Börek with Antep Peynir & Parsley

A light, crispy, flaky pastry & packed with the perfect blend of Antep peynir and parsley!

     If you love a good savory croissant, then you’ll absolutely love this Börek with Antep Cheese & Parsley! It’s light and delicious and layered with flavor.

Made with Yufka, a thin flaky dough comparable to phyllo dough that comes pre-prepared, it’s a great item to whip up in a hurry in your home kitchen.

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Plus, the fresh flavors of Antep peynir and parsley make this a delicious and flavorful dish!

What is Antep Peynir?

Antep Peynir is a type of cheese produced in the city of Gaziantep in Turkey. It is a dense white cheese traditionally made from sheep or goat milk.

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Antep Peynir

Here’s the recipe:

  • 1/2 package of Yufka (or phyllo dough) torn to pieces
  • 5 TBSP melted butter
  • 5 TBSP water
  • 2 c grated Antep Peynir (or a dense white cheese; mozzarella could work)
  • 1 c minced fresh parsley

Preparation:

Tear the Yufka into pieces, reserving two large pieces.

Mix together the cheese and parsley and set aside.

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In a circular pan, layer the Yufka on the bottom. Sprinkle with 2 TBSP melted butter and 2 TBSP of water.

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Layer the cheese and parsley mixture evenly on top.

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Cover with another layer of Yuka. Sprinkle with 1 TBSP melted butter and 1 TBSP of water. (Repeat 1 more time)

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Then take the two larger piece of yukfka and place on top. Cut off any hanging edges from the pan.

Then shape the sides of the dough into the pan.

Sprinkle with 1 TBSP melted butter and 1 TBSP of water. And cut it in quarters.

Cook the Börek on an open flame until browned on the bottom.

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Remove from the flame. Carefully cover the Börek with a plate and flip. Arrange the Börek back into the circular dish and return to the open flame.

Cook until browned. Then cut and serve immediately!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

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