Turkish Dinner & Iftar Menu | 5 Recipes And Planning Guide

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Whole wheat adds fiber, while homemade can reduce cost.

ground meat

🥗Healthier: chopped mushrooms

💰Cheaper: lentils

Mushrooms provide umami flavor, and lentils are budget-friendly.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese lowers fat content, while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point, while vegetable oil is often cheaper.

Prepare the beyti kebab filling with ground beef, onion, red capia pepper, green pepper, old bread, and seasonings.

Add one egg yolk to the kofta dough and use the white for the sauce.

Mix egg white with 4-5 tbsp olive oil and 1 tbsp cornstarch for crunchiness.

Wet the yufka sheets with the egg white mixture and fill with the kofta mixture, rolling tightly.

Cut the rolled pieces into halves and place on a greased baking sheet.

Prepare the borek by layering 3 yufka sheets, drizzling with a sauce made of vegetable oil, milk, and eggs.

Spread a filling of feta and kashar cheese mixed with chopped parsley on the second layer of yufka sheets.

Close the borek with the hanging sides of the yufka, damping layers with the sauce.

Refrigerate the borek until ready to bake.

Preheat the oven to 200°C (about 392°F).

Pour mineral water over the borek before baking to help it puff up.

Bake the borek until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens