Borek and gozleme are two beloved Turkish pastries that showcase the magic of simple dough and creative fillings. Borek features flaky, layered phyllo dough with savory fillings like cheese and spinach, while gozleme is a thinner, folded flatbread cooked on a griddle. This recipe guide gives you both, with realistic steps for home cooks, so you can recreate the magic of a Turkish bakery in your own kitchen.
Ingredients
For the Gozleme Dough (makes 4 large gozleme)
- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 1 1/2 cups (360 ml) warm water
- 1 tsp salt
- 2 tbsp olive oil
For the Borek Filling (makes one 9×13-inch tray)
- 1 lb (450 g) spinach, roughly chopped
- 2 cups (250 g) crumbled feta cheese
- 1 cup (100 g) grated mozzarella or kashkaval cheese
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 egg, lightly beaten
- 1/2 tsp black pepper
For the Borek Assembly
- 1 package (1 lb / 450 g) phyllo dough, thawed if frozen
- 1/2 cup (120 ml) olive oil, for brushing
- 1/2 cup (120 ml) plain yogurt
- 1 egg yolk (for egg wash, optional)
- Sesame seeds or nigella seeds for topping (optional)
For the Gozleme Filling (choose one or mix)
- 2 cups (250 g) crumbled feta cheese with 1 cup chopped fresh parsley
- OR 1 lb (450 g) ground beef or lamb, cooked with 1 onion and spices
- OR 2 cups (250 g) spinach and 1 cup (125 g) feta, as above
Instructions
Make the Gozleme Dough
- In a large bowl, mix flour and salt. Add warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn onto a floured surface and knead for 8-10 minutes, until smooth and elastic. If too sticky, add a little flour; if too dry, add a teaspoon of water.
- Cover with a damp cloth and let rest for 30 minutes. This rest is essential for easy rolling.
Prepare the Fillings
- For the borek filling: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat, let cool slightly, then squeeze out excess liquid. Mix with feta, mozzarella, egg, and pepper. Set aside.
- For the gozleme filling: If using meat, cook ground beef or lamb in a skillet over medium-high heat until browned and cooked through to 160°F (71°C) as per USDA FSIS safe minimum. Season with salt, pepper, and a pinch of cumin or paprika. Drain excess fat. If using cheese and spinach, just mix feta with parsley or spinach (no need to cook).
Assemble the Borek
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a small bowl, whisk together olive oil and yogurt. This will be your brushing mixture.
- Unroll phyllo dough. Keep it covered with a damp towel to prevent drying.
- Place one sheet of phyllo in the dish, letting the edges hang over. Brush lightly with the oil-yogurt mixture. Repeat with 4-5 sheets, brushing each.
- Spread half of the spinach-cheese filling evenly over the phyllo.
- Add another 4-5 sheets of phyllo, brushing each with the oil-yogurt mixture.
- Spread the remaining filling, then top with the remaining phyllo sheets, brushing each. Tuck the overhanging edges into the dish.
- Brush the top with beaten egg yolk (if using) and sprinkle with sesame seeds.
- Bake for 35-40 minutes, until golden brown and crisp. Let rest for 10 minutes before cutting.
Cook the Gozleme
- Divide the rested dough into 4 equal pieces. On a floured surface, roll each piece into a very thin circle or oval, about 12 inches (30 cm) in diameter. The dough should be almost translucent.
- Place a generous handful of filling on one half of the dough, leaving a 1-inch border. Fold the other half over to enclose the filling, pressing edges to seal.
- Heat a large non-stick skillet or griddle over medium-high heat. No oil needed if non-stick, or brush lightly with oil.
- Cook the gozleme for 2-3 minutes per side, until golden brown spots appear and the dough is cooked through. Keep warm in a low oven while cooking the rest.
Tips
- Phyllo handling: Keep phyllo covered with a damp towel while working; it dries out quickly and becomes brittle.
- Filling moisture: Squeeze as much liquid as possible from cooked spinach. Excess moisture makes both borek and gozleme soggy.
- Rolling gozleme: If the dough springs back, let it rest another 10 minutes. Rolling thin is key to a crisp, not doughy, gozleme.
- Substitutions: No feta? Use ricotta salata or a well-drained cottage cheese. For a dairy-free version, use crumbled tofu with nutritional yeast, but the texture will be less creamy.
Serving Suggestions
Serve borek warm or at room temperature, cut into squares or diamonds. It’s a classic breakfast or tea-time snack in Turkey. Gozleme is best served hot off the griddle, rolled up or cut into wedges, with a side of fresh lemon wedges and a simple salad of tomatoes, cucumbers, and parsley. Both pair wonderfully with Turkish tea (çay) or ayran (a salted yogurt drink).
Variations
- Meat Borek: Substitute the spinach filling with 1 lb (450 g) ground beef or lamb, cooked with onion, garlic, and a teaspoon of paprika and cumin. Ensure it reaches 160°F (71°C) as per USDA FSIS safe minimum before filling.
- Potato Gozleme: Use mashed potatoes with feta and dill as a filling.
- Spicy Gozleme: Add a teaspoon of red pepper flakes or a chopped fresh chili to the cheese or meat filling.
- Borek with Phyllo Rolls: Instead of layering, cut phyllo into strips, brush with oil, place filling at one end, and roll into cylinders. Arrange in a baking dish and bake as directed.
Storage and Reheating
Both borek and gozleme are best enjoyed fresh, but they store well. Refrigerate leftovers in an airtight container for up to 3-4 days. To reheat, place in a 350°F (175°C) oven for 5-10 minutes to restore crispness. Avoid microwaving, as it makes them soggy. Gozleme can also be reheated in a dry skillet over medium heat for 2 minutes per side. You can freeze baked borek for up to 2 months; thaw in the refrigerator overnight and reheat in the oven.
Frequently Asked Questions
Can I use store-bought pizza dough for gozleme? Yes, you can, but the texture will be more like a pizza than a traditional gozleme. The homemade dough is worth the effort for its chewy, flaky texture.
My borek came out soggy. What went wrong? The most common cause is too much moisture in the filling. Make sure to squeeze all liquid from cooked spinach and avoid overfilling. Also, ensure you brush each phyllo layer with enough oil-yogurt mixture to create a barrier.
Can I make borek ahead of time? Yes, you can assemble the borek a day ahead, cover it, and refrigerate. Bring to room temperature before baking. You may need to add 5-10 minutes to the baking time.
What is the best cheese for gozleme? Traditional gozleme uses a salty white cheese like feta or beyaz peynir. If you can’t find these, use a mixture of mozzarella and feta for a good melt and flavor.
Can I freeze gozleme? Yes, cook them first, let them cool completely, then wrap individually in plastic wrap and freeze for up to 1 month. Reheat in a dry skillet or oven directly from frozen.
Is it necessary to rest the gozleme dough? Yes, resting the dough relaxes the gluten, making it much easier to roll out thinly without tearing. Don’t skip this step.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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