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Milk börek (baked milk and egg tray)

Whole recipeFrom: A. Süheyl Ünver, Tarihte 50 Türk Yemeği (1948)

Ingredients

  • 1,200 gMilk
  • 250 gEgg
  • 150 gWheat flour

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.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Milk75%
  2. Egg16%
  3. Wheat flour9%

Ingredients by weight, heaviest at the bottom.

Method

  1. Whisk the eggs, milk and flour thoroughly into a smooth, runny mixture.

  2. Pour the mixture into a deep-rimmed tray and bake in the oven until the top is browned.

    The source gives no oven temperature or time.

Where this recipe comes from

From a published work: quantities come from A. Süheyl Ünver, Tarihte 50 Türk Yemeği (1948); the method is written in our own words.

Last changed: November 1, 2026

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