25 minTraditional Muhacir Borek
With its layered dough and cheesy filling, this pastry is a staple of Balkan cuisine and a breakfast favorite.
- Prep
- 20 min
- Cook
- 40 min
- Time
- 60 min
- Servings
- 6
- Calories
- 320
- Level
- Moderate
- Heat
- Mild
- Region
- balkan
- Vegetarian
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 5 cups flour
- 2 cups warm water
- 1 tsp salt
- 200g melted butterInstead: olive oil
- 1 cup vegetable oil
- 300g feta cheese
- 1 bunch parsley
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Knead flour, water, and salt to form a soft, non-sticky dough.
- 2
Divide into 10 equal balls and let them rest covered for 20 minutes.
- 3
Roll each ball to plate size, brush with butter, and stack them.
- 4
Roll the stacked dough to the size of your baking tray.
- 5
Spread the cheese and parsley filling, then roll or layer in the tray.
- 6
Bake at 180 degrees Celsius for about 40 minutes until golden.
Note. Add a splash of vinegar to your oil mixture to make the dough extra crispy.
Questions
Why does the dough get hard?
Over-kneading with too much flour or not letting it rest causes toughness.
Which cheese should be used?
Full-fat feta or a mix of curd cheese works best.
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