Scrunch Borek / Kırma Böreğı
Recipe type: Main
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
  • 5 sheets yufka
  • ½ kg ricotta / lor peyniri
  • 1 cup very finely chopped parsley if desired
  • Salt and pul biber (chilli flakes)
  • 500g yogurt
  • 2 eggs
  • 1 Tbsp olive oil
  • Oil for greasing tray
  1. Break the eggs into a bowl, reserving one egg yolk in a separate bowl
  2. Mix the 1 egg and 1 egg white with the yogurt until well combined
  3. Combine in another bowl the cheese, salt, pul biber and parsley if desired
  4. Open up a yufka sheet and spread generously the yogurt sauce on half the sheet
  5. Sprinkle the cheese mixture over the yufka half with sauce
  6. Fold the dry half of the yufka sheet over and gently pat it onto the wet half
  7. Gently bunch it together until it is roughly 8cm wide as in the picture
  8. Using a knife or pizza cutter, slice it into rough squares
  9. Place on a very well greased baking tray, do not use a silicone mat for this as you need the oil to cook the bottom of the pastry
  10. Repeat with each yufka sheet
  11. With the remaining sauce, beat in the last egg yolk and add 1 Tbsp oil
  12. Brush the sauce over the scrunched boreks on the tray until all is used up
  13. Preheat the oven to 180C
  14. The boreks need to rest in the sauce for minimum 10 minutes
  15. Bake in the oven until golden which may take 15 to 25 minutes.
Recipe by Seasonal Cook In Turkey at