Is it possible to make low-carb Turkish Borek? Yes! This Turkish meal is one of my favorites. You can find a good traditional Borek in Turkey, Middle Eastern countries, and a few other European countries, like Bosnia and Serbia. So, I’ve decided to share this delicious yet low-carb borek recipe with you.

What is Turkish Borek?

Borek is a traditional Turkish savory pastry filled with spinach and cheese but can also be made with minced meat, sausage, and vegetables such as zucchini and tomato sauce. Parsley, frequently featured in Middle Eastern cuisine, is a common herb added to borek.

This Borek is delicious with filling low-carb and can be served for lunch or dinner. Savory Minced beef is nestled with very rich fillings and tangy feta cheese inside a soft grain-free, gluten-free, and fermented dough, baked to perfection and soaked in yummy juices. You could easily make this beforehand and pop it in the oven when you’re ready to cook it.

Low-Carb Turkish Borek Recipe

Ingredients

Dough:

• 1 1/2 cups shredded mozzarella (6 oz)
• 2 tbsp cream cheese (1.1 oz)
• 1 cup almond flour (3.5 oz)
• 1 whole egg

Filling:

• 1.1 pound minced beef
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 small yellow onion, diced (2.5 oz)
• 1 cup sliced mushrooms (2.5 oz)
• 1 tbsp ghee (15 ml)
• 2 cups fresh baby spinach, chopped (2.1 oz)
• 8.8 oz Feta or Börek cheese

Instructions

1. Prepare the Filling:

   • In a large skillet, combine minced beef, mushrooms, onion powder, garlic powder, salt, pepper, and diced onion.
   • Add ghee and cook until browned.
   • Add chopped spinach and stir until wilted.
   • Remove from heat and let cool.
   • Once cool, mix in crumbled feta or Börek cheese. Allow it to cool completely.

2. Preheat the Oven:

   • Set your oven to 400°F (fan assisted) or 425°F (regular).

3. Make the Dough:

   • Place mozzarella and cream cheese in a microwave-safe bowl.
   • Microwave on high for 1 minute, stir, then heat for another 30 seconds.
   • Stir until smooth, then mix in almond flour and egg until a smooth dough forms.

4. Roll Out the Dough:

   • Place dough on a bench lined with baking paper.
   • Roll it into a long, thin rectangle. Work quickly to prevent the dough from becoming fragile.

5. Assemble the Börek:

   • Spread the filling along the long side of the dough.
   • Roll into a long log.

6. Final Touches:

   • Beat the second egg and brush it over the top. Optionally, sprinkle sesame seeds.

7. Bake:

   • Bake for 25 minutes.
   • Let it rest for 5 minutes after baking to allow juices to soak into the dough.

8. Storage:

   • Store in the fridge, covered, for up to 5 days. However, Börek is best enjoyed fresh.

Nutrition

This rich and creamy beef liver pâté is a nutrient-packed spread with a smooth, velvety texture and savory, aromatic flavors. Perfect as an appetizer on crusty bread, crackers, or cucumber slices, it’s also easy to make ahead for snacks or elegant entertaining.

Ingredients

• ½ cup + 2 tablespoons (150 g) ghee or butter

• 1 large onion (or 2 small, about 200 g), roughly chopped

• 2 garlic cloves, chopped

• 14 oz (400 g) beef liver (lamb, chicken, or other livers work as well)

• 1 teaspoon salt

• 1½ teaspoons allspice

• 2 tablespoons fresh sage, chopped

• ¼ teaspoon freshly ground black pepper

• 4 tablespoons heavy cream (or coconut milk for a dairy-free option)

Instructions

1. Caramelize the Onions

1. In a skillet, melt ½ cup of ghee or butter over low heat.

2. Add the chopped onions and sauté slowly for 15 minutes, stirring occasionally, until soft and golden.

2. Prep the Liver

1. While the onions are cooking, slice the liver and trim away any thin white membranes.

2. Chop the garlic and set aside.

3. Blend the Aromatics

1. Once the onions are caramelized, transfer them to a food processor.

2. Add the chopped garlic and blend until smooth.

3. Set aside in a bowl for later.

4. Cook the Liver

1. In the same skillet, using the remaining fat, sauté the sliced liver over medium heat until fully cooked — about 4–5 minutes per side.

2. Let the liver and pan drippings cool for 2–3 minutes.

5. Make the Pâté

1. Add the cooked liver and pan drippings to the food processor.

2. Return the onion-garlic mixture to the processor, then add the salt, allspice, sage, pepper, and heavy cream (or coconut milk for dairy-free).

3. Blend until the mixture is completely smooth and creamy.

6. Chill and Serve

1. Line a small container with plastic wrap.

2. Spoon the pâté mixture into the container, smoothing the top.

3. Chill for at least 2 hours until firm enough to slice, or enjoy right away for a softer, spreadable texture.

Tips & Notes

• For a smoother texture: Blend for an extra 1–2 minutes and scrape the sides of the processor.

• Flavor boost: Add a splash of brandy or cognac while blending for a French-style pâté.

• Serving idea: Pair with crusty bread, crackers, or fresh veggie sticks.

Make-Ahead & Storage

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Like our beef liver pate recipe? Spread the love by pinning the yummy image on your Pinterest board. Don’t keep the delicacy to yourself, share it to your family and friends. Trust me, they’ll appreciate it.

Beef Liver Pate Recipe Secrets

Beef liver pate is a tasty and rich spread that can be used as a dip or spread on crackers or bread. It is one of the main ingredients for this amazing Filipino Beef Caldreta. You’ll need a few key things to make the best beef liver pate.

• You’ll need fat first. Ghee is my favorite because of how sweet it is, but you can also use butter. Coconut oil or lard can be used instead of ghee for people who can’t handle it.
• Then, you’ll need onions. By caramelizing the onions in the fat, their natural sweetness comes out and gives the pate more depth of flavor.
• Sage is an important part of this recipe as well. It gives the beef liver a unique, tasty flavor that goes well with it.
• Allspice is another important ingredient to add. It is a spice that can be used in many ways and is often thought of as a Christmas or pumpkin spice, like cinnamon and nutmeg. But it can also be used to make savory dishes like pate.
• Lastly, it’s important to use liver from grass-fed beef. It is better for you and makes the pate taste much better. The grass-fed beef liver will make the pate taste better and be of better quality.

Liver Pate FAQs

Is this Liver Pate Raw?

Liver paté is not raw, despite what most people think. It’s been cooked carefully and then skillfully mixed with rich cream, fragrant herbs, and other ingredients to make a velvety texture that’s very satisfying. So you can enjoy it without worry, knowing that it was made in a safe way for you to enjoy.

Can you freeze Liver Pate?

Yes. You can keep your homemade pate tasty by putting it in the freezer. To keep freezer burn from happening, pack it tightly in an airtight container or vacuum seal it in a zip-lock bag. Your pate will stay good in the freezer for up to three months. When you’re ready to eat it, just put it in the fridge overnight to let it thaw.

Where to buy Beef Liver?

When looking for beef liver in a grocery store, it’s important to know that it might not be in the usual fresh meat section. Check the frozen meats section instead, as that is where it is more likely to be. If you want fresh, high-quality beef liver, you can also buy it from local farmers, who often have a wider range of cuts and options.

Nutrition Information for Beef Pate

Per Serving:  Calories: 202; Total Fat: 18g; Saturated Fat: 7g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 101mg; Sodium: 264mg; Potassium: 173mg; Carbohydrate: 3g; Fiber: 0g; Sugar: 0g; Protein: 10g Nutrition Bonus: Vitamin A: 310%; Iron: 14%

Fried Apple Cider Glazed Donut Holes will tickle your taste buds with the flavors of autumn. A touch of sweetness, as well as the hot spices of apple cider, create these donut holes that the ideal morning treat to consume with a cup of steaming coffee.

Apple Cider Glazed Donut Holes are my cheat for getting some of those orchard vibes in my own home.

These donut holes are a hybrid between a Timeless cider donut and also my Favored sour cream classic donuts. The result is a crispy donut with a fluffy interior, fragrant with apple and cinnamon.

The Same as an old-fashioned donut, the exterior of these are cracked And struggled, making them ideal for catching the sweet, cider-spiked glaze.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: About 24 donut holes

Ingredients

For the Donut Holes

• 2 cups (255 g) all-purpose flour

• 1 ½ tsp baking powder

• ¾ tsp kosher salt

• ½ cup (100 g) granulated sugar

• 1 large egg

• ¾ cup (170 g) sour cream

• ½ cup apple cider

• 2 Tbsp unsalted butter, melted

• 1 ½ quarts canola oil, for frying

For the Apple Cider Glaze

• 2 cups powdered sugar

• 3–4 Tbsp apple cider (start with 3, add the 4th if needed for consistency)

• Pinch of kosher salt

Instructions

1. Make the batter

1. In a large bowl, whisk together flour, baking powder, salt, and sugar.

2. In another bowl, whisk the egg, sour cream, and apple cider until smooth.

3. Add the wet mixture to the dry ingredients, then fold in the melted butter. The batter will be very thick.

2. Fry the donut holes

1. Heat oil in a heavy-bottomed pot to 350°F (175°C). Keep a thermometer handy to maintain temp.

2. Using a medium cookie scoop (about 1 ½ Tbsp batter), drop spoonfuls of batter into the hot oil.

3. Fry in batches, about 2 minutes per side, until golden brown and cooked through. Donuts will float to the surface when nearly done.

4. Transfer to a paper towel–lined plate to drain briefly.

3. Make the glaze

1. In a medium bowl, whisk powdered sugar, 3 Tbsp apple cider, and a pinch of salt until smooth.

2. If the glaze is too thick, add up to 1 more Tbsp cider. Keep in mind the glaze will thin slightly when it hits the warm donuts.

4. Glaze the donuts

1. Set a wire rack over a baking sheet.

2. While donuts are still warm, dip them into the glaze, turning with a fork or spoon to coat fully.

3. Lift and let excess glaze drip off, then place on the rack to set.

Tips for Best Results

• Don’t overcrowd the pot — it lowers oil temperature and causes greasy donuts.

• Glaze donuts while warm so the glaze adheres well.

• Serve the same day for best texture, though leftovers can be stored in an airtight container at room temp for 1–2 days.