Turkish Rolled Cheese Bread

Ouadie Rhabbouron

Ingredients

For the Börek:

  • 3 sheets of yufka (Turkish phyllo pastry)
    (If using thin phyllo, use 6 sheets)

  • 2 cups (200–250g) feta cheese or Turkish white cheese, crumbled

  • 1 cup shredded mozzarella (optional, for stretch)

  • 2 tbsp parsley, finely chopped (optional)

Wet Mixture (to brush layers):

  • 1 cup milk

  • ½ cup vegetable oil

  • 1 egg

For the Top:

  • 1 egg yolk

  • Sesame seeds and/or black nigella seeds

Instructions

  1. Prepare the Filling
    In a bowl, mix the crumbled feta/white cheese, mozzarella, and parsley. Set aside.

  2. Prepare the Wet Mixture
    Whisk milk, oil, and 1 egg together.

  3. Assemble

    • Grease your baking dish.

    • Lay 1 sheet of yufka on a flat surface. Brush generously with the wet mixture.

    • Sprinkle cheese filling evenly over the yufka.

    • Roll it into a long log.

    • Cut into pieces and place them in the baking dish.

    • Repeat for all sheets until dish is full.

  4. Topping

    • Brush the top with egg yolk.

    • Sprinkle with sesame seeds or nigella seeds.

  5. Bake

    • Bake at 180°C / 350°F for 30–40 minutes until golden brown.

  6. Serve

    • Let it cool 5–10 minutes before slicing.

    • Enjoy warm!

💡 Tips for Best Results

  • For extra softness, let the börek rest 10 minutes after baking covered with a clean towel.

  • You can replace milk with yogurt for a richer texture.

  • Add a little shredded mozzarella for a melty, stretchy filling.

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