Sucuklu Börek

Sucuklu Börek

Recipes with Sucuk

Flaky yufka pastry rolled around a filling of diced sucuk and white cheese, then baked or pan-fried until golden and shatteringly crisp. The sucuk fat melts into the pastry layers during baking, creating a savory, spice-scented lamination. A common breakfast or snack item at Turkish bakeries.

Prep Time

15 min

Cook Time

25 min

Servings

4

Difficulty

Medium

Ingredients

  • 4 sheets yufka dough (or phyllo pastry)
  • 200g sucuk, diced small
  • 100g beyaz peynir (Turkish white cheese) or feta, crumbled
  • 2 eggs
  • 3 tbsp milk
  • 3 tbsp melted butter
  • 1 tbsp olive oil
  • Nigella seeds for topping

Steps

1

Fry the diced sucuk in olive oil for 2-3 minutes until the fat renders. Let cool slightly, then mix with crumbled white cheese.

2

Whisk 1 egg with milk and melted butter. Lay one sheet of yufka on a surface, brush with the egg mixture. Place another sheet on top.

3

Spread the sucuk-cheese filling along one edge. Roll up tightly into a log, then coil into a spiral. Repeat with remaining sheets.

4

Place coils in a buttered baking dish. Beat the remaining egg and brush over the tops. Sprinkle with nigella seeds. Bake at 190°C for 20-25 minutes until deep golden and flaky.

Tips

Yufka dries out fast. Keep unused sheets under a damp towel while working. The börek is best eaten within 30 minutes of baking. Reheated börek loses its flaky texture and becomes chewy.