For the filling: Saute onions, add mince, a grated potato, parsley salt and pepper and cook until mince has browned.

For the liquid mixture (to keep your boreks moist) add an egg, yoghurt and a splash of oil and give it a good mix

Open out filo pastry sheets, I usually use two at a time if they are thin.

Add your filling and about 4 tbsp of the liquid mixture.

Roll up the filo pastry, and role round into a spiral shape:

Egg wash and decorate with sesame seeds/black seeds or leave plain if you are sending them off to school for the kids packed lunches. Bake in the oven for about 35 mins at 200 degrees, until golden brown.

Enjoy 🙂


So this Monday morning I decided to ignore Monday morning mess and go straight to the kitchen. I have to say that it has been a pretty productive morning. I took out some mince (well a huge chunk, I must have got bored separating it before freezing) and so used that to make some borek and pasta. I also made another sulu yemek (stew). So cooking wise I have been a very good housewife today.  I will also upload a recipe for my borek now, so I can check blogging off my list. If only the house was clean too…

My mum had always taught me to use a milk based mixture in my boreks, but I have recently sussed out that yoghurt works better, so I really wanted to try that out today. I wish someone had told me this before. I find that other Turkish housewives don’t really want to share their secret tips with others, which is why I will try my best to share as many tips with you as I can.  The world of the internet is a Godsend for the struggling housewife. On starting this blog I have discovered so many new recipes, cleaning pages and blogs on the internet. I need never struggle again.

The one thing I do know for sure is that I don’t know much, but what I do know I will gladly share with anyone who will listen 🙂

Here are my boreks, ready for hubby and kids to take as packed lunches tomorrow:

Ela’s Borek

And the reason why one is halved is for you to see what it looks like inside, plus I ate the other half 🙂