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Crispy fried pastry filled with potato, popular Turkish snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
32g
· 51%
Protein
4.2g
· 7%
Fat
12g
· 42%
Fiber
2.5g
Vitamins
B6
0.18mg · 11% DV
B1
0.08mg · 7% DV
B3
1.1mg · 7% DV
Vitamin C
6mg · 7% DV
Minerals
Sodium
330mg · 14% DV
Phosphorus
55mg · 8% DV
Iron
1mg · 6% DV
Potassium ⭐
220mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.7g
MONOUNSATURATED
5.1g
POLYUNSATURATED
2.6g
Omega 6:3 ratio 73.3:1
Above the ideal 4:1 (73.3:1).
Baking or using an air fryer usually needs less added oil and gives a lighter result. Deep-frying makes the pastry crispier, but it can absorb extra oil.
Avoid overcrowding the tray or basket, and cook in a properly preheated oven, air fryer, or oil. Do not seal hot börek in a container, as trapped steam softens the pastry.
Many frozen versions can be cooked straight from frozen in an oven, air fryer, or fryer; follow the package directions first. Thawing can make the yufka damp and more likely to tear.
Let leftovers cool, then refrigerate them in a sealed container and eat them within a short time. Reheating in an oven or air fryer restores crispness better than a microwave.
A frozen uncooked product that has fully thawed should generally not be frozen again. Cooked börek can be frozen after cooling safely, though the pastry may be less crisp after reheating.
Minted yogurt dip, a mildly spicy tomato sauce, or ayran pair well with the potato filling. A fresh salad also adds contrast to this savory, pastry-based snack.
On its own, it works better as a snack or side dish. For a more balanced meal, serve it with salad and a protein-rich food such as yogurt, eggs, or legumes.
Fried börek right before exercise may feel heavy or cause digestive discomfort for some people. If you choose it before training, keep the serving modest and allow time to digest.
It usually contains gluten because the yufka pastry is typically made with wheat flour. People with coeliac disease or medically diagnosed gluten sensitivity should check the label and possible cross-contact information.
Not necessarily. Even homemade börek is generally considered processed because it combines prepared pastry, fat, and a cooked filling; the degree of processing depends on the ingredients used.
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Nutrition data compiled from USDA FoodData Central and scientific sources.