Syrian Cheese Boreka

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Syrian Cheese Boreka is a beloved savory pastry from the Levant, featuring a tender yeasted dough wrapped around a salty, melty cheese filling. Brushed with egg wash and crowned with nigella seeds, these golden parcels are a staple of Aleppo and Damascus bakeries and tea tables.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 7 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 2 gSugar
• 17 gProtein
• 620 mgSodium
• 120 mgPotassium
• 260 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour
• 2 1/4 tsp (7 g) instant yeast
• 1 tsp granulated sugar
• 1 tsp fine sea salt
• 1/4 cup (60 ml) olive oil
• 1 large egg
• 1 cup (240 ml) warm water (about 110°F / 43°C)

For the cheese filling

• 2 cups (250 g) shredded mozzarella cheese
• 1 cup (150 g) crumbled akkawi or feta cheese, rinsed and drained
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh mint or flat-leaf parsley
• 1/4 tsp ground black pepper
• 1/4 tsp Aleppo pepper (optional)

For the topping

• 1 large egg beaten with 1 tbsp water (egg wash)
• 1 tbsp nigella seeds (black cumin)
• 1 tbsp white sesame seeds
• 1 tbsp melted unsalted butter for brushing

Directions

1. Make the dough: In a large bowl, whisk together flour, yeast, sugar, and salt. Add olive oil, egg, and warm water, then mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
2. Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
3. While the dough rises, prepare the filling: In a medium bowl, combine mozzarella, akkawi or feta, beaten egg, mint, black pepper, and Aleppo pepper if using. Mix gently until evenly distributed.
4. Punch down the risen dough and divide it into 8 equal pieces (about 90 g each). Roll each piece into a smooth ball and let rest, covered, for 10 minutes.
5. On a lightly floured surface, roll each dough ball into a 6-inch (15 cm) round about 1/8 inch (3 mm) thick. Spoon 2 to 3 tablespoons of the cheese filling into the center of each round.
6. Fold the dough over the filling to form a half-moon or triangle shape, then pinch and crimp the edges firmly to seal. Place the pastries seam-side down on two parchment-lined baking sheets.
7. Cover the shaped borekas loosely with a kitchen towel and let them proof for 20 minutes. Meanwhile, preheat the oven to 375°F (190°C).
8. Brush each pastry generously with egg wash, then sprinkle the tops with nigella seeds and sesame seeds. Use a sharp knife to cut 2 to 3 small steam vents in the top of each boreka.
9. Bake for 22 to 25 minutes, rotating the pans halfway through, until the pastries are deeply golden brown and the cheese filling is bubbling at the vents. Brush with melted butter and let cool on the pan for 5 minutes before serving warm.

Cook’s Notes

• Rinsing the akkawi or feta cheese under cold water removes excess salt, which is essential for a balanced filling.
• For a crispier crust, skip the egg wash, brush the shaped pastries with olive oil, and bake at 400°F (200°C) for a few extra minutes.
• Borekas are best eaten the day they are baked but can be stored in an airtight container for up to 2 days; reheat in a 350°F oven for 5 minutes to refresh.
• Frozen unbaked borekas keep well for up to 1 month; bake directly from frozen, adding 5 to 7 minutes to the bake time.
• A pinch of sumac stirred into the cheese filling adds the bright tang characteristic of Aleppo-style borekas.

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