Mexican Style Borek (Food Fusion)

This recipe is food fusion at it’s best, with the mix of Mexican flavors, combined with Turkish ingredients.  Last week my dear friend took me to a Turkish grocery store, and I had so much fun filling up my cart.  One ingredient that was a must- the pastry sheets to make Borek- a recipe you will fall in love with in just one bite.  This recipe used herbs, eggs, cheese, and creaminess from milk, and Greek yogurt- so many flavors in one pan.  Who wants a slice of this Mexican Style Borek?

Mexican Style Borek (Food Fusion)

My blog has been around for six years, crazy how time flies when you’re having fun!  I met Ilke’s Kitchen early on, and the best part, we live about 30 minutes from each other.  Most bloggers are friends virtually, and many of those virtual friends are from other countries.  You learn so much in the food blog world, from friendship, running your blog, and food from other countries.  I have a love for Turkish dishes, thank you to Ilke!  AND I can’t forget Donika from Mom! What’s For Dinner? and all her gorgeous Turkish recipes!

Mexican Style Borek (Food Fusion)

This recipe is pretty easy to make, and if you don’t have the special pastry sheets- just use phyllo dough.  It can be served cold or warm, topped with salsa, sour cream, guacamole, or any other topping.  If you’re looking for a fun traveling snack, Borek is perfect and not messy at all.

Here are a couple other Borek recipes from Ilke: Eggplant Borek, Spinach Rolled Up Borek, and Borek with Tomato Sauce.

Next up, Cigar Borek…AND your will love this recipe too!!!

Mexican Style Borek (Food Fusion)

Yields 15

Mexican Style Borek (Food Fusion)

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe


3 eggs
1 Tbsp Acala Chili Cumin Cottonseed Oil
1 Tbsp Acala Cilantro Cottonseed Oil
1 tsp Gourmet Garden Herbs garlic paste
1 tsp Gourmet Garden Herbs oregano paste
1 tsp Gourmet Garden Herbs parsley paste
1 1/2 tsp Gourmet Garden Herbs red pepper paste
2 Tbsp extra virgin olive oil
1 cup half and half
2/3 cup 2% Greek yogurt
3 sheets Yufka pastry sheets (or use phyllo dough)
2 medium bell peppers, thinly sliced or diced
11 oz can Mexican style sweet corn
15 oz can large black olives, sliced
2 cups shredded cheddar cheese
Toasted sesame seeds to sprinkle on top


Preheat oven to 375 degrees F, butter 9 x 13 pan or large lasagna dish.

In medium bowl, mix together eggs, chili cumin oil, cilantro oil, garlic, oregano, parsley, red pepper, olive oil, half and half, and Greek yogurt.

In small sauté pan, sauté bell peppers, they should still be crisp and just partially cooked.

In prepared pan, place first pastry sheet and break up to fit in pan, add 1/2 of egg mixture, corn, black olives, bell peppers, and cheese. Repeat for next layer. Top with last pastry sheet, brush top of Borek with remaining egg mixture at bottom of bowl, sprinkle sesame seeds on top, and for appearance add black olives.

Bake for 45 minutes depending on oven, the Borek should be golden brown on top and will puff up in center from the egg. Optional- Ten minutes before done, sprinkle shredded cheese on top, and then finish baking.

Enjoy warm, or let cool for your perfect traveling snack!


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