Malatya borek (boiled-sheet cheese and parsley pie)
Ingredients
- 1,500 gWheat flour
- 100 gEgg
- 60 gParsley
- 500 gWhite cheese
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour69%
- White cheese23%
- Egg 5%
- Parsley 3%
Ingredients by weight, heaviest at the bottom.
Method
Break the eggs into the middle of the flour and knead a dough.
Roll the dough into sheets and cut each sheet into four pieces.
Drop the sheet pieces into boiling water, lift them out and place them on an upturned strainer. Press a clean white cloth over them to remove the water.
Lay half of the pieces in a baking tray. Crumble the parsley and cheese together by rubbing and spread this filling over the sheets in the tray.
Boil the remaining pieces and remove their water the same way, then lay them over the filling. Slice and bake in the oven.
The source gives no oven temperature or time.
Where this recipe comes from
From a published work: quantities come from Hulusi Akkoyun, Malatya Mutfağı; the method is written in our own words.
- Hulusi Akkoyun, Malatya MutfağıAccessed: November 4, 2026
Last changed: November 1, 2026