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A piece of food, with Egyptian stuffed borek
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5 from 1 vote

Deli stuffed Egyptian Boreek

Course: Appetizer
Cuisine: Egyptian
Servings: 8 people
Author: Amira


For the dough:

  • 3 cup AP flour.
  • 2 Tablespoons dry instant milk.
  • 2 Tablespoons sugar.
  • 1 Tablespoon dry yeast.
  • 1 teaspoon tomato paste.
  • 1 teaspoon salt.
  • 1/2 - 1 teaspoon turmeric powder. *
  • 1 cup of warm water .
  • 1/2 cup unsalted cold butter cut into 1/2 inch cubes.

For the filling:

  • Castle Wood Reserve® meats a variety of your choice.
  • Your favorite type of cheese I’ve used white cheddar and mozzarella.

For brushing:

  • One beaten egg mixed with 1 teaspoon water.


  • In your mixer bowl, combine the first 7 ingredients and mix well.
  • Gradually add water until you get a uniform consistent dough.
  • Add the butter cubes and knead until everything is well combined.
  • On a floured surface knead your dough for 3-5 more minutes then roll into a rectangle.
  • Fold the dough in thirds, then in half and roll again into a rectangle.
  • Repeat the rolling and folding for 2 times.
  • Cover and let it rise for an hour or until doubled in size.
  • Take your dough out and cut into two equal parts.
  • Roll each part into a 1/4 inch thickness then cut into 8 equal squares.
  • Fill each square with half a slice of the deli meat and about 2 teaspoon cheese.
  • Fold the square to form a triangle pressing on the edges to seal.
  • Cover and let it rest for 20-30 minutes until you preheat your oven to 350F.
  • When ready to bake press to seal the edges again and brush lightly with beaten egg.
  • Bake for 10-12 minutes until golden brown.
  • Let it cool down on a cooling rack.
  • Serve and Enjoy!!**


*I’ve used 1 teaspoon of turmeric powder and this is the recommended in almost every recipe I’ve seen. For me the color was very powerful, not the color I am used to. So next time I will reduce it to 1/2 teaspoon.
**Any leftovers should be kept in the refrigerator.