Turkish VegBeef Kebab Börek

After making baklava last week, we ended up with an extra box of phyllo dough. We debated for 10 seconds about what to do with it, and then decided to make borek, a distant cousin of baklava.

In borek, you will have layers of dough with a filling. Common fillings are savory ingredients like feta cheese, spinach, ground beef, or potato. It is baked in the oven like baklava. But the end result is salty rather than sweet. This recipe uses (fake) ground beef for filling, with a kebab flavor twist.

Turkish VegBeef Kebab Börek

Couple pieces of böreks, filled with veggie meat, waiting to be consumed
Börek has layers of dough with savory fillings like feta cheese, spinach, ground beef, or potato. It is baked in the oven, and best enjoyed when it's still warm and crunchy.


  • 1 lbs phyllo dough thawed
  • 1 can butter spray
  • 1 egg beaten (for brushing the top of the borek)
  • Sesame seeds


  • 2/3 lbs of ground beef equivalent or 8 MorningStar sausage patties, toasted for 12 minutes at 350°F
  • 4 stalks parsley or about half a bunch, finely chopped
  • ½ onion finely chopped
  • 1 red pepper finely chopped
  • 2 T of ground meat kebab seasoning


  • Pulse toasted patties in a food processor until they magically turn into ground beef. Fry the chopped onions and peppers in a pan for a couple of minutes in a non-stick pan on medium-high heat without oil.  After the veggies are slightly charred, add the kebab seasoning, ground meat, and parsley in that order. Stir until mixed well. Transfer to a bowl or any another container that is easy to work with (you will be scooping this filling into phyllo dough next.)
  • Cut the phyllo dough sheets in half lengthwise so you have long rectangular strips. Place one sheet on a dry working surface, and spray it with butter. Put a scoop (about 2T) of filling near the edge of the sheet. From here, you may fold into various shapes:  triangles, rectangles, circular flowers, etc.   Since the phyllo dough is very thin, wrap a second layer after you're done wrapping the first.  Place another strip of phyllo dough onto your working surface, spray it with butter, and repeat the process above except use the previously rolled dough as your filling. Once you have your raw borek ready, put it on a butter-sprayed baking pan.
  • Once all the raw boreks are on the baking pan, brush the tops with egg, and sprinkle sesame seeds on top.
  • Bake at 350°F for about 15-20 minutes or they are golden. Enjoy while still warm. Recommended pair: warm crunchy borek goes well with a cup of sweet, hot black tea.
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