Yogurt dough folds around eggplant, pepper, tomato, and onion filling, then cooks on a griddle.
35 min prep 32 min cook 20 min rest
Keeps the screen on · step-by-step guide · built-in timer
Knead a medium-firm dough with the flour, yogurt, water, and half the salt.
Cover the dough and rest it for 20 minutes so it does not crack while rolling.
Saute the onion in vegetable oil for 5 minutes until lightly pink.
Add diced eggplant, long green peppers, tomato paste, tomatoes, black pepper, and the remaining salt.
Cook the filling for 12 minutes until the liquid evaporates, then add parsley and cool.
Roll out 6 dough balls and spread the eggplant filling over half of each dough sheet.
Fold the dough sheets into half-moons and press the edges.
Cook the boreks on a hot griddle for 4 minutes on each side until speckled.
💡 Tip: Cool the filling before placing it on the dough sheet so it does not become wet and tear.
🍽️ Serving suggestion: Serve the hot flatbreads with ayran, tomatoes, and green peppers.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~360
kcal calories
9
g protein
55
g carbs
11
g fat
12.9g
Sugar
10.8g
Fiber
1185mg
Sodium
1.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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