Cheese Çiğ Börek Calories

To make cheese çiğ börek, place cheese filling on thinly rolled dough, fold it over, press the edges shut, and fry until golden. Seal the edges firmly so the filling stays inside during frying.

Cheese çiğ börek is commonly made with Turkish white cheese or lor, a soft curd cheese. White cheese gives a saltier, tangier filling, while lor is milder; drain watery cheese before using it.

Cheese çiğ börek usually leaks when the pastry is overfilled, the cheese is too wet, or the edges are not sealed tightly. Drain the filling and press the seam firmly closed before frying.

They are closely related: çiğ börek is the Turkish form of a fried pastry associated with Crimean Tatar cuisine, while chebureki is the name used in other regional cuisines. Cheese çiğ börek is a cheese-filled variation.

Yes, cheese çiğ börek can be baked, but it will not have the same crisp, blistered texture as the traditional fried version. Brush the pastry lightly with oil to help it brown in the oven.

Cheese çiğ börek pairs well with ayran, a Turkish yogurt drink, or a fresh salad. These lighter sides balance the rich fried pastry; it can also be served as a snack with tea.

Cooked cheese çiğ börek keeps for about two days in a sealed container in the refrigerator. Let it cool before storing, and refrigerate it promptly because the soft cheese filling is perishable.

Yes, you can freeze cheese çiğ börek. Freeze the pieces separately on a tray first, then transfer them to a sealed freezer container; reheat cooked pieces in an oven or pan to bring back some crispness.

Reheat cheese çiğ börek in a dry pan over low heat or in an oven so the pastry can crisp again. A microwave warms it quickly but tends to make the thin fried dough soft.