Zoe’s Take:
7.5/10
I like borek. I know them more commonly as borekas, and I ate many of them when I was in Israel last summer. They come in all different flavors, but any with cheese is the best. I liked these borek. I made the yufka myself, mostly because I don’t have a store that sells the pre-made anywhere near me. (I definitely could have rolled them a little thinner) While this borek was definitely good food, it wasn’t the super flaky and super crispy pastry that I know and love. My expectations are the reason this is a 7.5 and not higher rated.
Eric’s Take:
8/10
I’d never had borek before this. I’ve had many different types of pastry using yufka (or similar dough like phyllo). Because this recipe calls for pouring a liquid milk mixture over the layers, the final dish came out denser than I thought. It also wasn’t as flaky as I thought it would be. Overall It was really good and I enjoyed it fresh and reheated the next day. This recipe lost points on two points. I felt there was something missing to counter the saltiness of the cheese. The other problem was that the instructions weren’t as easy as the other recipes to follow. There was some interpretation that ultimately didn’t matter, but did effect the final outcome slightly.
