Borek
Moderate nutritional value
Turkish layered yufka pastry baked with white cheese, egg and milk.
Peynirli tepsi boregi is a Turkish tray borek of thin yufka sheets layered with crumbled white cheese and parsley, soaked in a milk, egg and oil sauce and baked until crisp on top. A 150 g square has about 430 kcal, 14 g protein, 24 g fat, 7.7 g of it saturated, and about 810 mg sodium. Soaking the white cheese in cold water for an hour before use lowers the sodium.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 9.4g | 16.8% |
| Fat | 16g | 22.9% |
| Carbs | 26g | 8.7% |
| Simple Sugars | 9.1g | Estimate |
| Complex Carbs | 15.8g | Estimate |
| Fiber | 1.1g | 4.4% |
| Water | 46g | 1.8% |
| Calories | 288 | 12.8% |
Glycemic Index
Click to view full GI ranking →
Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 5.13 | g | 25.7% |
| Monounsaturated | 3.6 | g | 14.4% |
| Polyunsaturated | 5.79 | g | 44.5% |
| Omega-3 | 1.737 | g | Estimate |
| DHA | 9 | mg | 1.0% |
| Omega-6 | 4.053 | g | Estimate |
| Trans | 0.19 | g | 9.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 2.65 | mg |
| Vitamin E | 3.07 | mg |
| Selenium | 19.9 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 68.3 | mcg | 7.6% |
| vitamin B1 | 0.076 | mg | 6.3% |
| vitamin B2 | 0.279 | mg | 21.5% |
| vitamin B3 | 0.629 | mg | 3.9% |
| vitamin B6 | 0.121 | mg | 7.1% |
| vitamin B9 | 21.5 | mcg | 5.4% |
| vitamin B12 | 0.558 | mcg | 23.3% |
| vitamin C | 2.65 | mg | 2.9% |
| vitamin D | 0.402 (16 IU) | mcg | 2.7% |
| vitamin E | 3.07 | mg | 20.5% |
| vitamin K | 50.1 | mcg | 41.8% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 172 | mg | 17.2% |
| iron | 1.1 | mg | 6.1% |
| magnesium | 19.5 | mg | 4.9% |
| phosphorus | 172 | mg | 24.6% |
| potassium | 118 | mg | 4.5% |
| sodium | 540 | mg | 23.5% |
| zinc | 1.3 | mg | 11.8% |
| copper | 0.103 | mg | 11.4% |
| manganese | 0.257 | mg | 11.2% |
| selenium | 19.9 | mcg | 36.2% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 241 | mg | 34.4% | 131% |
| Isoleucine | 451 | mg | 32.2% | 131% |
| Leucine | 805 | mg | 29.5% | 115% |
| Lysine | 572 | mg | 27.2% | 104% |
| Methionine | 358 | mg | 34.1% | 136% |
| Phenylalanine | 848 | mg | 48.5% | 180% |
| Threonine | 363 | mg | 34.6% | 127% |
| Tryptophan | 125 | mg | 44.6% | 165% |
| Valine | 572 | mg | 31.4% | 125% |
Compare with other products
Values per 100 g
Add products above to see a side-by-side comparison.
Similar Products
Closest by macronutrient profile
Allergens
Recipe
See full recipeIngredients
- Yufka sheets (or filo pastry) 3 round sheets (500 g)
- Beyaz peynir (Turkish white cheese) or feta, crumbled 300 g
- Flat-leaf parsley, chopped 1 bunch (40 g)
- Eggs 3 large (150 g)
- Whole milk 250 ml
- Sunflower oil 100 ml
- Salt and black pepper 0.25 tsp each
- Egg yolk, for brushing 1
- Sesame seeds or nigella seeds 1 tbsp
Instructions
- 1
Heat the oven to 180C and oil a 30 x 40 cm baking tray.
- 2
Mix the crumbled cheese and parsley with 1 of the eggs.
- 3
Whisk the milk, oil, the remaining 2 eggs, salt and pepper into a sauce.
- 4
Lay 1 yufka sheet in the tray with the excess hanging over the sides, brush it with sauce, then tear the second sheet into pieces, dip them in the sauce and layer them in loosely crumpled folds.
- 5
Scatter the cheese filling over the layers, cover with the third sheet torn and dipped in the same way, fold the overhanging edges in and pour over any remaining sauce.
- 6
Brush the top with egg yolk, sprinkle with sesame or nigella seeds and bake for 40-45 minutes, until deep golden and crisp on top.
- 7
Rest for 10 minutes, then cut into 8 squares and serve warm.