However, as Turkey became the heart of the Ottoman Empire, the region’s cuisine began to transform. With the empire’s expansion came wealth, power, and a vast array of cultural influences. The Ottomans adopted and adapted foods from the regions they conquered, integrating new types of cheeses, olives, and spices into their meals. Intricately layered pastries were developed in the royal kitchens for the sultan, eventually trickling down to the general populace. Even tomatoes, which didn’t enter Turkish cuisine until the 19th century, became a staple.

Gradually, the breakfast table expanded to include a more diverse selection of dishes. What was once a humble morning meal grew into a lavish spread, resembling the grand Turkish breakfasts enjoyed today.

A modern Turkish breakfast: more than just a meal

In contemporary Turkey, such elaborate breakfasts are not an everyday occurrence. Instead, these sumptuous spreads are often reserved for weekends and special occasions. They are leisurely, social affairs, designed as much for enjoying the company of friends and family as for savoring the food itself.

There isn’t a rigid menu for a Turkish breakfast; however, certain dishes are almost always present:

Bread: Various types, including simit — a sesame-covered circular bread similar to a soft pretzel — and pide, a type of flatbread.

Cheese: A variety of cheeses such as beyaz peynir (white cheese), kaşar (a semi-hard yellow cheese), and tulum (a tangy goat cheese).

Vegetables: Sliced tomatoes and cucumbers.

Olives: Both black and green, often marinated with herbs and spices.

Eggs: Served in multiple ways — fried, hard-boiled, or as menemen, a dish of scrambled eggs cooked with garlic, tomatoes, and peppers.

Meat: Spicy sausage known as sucuk or pastırma, a type of cured beef.

Spreads: A range of spreads including honey, butter, preserves, and olive oil.

Turkish Tea: Known as çay, always served in small, tulip-shaped glasses.

Additionally, optional but popular items often enhance the breakfast table:

Potatoes: Often served as French fries or diced and pan-fried.

Clotted Cream: Known as kaymak, typically served with honey.

Stuffed Grape Leaves: Called sarma.

Pastries: Such as börek (a savory pastry stuffed with vegetables, meat, or cheese) and gözleme (a crepe-like pastry filled with various ingredients).

Pancakes: A more recent addition.

Global recognition and popularity boom

Modern tourism in Turkey began to flourish in the 1950s, with wealthy Europeans and Americans exploring the country’s rich history, culture, and, of course, its cuisine. Word of Turkey’s extravagant breakfasts soon spread beyond its borders, and local businesses began to promote Turkish breakfasts to curious tourists.

Today, Turkish breakfast has become a must-try experience for visitors to Turkey. With its delightful variety and emphasis on community and leisure, this meal is more than just food — it’s a reflection of Turkish culture, hospitality, and a history that continues to influence and inspire palates around the world.

Source: Original aricle written by Michael Jensen forGayCities. Photography by Michael Jensen.

The post The Rise of the Turkish Breakfast: A Culinary Evolution appeared first on Fethiye Times.

Bake beetroots, celeriac and carrots with red onions, then mix with cooked green lentils and dress with a simple sauce of pomegranate molasses, olive oil and lemon juice to create a light, healthy vegetarian dish full of flavour.

It pairs beautifully with grilled dishes or pasta, or can be enjoyed on its own as a satisfying vegetarian meal. Any leftovers can be stored in the fridge for two to three days.

Serves: 6

Ingredients

690g/1lb 8oz -6 medium raw beetroots, peeled, cut into small chunks

630g/1lb 6oz -1 medium celeriac, peeled and cut into small chunks

600g/1lb 5oz baby carrots, washed, topped and halved lengthways (or large carrots, cut in small chunks)

1 large red onion, peeled, cut into small wedges

140g/5oz green lentils, rinsed

60ml/4tbsp olive oil

Salt and freshly ground black pepper

For the pomegranate molasses sauce:

30ml/2tbsp pomegranate molasses

15ml/1tbsp water

60ml/6tbsp extra virgin olive oil

½ juice of lemon

Salt and ground black pepper to taste

Handful of flat leaf parsley, roughly chopped – to serve

Instructions

Preheat the oven to 200C/400F/Gas Mark 6

Put the prepared vegetables on a large baking tray. Drizzle with 4 tablespoon olive oil. Season with salt and ground black pepper.

Cover with foil and bake in the preheated oven for 35 minutes.

While the vegetables are baking, cook the green lentils. Place the rinsed green lentils on a medium pan. Pour in hot water and boil for 25 minutes over medium heat. Stir once in a while so the lentils won’t stick to the bottom of the pan. Once cooked, drain and rinse over cold water over colander/sieve. Set the cooked green lentils aside in a bowl.

After 35 minutes of roasting, check the vegetables and gently mix. Remove the foil and roast for a further 15 minutes, until tender and starting to colour at the edges.

Once baked, combine the cooked green lentils with the baked vegetables.

For the pomegranate molasses sauce; mix the pomegranate molasses, nar eksisi, with water, lemon juice and the extra virgin olive oil in a small bowl. Season with salt and freshly ground black pepper.

Pour the sauce over the baked vegetables and green lentils and combine gently.

Place the baked vegetables and lentils on a serving plate. Scatter over the chopped parsley and serve immediately.

Afiyet Olsun.

Recipe from Ozlem’s Turkish Table

Recipe Type: Plant Based/Vegan

The post Baked beetroots, celeriac, carrots and green lentils with pomegranate molasses appeared first on Fethiye Times.

The ranking is based on 97,422 evaluations compiled for the 2025 list, in which 2,274 desserts from around the world competed. Antakya künefe secured first place with an average score of 4.51. On the newly announced list, it was followed by various ice cream varieties from the United Kingdom and Italy. TasteAtlas is a global platform dedicated to documenting local dishes, beverages, desserts and restaurants.

Antakya künefe originates from Hatay, Turkey’s southernmost province, which borders the Mediterranean to the west. The dessert is prepared by layering unsalted, stretchy cheese between fine strands of shredded kadayif pastry. It is fried on both sides in butter and served hot, topped with sugar syrup. Künefe can also be enjoyed à la mode, accompanied by ice cream.

The dessert’s distinctive character lies largely in its cheese, which itself received geographical indication registration four years ago. Antakya künefe, considered the signature dessert of Hatay, was granted its own geographical indication registration certificate in 2008. The city is also part of UNESCO’s Creative Cities Network for gastronomy.

Speaking to Anadolu Agency (AA), 26-year-old künefe maker Abdulkadir Mısırlı said he continues the craft with passion after starting as an apprentice years ago in the historic city of Antakya. He noted that hand-cut kadayif and cooking with butter give künefe its distinctive flavor, but emphasized that the most important ingredient is the special unsalted cheese. According to Mısırlı, they sell around 10 trays on weekdays, with sales rising to more than 30 trays on weekends.

Local resident Necmettin Berberoğlu, 64, expressed pride in seeing a regional delicacy gain worldwide recognition. “Because künefe is a local dessert that perfectly suits our palate, we have been doing our best to promote it for years,” he told AA. “In every home in Antakya, künefe is definitely served as dessert.”

Source: Daily Sabah

The post Antakya Künefe Tops World’s 100 Best Desserts List appeared first on Fethiye Times.

Ingredients

1 tablespoon butter

2 tablespoons all purpose flour

2 tablespoon tomato paste

4 tomatoes, mashed

4 cups water

1 cup milk

Salt to taste

Instructions

Melt butter in a pot and add flour. Cook it, stirring constantly until it gets slightly brown.

Add in tomato paste and mashed tomatoes.

Pour in milk and water. Bring it to boil and blend the soup until smooth.

Let it simmer over medium heat for about 10 minutes.

Throw some croutons on top of each bowl (not in the pot!) when serving.

Traditional Accompaniments:

Ekmek (Turkish Bread): Serve the soup with a side of fresh, crusty Turkish pide bread.

Lemon Wedges: Offering lemon wedges on the side allows guests to add a tangy zest to their soup.

Cheese Pairings:

Feta or Kaşar: Sprinkle crumbled feta or shredded kaşar cheese on top for a creamy, salty addition.

Grilled Cheese Sandwich: For a heartier meal, pair the soup with a classic grilled cheese sandwich.

Salad Pairing:

Simple Green Salad: Serve with a light green salad dressed in lemon and olive oil for a balanced meal.

Source: give recipe

The post Domates Çorbası – Turkish Tomato Soup appeared first on Fethiye Times.

Whether you’re celebrating Christmas in Turkey or looking to add something different to your holiday table, here are some delicious ideas for a festive meal with a Turkish twist.

Turkish Meze: the perfect start

In Turkey, meze is an essential part of any celebration, and Christmas is no exception. A spread of small, flavorful dishes provides the perfect beginning to a festive meal. Chestnut hummus (chickpea dip), Ezme (spicy tomato and pepper dip), and Baba Ghanoush (smoked eggplant dip) offer fresh and tangy flavours that complement the richness of a holiday feast. Pair them with warm, soft pide or crispy lahmacun (Turkish pizza) to kick off your celebration in style.

Main Course: turkey with a twist

While turkey is a staple in many Christmas dinners around the world, Türkiye’s own version often comes with a delicious twist. For a truly Turkish holiday main course, try Fırın Tavuk (roast chicken or turkey) flavoured with a rich mixture of olive oil, garlic, lemon, and aromatic herbs. Add a touch of sumac or paprika for a smoky depth of flavour, and slow-roast the meat until golden and tender.

Another popular dish is Kuzu tandır (slow-cooked lamb), where the lamb is marinated in a mix of olive oil, garlic, and spices, and then slow-cooked until the meat is fall-apart tender. This dish offers a luxurious alternative to the usual holiday roast and carries the unmistakable taste of Turkish cuisine.

Side Dishes: a Festive feast of flavours

When it comes to side dishes, Turkish cuisine offers plenty of options to complement your Christmas meal. Pilav (rice pilaf), often prepared with orzo, pine nuts, and currants, makes a wonderful addition to any holiday table. For a more rustic side, try Bulgur Pilavı, a hearty dish made from cracked wheat, sautéed onions, and peppers.

For vegetable lovers, Kısır, a refreshing bulgur salad with tomatoes, cucumbers, and herbs like parsley and mint, offers a light and tangy contrast to the heavier main dishes. Another popular side dish is Yaprak Sarma – grape leaves stuffed with a filling of rice, pine nuts, and spices, all wrapped tightly and steamed to perfection.

Sweet Endings: Turkish desserts for Christmas

No Christmas feast would be complete without dessert, and Turkey is home to a wealth of sweet treats perfect for the occasion. One of the most iconic Turkish desserts is Baklava – a delicate pastry made of thin layers of dough, filled with chopped nuts and sweetened with honey or syrup. Serve it alongside a rich, velvety cup of Turkish coffee for a truly festive touch.

Another popular Turkish holiday dessert is Künefe, a warm, cheesy pastry soaked in syrup and often topped with pistachios. It’s rich, indulgent, and guaranteed to impress guests at your Christmas table. For a lighter finish, Lokum (Turkish delight) in a variety of flavors like rose, lemon, and pomegranate can be a sweet treat to offer alongside tea or coffee.

Festive Turkish drinks

To wash down the feast, try a traditional Ayran, a refreshing yogurt-based drink that pairs perfectly with rich, savory dishes. Alternatively, serve up a festive Şarap (Turkish wine), which has been gaining international acclaim for its rich flavours, especially the wines from the Central Anatolia region. If you prefer something non-alcoholic, a warm salep (a sweet, creamy drink made from orchid roots) offers a deliciously warming treat on a cold winter’s night.

Adding a Turkish twist to your Christmas dinner brings bold flavours, unique ingredients, and a sense of tradition to the table. Whether you’re in Turkey or hosting a holiday feast abroad, these dishes will make your celebration unforgettable, combining the best of both Christmas and Turkish culinary culture. So, gather around the table, enjoy the festive spirit, and indulge in the rich, delicious flavors of a holiday meal with a Turkish twist.

Afiyet Olsun

The post Christmas Food with a Turkish Twist: A Fusion of Tradition and Flavour appeared first on Fethiye Times.

Bread holds a revered place in Turkish culture, both as a dietary staple and as a symbol of divine blessing. The importance of bread is so ingrained that Turkey’s Association of Cuisine Professionals considers it essential for every meal, almost as if it were a religious obligation. Bread, alongside water, is viewed as holy, with even the smallest crumb treated with reverence. Turks have a practice of kissing a piece of bread found on the street before placing it in a higher spot, acknowledging its sacredness.

In Turkey, one could easily sustain themselves on bread alone due to the sheer variety available. From the sesame-studded simit enjoyed at breakfast, to crusty bread with cheese for lunch, and the flavorful lahmacun (Turkish pizza) for dinner, bread is a constant companion throughout the day. Even a midnight snack can include boza, a fermented millet drink often accompanied by bread.

Bread in all shapes and sizes

Ekmek is the general term for bread of any sort but these days spongy white sourdough loaves are found everywhere. It can be shaped into oblongs, circles, long tubes, plaits or small rolls, glazed with egg yolk or milk, sprinkled with sesame, poppy or nigella seeds, or just left plain. It is usually made with strong white flour, to which a little wholemeal flour is sometimes added.

Pide (flatbread) is basic homemade village fare as well as a pouch for döner and a base for pizza.

Lavaş (thin crispy bread) is yeast free but ballons exuberantly when cooked.

The chewy simit is sold in every town square and on just about every street corner in Turkey.

Turks are inclined to eat their bread plain, in between mouthfuls of food or with a little salt. Butter isn’t usually offered but as most restaurants will have a pat available, you can probably get some to spread on your slice.

Ramazan Pide

During Ramazan (the month of fasting), normal loaves are sold in the mornings, but pide with çörekotu (black cumin seeds) is sold in the afternoons so hungry people have something special with which to break the day’s fast. You can still find this pide for the rest of the year although it’s not as plentiful.

Lahmacun

Lahmacun is a type of pizza, most often topped with ground meat, onion, chilli and parsley.  Other possible toppings include cheese, meat pieces and sausage. The classic lahmacun is oval and about a foot long, though restaurants may make palm-sized portions.

Each region has its own way of making lahmacun. For example, in Antep they’re made  with garlic but no onion and in Samsun they’re made in boat shapes with filling-hugging edges.

The best come from big woodfire ovens and are paddled in and out on wooden oars.

When you’re not doing it daintily, lahmacun is eaten as follows: slice it into strips, drizzle with lemon, daub it with chunks of tomato, roll it up and eat it with your fingers. Once it’s finished, you can eat the debris off your hands and arms.

You can eat your lahmacun with a knife and fork, but it’s not as much fun!

Is there bread on the hook?

An ancient tradition in Turkey, Askıda Ekmek, embodies the spirit of paying it forward through bread. This custom involves leaving a loaf of bread “on the hook” for someone in need, ensuring that everyone has access to this essential, sacred food.

Click on the link below to read an interesting article by Lisa Morrow which explains Turkey’s ancient tradition.

Turkey’s ancient tradition of ‘paying it forward’

Sources: World Food Turkey/ Daily Sabah/BBC

This article was first published on 25 June 2021.

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Turkish bananas are smaller than their imported counterparts, but what they lack in size, they more than make up for in flavour. While imported bananas might look impressive, they rarely match the sweet aroma and delicate taste of the homegrown muz.

The Anamur Banana

The district of Anamur, located in the southern province of Mersin, is Turkey’s banana capital, producing around 40% of the country’s total banana consumption.

Banana plants thrive in the region’s warm, humid climate and love a sea view — which is why plantations can be seen stretching along Anamur’s rugged coastline.

‘Giving birth’

If you visit Anamur in August, you might hear a curious sound coming from the plantations. Locals call it the moment when banana plants “give birth,” or give branches. It happens when the flower’s outer crust breaks open to reveal new banana clusters. The flowers bend downward while the fruit grows upward — an incredible process that happens so quickly, you can actually watch it unfold.

Health Benefits of Banana Flowers

We all know bananas are good for us, but the banana flower is a nutritional powerhouse in its own right.

Boosts mood: High in magnesium, banana flowers can help ease anxiety and act as a natural antidepressant.

Supports healthy blood: They help raise haemoglobin levels, improving oxygen and nutrient transport throughout the body.

Rich in antioxidants: Containing tannins, flavonoids, and other antioxidants, banana flowers combat free radicals that contribute to heart disease, cancer, and ageing.

Diabetic-friendly: The fibre content helps lower blood sugar levels naturally.

Harvest

Harvest season runs from September to February, when markets, greengrocers (manavlar), and roadside stalls overflow with fresh bananas. It’s the best time to enjoy these small, sweet fruits that taste like sunshine.

How do you like yours?

We like our Anamur bananas sliced with locally produced yoghurt, honey and almonds.

Delicious in a smoothie, Turkish style

Use up your ripe bananas in this Date, Walnut, Banana & Honey cake

So, next time you’re choosing your bananas, you’ll have to decide: is it size that matters — or is it flavour?

Of course, you can always eat two! 🍌

The post Small but Sweet: Turkish Bananas – A Taste of Sunshine appeared first on Fethiye Times.

Whether fried, roasted, baked, or used in soups, there’s no shortage of ways to enjoy this nutritious and delicious treat, making it a rewarding ingredient for both seasoned mushroom lovers and those trying Çıntar for the first time. Widely available at local markets and dining tables, Çıntar not only enhances meals but also plays a significant role in Fethiye’s local economy, bringing the taste of autumn to many homes.

Çıntar mushrooms grow naturally in the mountainous regions around Fethiye, and their arrival each autumn is eagerly awaited. Local people have long shared this wild mushroom with neighbours and guests, reflecting the deep cultural connections tied to this seasonal delight. Whether roasted, fried, or baked, Çıntar is easy to prepare and can be incorporated into a variety of dishes. Here are some popular cooking methods that showcase the versatility of this mushroom.

Cooking Çıntar Mushrooms?

Cooking Çıntar is straightforward and enjoyable, but the cleaning process is critical. Because these mushrooms are often collected from the wild, they are likely to be covered in soil. Make sure to wash them thoroughly, being careful not to break or damage them during cleaning.

There are countless ways to prepare Çıntar mushrooms, and here are some of the most popular methods:

One of the simplest ways to cook Çıntar is to roast or sauté them. Chop the mushrooms into large chunks and sauté them with finely chopped onions in olive oil. Cook until the mushrooms release their water and absorb it back, giving them a rich, intense flavour. This method produces a delicious roasted mushroom dish that can be enjoyed as a side or a main course.

Fried Mushrooms

For a crispy and indulgent option, fry the mushrooms. Coat the whole mushrooms lightly in flour and fry them in hot oil. Keeping the mushrooms intact helps them retain their appealing shape and texture. The result is a golden-brown, crispy snack or side dish that pairs well with a light dipping sauce or salad.

Baked Mushrooms

If you prefer a healthier alternative to frying, baking is an excellent choice. Grease the mushrooms with olive oil, season them with salt and pepper, and place them in a baking dish with the caps facing down and roots up. Bake at 200°C for 30-40 minutes until the mushrooms are tender and slightly golden. This method retains the earthy flavour of Çıntar while providing a healthier cooking option.

Çıntar Pasta Sauce

For those who love a creamy, rich pasta sauce, try incorporating Çıntar into your next dish. Add the sautéed mushrooms to a tomato or cream-based pasta sauce and mix in lingonberries for a unique, tangy twist. The mushrooms add depth of flavour, turning an ordinary pasta dish into something truly special.

Çıntar Soup

Finally, Çıntar can also be used to create a warming, hearty mushroom soup. Its rich, earthy flavour works beautifully in broths and creams, making it an excellent base for a comforting autumn meal.

For a simple and classic Çıntar dish, here’s a practical recipe you can try at home:

Simple Sautéed Çıntar

Ingredients:

• 500g Çıntar mushrooms

• 2 tablespoons olive oil

• 1 onion (finely chopped)

• 2 cloves of garlic (crushed)

• Salt and pepper (to taste)

• Fresh parsley (for garnish)

Method:

1. Gently clean the mushrooms, ensuring any soil is removed. Chop them into chunks or leave them whole if preferred.

2. Heat the olive oil in a large pan over medium heat and add the finely chopped onion. Sauté until the onion turns soft and translucent.

3. Add the crushed garlic and cook for another minute until fragrant.

4. Stir in the mushrooms and cook them until they release their water. Continue cooking until the liquid has evaporated and the mushrooms are tender.

5. Season with salt and pepper to taste.

6. Garnish with freshly chopped parsley before serving.

This simple sautéed Çıntar dish can be served as a side or enjoyed on its own with some fresh bread or a light salad.

Afiyet Olsun

The post Cooking with Çıntar: Fethiye’s autumn delicacy appeared first on Fethiye Times.

Serves 4

Ingredients

500g fillets firm white fish, such as haddock or cod, skin removed

60g stale white bread, torn into large chunks

1  small red onion, finely chopped

½ x 25g pack flat leaf parsley, leaves finely chopped

½ x 25g pack dill, leaves chopped

1  small unwaxed lemon, zest and 2 tbsp juice

½ tsp ground cinnamon

1 Free Range Medium Egg, beaten

1 tbsp Essential Olive Oil

6 tbsp plain flour, seasoned

6 tbsp olive oil or groundnut oil, for frying

For the yogurt

1  preserved lemon, plus 1 tbsp pickling juice from the jar

1  clove garlic, finely grated to a purée

100g strained Suzme or Greek yogurt

Method

Fill a sauté pan with boiling water halfway up the sides. Bring to a simmer and add salt. Slide the fish into the water and cook gently for 10 minutes, then lift out using a slotted spoon. Put into a bowl and leave to cool. Flake the fish flesh. 

Soak the bread for 2 minutes in enough warm water to just cover, then drain and squeeze out excess moisture. Crumble, then add to the fish with the onion, herbs, lemon zest and juice and cinnamon. Season. Mix everything together with your hands, then add the egg and olive oil. Mix again and taste for seasoning. 

Set out a large flat bowl – a pasta bowl is good – and put the seasoned flour in. Using wet hands, form the fish mixture into 12 small patties, setting them on a tray. 

Spread some double thickness kitchen paper on the counter or a large plate – this is where you will put your cooked patties. Coat the patties with the flour, turning each over, and put them on a plate. Heat 1-2 tbsp olive or groundnut oil in a nonstick frying pan, then cook the patties in batches over a medium-high heat for about 2 minutes 30 seconds on each side, adding more oil as needed. They should be golden brown on the outside and piping hot and soft inside. As each batch is ready, put them onto the kitchen paper. 

Finely chop the preserved lemon, removing any seeds. Stir the flesh, pickling juice and garlic into the yogurt. Serve the patties with the lemon-garlic yogurt and a salad of finely sliced red onions tossed with sumac, parsley, lemon juice, seasoning and extra virgin olive oil, and a bowl of pickled chillies too, if liked.

Recipe courtesy of Waitrose & Partners

The post Turkish fish cakes with preserved lemon yogurt appeared first on Fethiye Times.

This spinach börek recipe is made with simple, everyday ingredients you can easily find at your local grocery store. Recipe by Aysegul Sanford of Foolproof Living.

Ingredients 

FOR THE SPINACH AND FETA FILLING:

1 tablespoon olive oil, or any vegetable oil such as avocado oil

1 medium-size onion, peeled and chopped

16 oz. baby spinach leaves , washed and dried

1/4 teaspoon kosher salt* 

1/4 teaspoon black pepper

8 oz. crumbled feta cheese

FOR THE MILK YOGURT MIXTURE:

3 tablespoon olive oil, or any vegetable oil such as avocado oil

½ cup whole milk

1 large egg

2 tablespoons plain whole-milk yogurt

1/2 teaspoon salt

1/4 teaspoon black pepper

FOR THE LAYERS:

1 package of Phyllo Dough*, thawed overnight in the fridge

2 egg yolks

2 tablespoons sesame seeds

½ teaspoon Nigella seeds, optional

Instructions 

Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.

Preheat the oven to 350 degrees F.

Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.

To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.

Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.

Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.

Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.

Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.

If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.

Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).

Mix egg yolks in a bowl.

Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.

Bake in the oven for 30-35 minutes or until it turns golden brown.

Let it cool for a few minutes, slice, and serve while it is still warm.

Notes:

Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.

If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.

Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough. 

Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.

Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.

Images by Aysegul Sanford

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