This authentic Turkish börek recipe creates flaky, buttery layers filled with savory eggplant and vegetables. What makes this recipe special is its make-ahead convenience – prepare it in the evening and bake it fresh in the morning. The hand-rolled phyllo dough technique produces incredibly tender, melt-in-your-mouth pastry that rivals any bakery. Once you master this method, you’ll never want to make börek any other way.
Ingredients
For the Dough:
- 5 cups + 1 tablespoon (630g / 22.2 oz) all-purpose flour (bread flour or börek flour preferred)
- 2 cups (480ml / 16 fl oz) lukewarm water
- 1 heaping teaspoon (6g / 0.2 oz) salt
- 2 tablespoons (30ml / 1 fl oz) vegetable oil
For the Filling:
- 3 large eggplants, finely diced
- 2 large onions, chopped
- ½ cup (120ml / 4 fl oz) vegetable oil
- 1 large green bell pepper, diced
- 1 red bell pepper, diced
- 1 large tomato, finely chopped
- 1 teaspoon (5g / 0.2 oz) red pepper flakes
- 1 teaspoon (5g / 0.2 oz) tomato paste
- 1 teaspoon (5g / 0.2 oz) red pepper paste
- 1 teaspoon (2g / 0.1 oz) black pepper
- 1½ teaspoons (9g / 0.3 oz) salt
- 1 bunch fresh parsley, chopped
For the Butter Mixture:
- 200g (7 oz / 14 tablespoons) butter
- ¼ cup (60ml / 2 fl oz) vegetable oil
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine lukewarm water, salt, and vegetable oil. Gradually add flour while mixing until a soft, elastic dough forms. The dough should be pliable but not sticky.
Step 2: Knead the Dough
Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. The consistency should be soft enough to stretch without tearing.
Step 3: Divide into Portions
Divide the dough into 24 walnut-sized pieces. Roll each piece into a smooth ball using your palms.
Step 4: Rest the Dough Balls
Place dough balls on a floured plate, dust lightly with flour, and cover with plastic wrap. Let rest for 10 minutes to relax the gluten.
Step 5: Prepare the Filling
Heat oil in a large pan and sauté chopped onions until softened. Add bell peppers and cook for 5 minutes. Stir in tomato and pepper pastes, cooking until fragrant.
Step 6: Add Eggplant
Add finely diced eggplant (previously salted and drained) to the pan. Cook until tender and the raw taste disappears, about 10 minutes.
Step 7: Season the Filling
Add chopped tomato, red pepper flakes, black pepper, and salt. Cook for 5 more minutes. Stir in fresh parsley and let cool completely.
Step 8: Prepare Butter Mixture
Melt butter and mix with vegetable oil. Keep warm but not hot.
Step 9: Roll Out Dough
Roll each rested dough ball into a small plate-sized circle on a floured surface. Work quickly to prevent drying.
Step 10: Create Double Layers
Brush one circle with butter mixture, place another circle on top, and press edges to seal. Repeat to create 12 double-layer pieces.
Step 11: Stack and Rest
Stack the double layers with plastic wrap between each layer. Cover and let rest for 1-2 hours at room temperature.
Step 12: Stretch the Dough
Carefully stretch each double layer from the edges until it becomes large enough to cover your baking tray. The dough should be almost transparent.
Step 13: Assemble the Börek
Grease a 42cm (16.5 inch) round tray. Layer 6 stretched dough pieces in the bottom, brushing each layer with butter mixture.
Step 14: Add Filling
Spread the cooled eggplant filling evenly over the bottom layers.
Step 15: Top with Remaining Layers
Cover with the remaining 6 stretched dough layers, brushing each with butter mixture. Tuck edges neatly around the tray.
Step 16: Score and Rest
Using a sharp knife, cut the börek into desired portions. Cover with plastic wrap and refrigerate overnight if preparing ahead.
Step 17: Bake
Preheat oven to 180°C (356°F). If prepared ahead, brush top with remaining butter mixture. Bake for 45-60 minutes until golden brown, moving to lower rack if top browns too quickly.
Time and Serving Information
Prep Time: 2 hours
Rest Time: 1-8 hours
Cook Time: 60 minutes
Total Time: 4-11 hours
Serves: 12-16 people
Nutrition (Per Serving)
Calories: 285 | Protein: 7g | Carbohydrates: 32g | Fat: 15g | Fiber: 4g
Why This Traditional Börek Recipe is Perfect for Family Meals
This börek provides excellent nutritional value with eggplant being rich in fiber, antioxidants, and potassium while remaining low in calories. The homemade phyllo dough contains no preservatives and allows you to control the salt and fat content. Eggplant supports heart health and provides essential vitamins and minerals. The make-ahead nature of this recipe makes it perfect for busy families, allowing you to prepare a wholesome meal in advance. The combination of vegetables provides a good source of vitamins A and C, while the moderate use of healthy fats from olive oil supports nutrient absorption.