Courgette Borek with Potato, Cheese and Fresh Herbs/ Kabaklı Börek
Recipe type: Börek
Cuisine: Turkey
Prep time: 
Cook time: 
Total time: 
  • 3 yufka
  • 3 medium boiled potatoes, mashed
  • 2 medium courgettes/zucchini/kabak, washed, peeled if desired, and grated, excess liquid squeezed out by hand, and left to drain in a colander
  • 1 bunch fresh dill/dereotu, chopped finely
  • ½ bunch fresh parsley/maydonoz,chopped finely
  • 2 medium onions, chopped finely
  • 3 tbsp cooking oil (I use sunflower oil) plus extra for brushing over the yufka
  • 1 tsp red pepper/kırmızı tozbiber, less if desired
  • 1 cup/8oz ricotta cheese/lor peyniri - regular white cheese or feta would be fine
  • ½ tsp black pepper
  • 1 tsp salt
  • sesame/susam and nigella seeds/çörekotu for sprinkling on top
  1. In a bowl, combine the mashed potatoes, the cheese, and the fresh herbs. Season with the salt and pepper. Add the onion and courgette mix and combine well.
  2. Heat the cooking oil in a frying pan and cook the chopped onions until softened. Add the grated and drained courgettes and cook for a further 5 minutes. Remove from heat.
  3. Line your dish or baking tray with greaseproof paper. Take one yufka round and open it out in front of you. Brush the upper half with cooking oil. Fold the bottom half over the upper half and brush with oil so you have a double layer of yufka in a half moon shape on your counter.
  4. Take a spoonful of the courgette mixture and spoon along the straight edge of your yufka shape. Continue all along the edge to the end. Then gently roll until you end up with a long sausage-shape. Place in the centre of the baking tray, coiling it round on itself.* Continue with the remaining 2 yufka rounds, adding them one by one, to the end of the coil. Tuck the ends underneath. Brush with oil and sprinkle with sesame and nigella seeds.
  5. Bake in a pre-heated 180C/350F oven for 30 minutes or until nicely browned.
Recipe by Pantry Fun at