Low-Carb Turkish Borek

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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

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