This collection of savoury bakes for summer lunches is just what you need for those warm days when you want to relax and enjoy the sunshine. It brings together flaky Turkish borek, a classic salmon and spinach quiche, and a creamy mushroom and leek pie, ideal for a leisurely brunch or a light lunch. Don't forget to save this list so you're ready for your next relaxing weekend at home!
Salmon and Spinach Quiche
A buttery homemade pastry crust is filled with a creamy egg custard, flaked salmon and wilted spinach for a light, indulgent bake that works just as well cold as it does warm. It is a lovely one to make ahead for a picnic or a leisurely brunch.
To learn more: Salmon and Spinach Quiche
Air Fryer Mini Sausage Rolls
Sausage meat is mixed with sautéed shallots, garlic and fennel seeds, wrapped in golden puff pastry and baked in the air fryer until crisp. They are just as good warm from a lunchbox as they are cold on a picnic blanket.
To learn more: Air Fryer Mini Sausage Rolls
Potato Borek - Patatesli Börek
A cheesy grated potato filling is rolled up in crisp, thin yufka pastry, sliced, and baked until golden for one of the most loved savoury pastries in Turkey. They are just as good served warm for lunch as they are packed cold into a lunchbox.
To learn more: Potato Borek - Patatesli Börek
Pogaca (Turkish Cheese Buns)
Soft, pillowy yeasted buns are filled with a feta and parsley mixture and baked until golden, a favourite Turkish bakery snack that also freezes well. They make a lovely addition to a packed lunch or a weekend brunch spread.
To learn more: Pogaca (Turkish Cheese Buns)
Cheese Pide with Mushrooms - Kasarli Pide
A yeasted dough is rolled thin, filled with sautéed mushrooms, peppers and melted kasar cheese, then baked in a hot oven until the crust turns golden. It is sometimes called Turkish pizza, and it is just as good for lunch as it is for dinner.
To learn more: Cheese Pide with Mushrooms - Kasarli Pide
Kiymali Borek (Turkish Meat Burek)
Spiced ground beef or lamb is wrapped in thin yufka parcels and baked until golden and crisp, one of the most popular savoury pastries in Turkey. Serve them with a bowl of salad for a light lunch, or let them cool completely to pack for later.
To learn more: Kiymali Borek (Turkish Meat Burek)
Biberli Ekmek - Turkish Pepper Bread
A soft yeasted dough is topped with a spiced mix of red pepper paste, onion and walnuts, then baked until the edges turn golden and the topping sets. It comes from Hatay in southern Turkey and is lovely served warm with a simple salad.
To learn more: Biberli Ekmek - Turkish Pepper Bread
Spinach Borek (Ispanakli Borek)
Sautéed spinach and onion are rolled in yufka pastry, shaped into pretty rose swirls and baked until golden brown and crisp. They freeze well before or after baking, so it is worth making a double batch.
To learn more: Spinach Borek (Ispanakli Borek)
Manakish with Za'atar and Cheese
Soft, pillowy dough circles are topped with either a herby za'atar and olive oil mixture or crumbled feta, then baked until the edges turn golden brown. Make a batch of both toppings for a lunch spread that covers everyone's tastes.
To learn more: Manakish with Za'atar and Cheese
Su Boregi - Water Borek
Layers of homemade yufka are briefly boiled, then layered with a feta and parsley filling and baked until golden on top and bottom. It takes some patience to put together, but it is well worth the effort for a lunch spread.
To learn more:Â Su Boregi - Water Borek
Sourdough Focaccia
An active sourdough starter gives this focaccia a crisp, chewy crust and a soft, bubbly centre, topped with black pepper, rosemary and sun-dried tomatoes before baking until golden. Cut it into squares to share, or split it for sandwiches.
To learn more: Sourdough Focaccia Recipe
Cheese Borek - Peynirli Borek
A mix of halloumi, kasar and feta cheese with fresh herbs is wrapped in filo pastry and baked until crisp, light and golden. These make a lovely addition to a lunch spread or a light meal with a bowl of soup.
To learn more: Cheese Borek - Peynirli Borek
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