Simple pan-fried cheese börek recipe with few ingredients

For those seeking a quick and delicious pastry for breakfast or tea time, pan-fried cheese börek offers a practical solution. This recipe bypasses the need for an oven, making it a favorite for individuals who prefer to minimize time spent in the kitchen. Its simplicity and minimal ingredient list contribute to its appeal.

The recipe calls for three sheets of ready-made yufka, 200 grams of white cheese, half a bunch of parsley, one egg, half a cup of milk, and half a tea glass of vegetable oil. Optional additions like red pepper flakes or black pepper can be included in the filling for added flavor.

Preparation begins by mashing the white cheese in a bowl and mixing it with finely chopped parsley. If desired, red pepper flakes or black pepper can be added to the cheese mixture. Separately, whisk together the egg, milk, and oil to create the pastry's sauce.

The assembly involves lightly greasing a large, non-stick pan. The first yufka sheet is placed so its edges extend over the pan's rim. This is followed by drizzling some of the prepared sauce over it. The second yufka sheet is torn into pieces and layered into the pan, with more sauce applied. The entire cheese and parsley filling is then spread evenly over this layer. Finally, the remaining pieces of the third yufka sheet are placed on top of the filling, and the rest of the sauce is poured over. The overhanging edges of the first yufka sheet are folded over the top to enclose the filling.

The pan is then placed on the stove over low to medium heat. Once the bottom is golden brown, the börek is carefully flipped using a large plate or lid. The other side is cooked until golden. After resting for a few minutes, the börek is sliced and served.