potato Borek - Patatesli Börek (or Burek) is a delicious Turkish pastry made of a cheesy potato filling wrapped in crispy thin yufka sheets.

    These savory vegetarian pies are a great snack, a tasty breakfast on the go, or a perfect appetizer for parties and gatherings.

    half piece of potato borek
    Delicious vegetarian Turkish borek

    Patatesli Borek is definitely one of the most loved Turkish classics!

    Jump to:
    • Why This Recipe Works?
    • What is Borek - Burek?
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Freezing Potato Borek
    • Recipe FAQs
    • Related Recipes
    • Potato Borek - Patatesli Börek

    Borek (a.k.a Börek or Burek) is one of the oldest Turkish pastries dating back to the Middle Ages and is one of the most popular things to eat in Turkey.

    It is also very popular among the old Ottoman country cuisines like Greece, Bulgaria, and Albania.

    Every country or even region has its own version.

    Some recipes require frying like Turkish Rolls(Sigara Boregi), Cig Borek - Chebureki, or Pacanga Boregi.

    3 slices of potato borek served with a cup of Turkish tea

    Why This Recipe Works?

    • Potato Borek - Patatesli Börek (or Burek) is versatile. You can serve them for breakfast/brunch, lunch, or dinner. They are perfect for parties, picnics, or packed lunches.
    • They are extremely easy to make with step-by-step pictures, video tutorials, and instructions.
    • You can make these delicious Potato Bureks a couple of days in advance and bake them on the day.
    • Patatesli Borek is freezer-friendly. You can freeze the boreks before or after baking.
    3 pieces of potato borek

    What is Borek - Burek?

    Börek (also spelled Borek or Burek) is a savory pastry dish that is popular in Turkish, Balkan, and Middle Eastern cuisines.

    It consists of thin layers of dough (usually yufka or phyllo pastry) that are filled with a variety of ingredients such as cheese, meat, vegetables, or a combination of these.

    The dough is rolled - Spinach Borek (Ispanakli Borek), folded - Kiymali Borek (Turkish Meat Burek), or layered - Phyllo Meat and Spinach Pie (Egyptian Goulash), then baked or fried (Pacanga Boregi) until it is crispy and golden brown.

    Börek is typically served as a snack or appetizer, but it can also be enjoyed as a main course or side dish.

    It is often accompanied by a side salad or yogurt dip, and it is commonly served with tea or other hot beverages.

    The dish has many regional variations and names, and it is a beloved staple in many cultures.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Labelled picture of ingredients for potato borek

    Yufka

    These round-shaped thin dough parcels are easy to find online or from Turkish or Middle Eastern food shops.

    You can use filo pastries instead which are similar but thinner than yufka, and they come in rectangular shapes.

    Filo (or phyllo) pastries are available in most supermarkets and online on Amazon, and you can buy them fresh or frozen.

    • Potatoes - You can use any type of potato you have in hand.
    • Butter - Use good quality butter. It makes the borek extra crispy and delicious!
    • Cheese - I mix the kashar cheese with feta cheese for this recipe. You can substitute the kashar with mozzarella, cheddar, halloumi, or Gruyere.
    • Eggs - They add extra flavor and color to pastries. They also bind the filling together while baking.
    • Milk - I use semi-skimmed or full-fat milk. You can substitute it with yogurt.
    • Parsley - I use flat-leaf parsley for this borek. You can substitute it with dill, basil, or fresh mint.
    • Sesame or nigella seeds - They give extra crunch to borek or pastries. They are commonly used in sweet or savory Turkish bakeries.

    Step-by-Step Instructions

    Making these deliciously crispy pastries named "Potato Borek - Patatesli Börek (or Burek)" is very simple and straightforward.

    However, to achieve the best results you need to follow a few simple steps:

    Prepare the Potato Filling

    Fill a medium saucepan with cold water and then add the potatoes.

    Put the pan on medium heat and bring it to a boil.

    Gently simmer the potatoes on low heat for 30 minutes or until soft in the middle.

    Cool the potatoes down under running cold water and then peel them.

    Grate the potatoes and set them aside.

    boiled potatoes are grated in a bowl

    In a separate bowl, whisk the eggs and then add the milk along with the melted butter. 

    milk, eggs and melted butter are mixed in a bowl

    Add the mixture into the bowl with the grated potatoes, add chopped parsley, feta cheese, kasar cheese (or mozzarella cheese or cheddar cheese), salt, freshly ground pepper, and chili (if using) to the bowl.

    grated potatoes, cheese and chopped parsley are added to milk sauce

    Give them a good stir.

    The consistency of the mixture is gonna be slightly runny, almost like porridge.

    potato borek filing is ready

    Build The Borek

    Preheat the oven to 180° C (360° F).

    Lay a sheet of yufka on a work surface.

    a piece of yufka layer

    Spoon ⅓ of the potato filling onto it and then spread the mixture evenly with the back of a spoon, taking care not to tear the yufka.

    Place the second yufka sheet on top and then cover it with the other ⅓ of the filling.

    second yufka sheet is layered on potato filling

    Trim the sides of the yufka into a rectangular and then place the trimmings on top of the filling. 

    Repeat the same with the last yufka and the potato filling.

    potato filling is spread on yufka sheet

    Roll the yufka sheet carefully into a cylinder.

    rolling to yufka to form a log shape

    Cut the cylinder into two equal pieces.

    Wrap them with cling film and then place them into the freezer for about an hour or until semi-frozen.

    This step is important as it will be easier to handle the pastry.

    Wrapping the borek into a cling film.

    Bake the Patatesli Borek

    Cut the cylinders crosswise into two cm thick slices using a sharp knife.

    Peel the cling film around the borek.

    Arrange the boreks on a greaseproof paper-lined baking tray(s).

    potato borek slices arranged on a baking sheet

    Eggwash the slices with egg yolk or 1 tablespoon yogurt mixed with 1 tablespoon olive oil.

    Sprinkle on some sesame seeds or nigella seeds.

    sliced boreks are egg washed

    Cook them in preheated oven for about 30 minutes or until golden and crispy.

    potato borek is baked until golden and crispy

    Top Tips From the Chef

    • When rolling the yufka sheets into a log, make it as tight as possible and be very gentle while rolling it.
    • Using a cling film is very helpful for shaping it into a log. If you don't have cling film, use a clean kitchen towel or baking paper.
    • Cut the log in two, gently transfer it to a tray, and then let it freeze for about an hour (or until it is easy to handle) before slicing.

    Freezing Potato Borek

    This savory potato pie is perfect for freezing. You can freeze it before or after baking and store it for up to 3 months.

    If you want to freeze them uncooked, slice them and place them neatly in between two baking sheets before putting them in the freezer.

    When they are completely frozen, you can place them in a freezer bag or a container to save some space in your freezer.

    You can bake them straight out of the freezer without defrosting them.

    If you want to freeze them after baking, let them cool down and then put them in freezer bags or a container before putting them in the freezer.

    You can reheat them straight out of the freezer without defrosting.

    Place them on a tray, cover them with tin foil, and then reheat them for 10 to 15 minutes or until piping hot.

    Recipe FAQs

    What is the origin of borek-burek?

    This Turkish classic dish was very popular in Ottoman cuisine and it is believed that it was brought to the country by Central Asian Turks. The other version of the story is that borek was invented by Byzantine Greeks as a dish made with layered dough and cheese baked in the oven.

    What's the best way to reheat leftover Potato Borek?

    To reheat leftover Potato Borek, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until it's warmed through and the crust is crispy.
    You can also use a microwave, but the oven method yields a crisper result.

    What is Yufka?

    Yufka is a very thin, large unleavened flatbread in Turkish and Middle Eastern cuisine baked on a convex metal griddle called saj.
    It is similar to tortillas but much thinner.
    These pastries are mainly used to make borek and they are available in Turkish or Middle Eastern shops.

    Related Recipes

    For more delicious borek recipes why not try:

    • a portion of su borek
      Su Boregi - Water Borek
    • cheese borek parcels
      Cheese Borek - Peynirli Borek
    • Turkish pastries called "Kiymali borek (meat borek) made with yufka and mince
      Kiymali Borek (Turkish Meat Burek)
    • Turkish savoury pies made with spinach and yufka
      Spinach Borek (Ispanakli Borek)

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this scrumptious Potato Borek - Patatesli Börek (or Burek) as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

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    Turkish pastries made with cheesy potato filling wrapped in yufka pastry

    Potato Borek - Patatesli Börek

    Ayla Clulee
    Potato Borek - Patatesli Börek (or Burek) is a delicious Turkish pastry made of a cheesy potato filling wrapped in crispy thin yufka sheets. 
    5 from 8 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Appetizer, Breakfast, Main Course, Snack
    Cuisine Mediterranean, Middle Eastern, Turkish
    Servings 22 pieces
    Calories 162 kcal

    Equipment

    • 2 large baking sheet
    • 1 Pastry brush
    • 1 Sharp knife
    • 1 grater
    • 1 kitchen scale

    Ingredients
     
     

    For the Potato Filling

    • 500 g potatoes
    • 100 g butter (melted)
    • 2 eggs
    • 1 cup milk
    • 100 g kasar cheese, mozzarella or cheddar cheese (grated)
    • 100 g feta cheese (crumbled)
    • ½ teaspoon chili (optional)
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • ½ cup parsley (chopped)

    For the Borek

    • 3 pieces yufka (very thin sheets of dough, also called filo) (125 grams each)
    • 1 egg yolk or 1 tablespoon yoghurt mixed with 1 tablespoon olive oil (for egg wash)
    • sesame seeds or nigella seeds (to garnish)

    Instructions
     

    Making the Potato Filling

    • Fill a medium saucepan with cold water and add the potatoes.
    • Put the pan on medium heat, bring to a boil and gently simmer the potatoes on low heat for 30 minutes or until soft in the middle.
    • Cool the potatoes down under running cold water and peel them.
    • Grate the potatoes and set them aside.
    • In a separate bowl, whisk the eggs and then add the milk along with the melted butter.
    • Add the mixture into the bowl with the grated potatoes.
    • Add chopped parsley, feta, kasar cheese, salt, freshly ground pepper, and chili (if using) to the bowl and give it a good stir.

    Making the Borek

    • Lay a sheet of yufka on a work surface and spoon ⅓ of the potato filling onto it. Spread the mixture evenly with the back of a spoon, taking care not to tear the yufka.
    • Place the second yufka sheet on top and cover it with another ⅓ of the filling.
    • Trim the sides of the yufka into a square and place the trimmings on top of the filling.
    • Repeat the same with the last yufka and the potato filling.
    • Roll the yufka sheet carefully into a neat cylinder.
    • Cut the cylinder into two equal pieces.
    • Wrap them with cling film and then place them into the freezer for about an hour or until semi-frozen.
    • Wrap the cylinder with cling film and place it into the freezer for about an hour or until slightly frozen and easy to handle.
    • Preheat the oven to 180° C (360° F).
    • Cut the cylinder crosswise into slices two fingers thick using a sharp knife, and arrange them on a greaseproof paper-lined baking tray(s).
    • Eggwash the slices and sprinkle on some sesame seeds or nigella seeds.
    • Cook them in preheated oven for about 30 minutes or until golden and crispy.

    Video

    Notes

    • When rolling the yufka sheets into a log, make it as tight as possible and be very gentle while rolling it.
    • Using a cling film is very helpful for shaping it into a log. If you don't have cling film, use a clean kitchen towel or baking paper.
    • Cut the log in two, gently transfer it to a tray and then let it freeze for about an hour (or until it is easy to handle) before slicing.
    • You can freeze the boreks either before or after baking them and store them for up to 3 months.

    Nutrition

    Calories: 162kcalCarbohydrates: 5gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgSodium: 203mgPotassium: 137mgFiber: 1gSugar: 1gVitamin A: 225IUVitamin C: 6mgCalcium: 71mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Denise

      October 09, 2021 at 12:22 pm

      5 stars
      Looks so delicious, very different way of making borek. Definitely will try!

      Reply
      • aylaclulee

        October 20, 2021 at 7:10 am

        Hi Denise
        I hope you enjoy it as much as we do 🙂

        Reply
        • John S.

          August 31, 2024 at 8:16 pm

          What if I only have the thin filo (not yufka)?Should I just replace 1 sheet of yufka with 2 or 3 filo sheets stacked together?

          Reply
          • Ayla Clulee

            September 01, 2024 at 3:47 am

            Hi John,
            I’ve never tried making potato borek with filo pastry, but I usually replace one sheet of yufka with two sheets of filo. I spread melted butter or a yogurt-egg-oil mixture between the filo sheets to help them stick together. I hope this helps! Let me know if you have any other questions.

            Best wishes,
            Ayla

            Reply
            • John S.

              September 01, 2024 at 2:41 pm

              Thank you.

            • Ayla Clulee

              September 02, 2024 at 4:03 am

              My pleasure 🙂

    2. Darren

      March 28, 2022 at 11:07 am

      5 stars
      This was delicious! We really enjoyed both making and eating it!

      Reply
      • Ayla Clulee

        March 29, 2022 at 4:58 am

        Thank you, Darren!
        Best wishes
        Ayla x

        Reply
    3. Pat

      April 19, 2022 at 4:51 am

      5 stars
      Great flavours. 2nd time making it today (got to love working from home). This was absolutely delicious!

      Reply
    4. Dorin

      April 28, 2022 at 5:07 pm

      5 stars
      Potato borek is my go to breakfast! Thanks for the recipe

      Reply
    5. Salima

      June 11, 2022 at 2:23 pm

      5 stars
      I made this pastries a few times now and never disappointed. I will keep doing them. thanks for the recipe.

      Reply
    5 from 8 votes (3 ratings without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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