Levantine pastries stuffed with cheese, baked until puffed and golden. A recipe that homemakers excel at on Friday mornings with a cup of tea.
Borek is one of the pastries that spread across Levantine cafés with a cup of tea, and the white cheese filling makes it a full breakfast or a snack at any time of day.
Dissolve the yeast and sugar in half a cup of warm water and let sit for five minutes until activated.
Place the flour in a deep bowl, add the salt, and mix well.
Add the butter and the water with the yeast dissolved in it, and mix until the ingredients come together.
Gradually add the warm water while kneading continuously until you get a soft, cohesive dough that doesn't stick to your hand.
Cover the dough and leave it in a warm place for one hour until doubled in size.
Divide the dough into medium-sized balls and let them rest for ten minutes.
Roll out each ball on a flour-dusted surface with a rolling pin until medium-thick and roughly square in shape.
Place a spoonful of cheese in the middle of the square, fold the two sides over it in a triangle, and press the edges firmly to seal.
Preheat the oven to 180°C (350°F) and grease the baking tray with oil.
Beat the egg in a small bowl and add a pinch of black pepper.
Arrange the borek triangles on the tray, leaving small spaces between them, and brush the surface with the beaten egg.
Sprinkle sesame seeds on top and place the tray in the oven for 30 to 35 minutes until the dough is cooked and turns a beautiful golden color.
Remove from the oven, let cool slightly, then arrange on a serving platter and serve.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Cheese Borek, Levantine Style, and how to fix them:
Make sure the yeast is active by checking its expiry date, and leave the dough in a warmer place for longer.
Press the edges with a fork before baking, and reduce the filling so it doesn't overflow.
Beat the egg with a teaspoon of milk or water before brushing, and apply another thin layer.
Store the borek in an airtight container in the refrigerator for three days. Reheat in the oven at 150°C (300°F) for five minutes before serving.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Butter | Vegetable ghee | Same amount | Gives a different flavor and a flakier texture. |
| White cheese | Feta with mozzarella | Half and half | You get a more melted, cohesive filling. |
| Ingredient | base amount (6) | double (12) |
|---|---|---|
| Flour | 4 cups | 8 cups |
| Butter | 1 cup | 2 cups |
| Yeast | 3 teaspoons | 6 teaspoons |
| Salt | 2 teaspoons | 4 teaspoons |
| Sugar | 1 tablespoon | 2 tablespoons |
Add a teaspoon of vinegar to the kneading water; this keeps the dough soft longer after baking. Also, choose a low-moisture white cheese so it doesn't release water into the dough.
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