Puff Börek

Sample Dishes from Turkish Cuisine

Puff Börek (Puf Böreği)

Flour2 2/3 cups290 grams
Salt1/2 teaspoon6 grams
Egg150 grams
Water½ cup100 grams
White cheese ½ match box size75 grams
Parsley1 bunch60 grams
Oil (for the dough + for frying)8 tablespoons80 grams


Sift the flour into a large dish and reserve 1/3 cup. Add salt to the remaining flour, mix, make a hole in the center, break the egg into hole, gradually add water to make a soft dough. Knead for 3-4 minutes, divide into 8 pieces and form into balls, cover with damp cloth and set aside for 5 minutes. Crush the cheese, wash the parsley, seperate the leaves and chop finely, add to the cheese, mix and divide into eighteen portions. Sprinkle flour over each dough ball and roll them out into 20 cm. diameter pastries. Place four pastries, one on top of the other, brushing each layer with oil. Do the same with the remaining four pastries. Use 2 tablespoons oil while greasing the pastiries. Roll the layered pasteries out 1 milimeter thick. Place the filling in individual heaps over half of each rolled out pastry on fold the other half over the filling. Shape around the fillings with a dough cutter. Deep fry in heated oil.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy338 cal
Protein8.7 g
Fat17.0 g
Carbohydrates36.7 g
Calcium77 mg
Iron0.91 mg
Phosphorus100 mg
Zinc1 mg
Sodium443 mg
Vitamin A464 iu
Thiamine0.05 mg
Riboflavin0.05 mg
Niacin0.55 mg
Vitamin C4 mg
Cholesterol43 mg


The pastries are thus named as they really puff up when deep fried. It is common to almost all regions. It can be served as the second course during lunch or dinner or served as a snack between meals with tea, ayran, or fruit juices.