Zucchini blossoms, cheese, and sesame bake into a delicate Mugla borek with a fragrant golden top.
22 min prep 30 min cook 8 min rest
Keeps the screen on · step-by-step guide · built-in timer
Gently clean the inside of the zucchini blossoms and open the petals without tearing them.
Prepare the filling by mixing the lor cheese, dill, scallions, and sesame.
Lightly oil the thin pastry sheet with olive oil, then place the zucchini blossoms and cheese filling at intervals.
Roll the pastry, place it on the tray, and brush the top with beaten egg and sesame.
Bake at 180°C for 28 minutes; do not remove before the pastry browns, so the inner moisture does not leave it doughy.
Rest for 8 minutes after baking and serve warm.
💡 Tip: Adding the zucchini blossoms raw preserves their fresh aroma in the pastry.
🍽️ Serving suggestion: Serve warm with tomato salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~310
kcal calories
10
g protein
34
g carbs
17
g fat
1.6g
Sugar
1g
Fiber
246.1mg
Sodium
1.4g
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.
Moderate satiety, fine between meals
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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