Onion Borek

Onion Borek | giverecipe.com

Borek is one of the breads I make very often, especially for big breakfasts. I bake it either in oven or in a non stick pan and love to stuff it with various fillings.

This is a very easy and tasty borek with onion filling. I cooked it in a non stick pan and I guess with its half moon shape, it’s similar to Mexican quesidilla. The filling is so simple that you can make it any time you crave for something delicious. I used white onion as it doesn’t have a bitter flavor unlike the red one. Another reason I prefer white onion for this borek is that its color looks better when cooked or caramelized. Although I didn’t use any cheese in this filling because I wanted to feel the onion plain, it might be a good addition.

You can check my other boreks out here.

Serve them hot at breakfast. These can also make a fabulous fast food for lunch or dinner. I’m sure your guests will get happy to have these if you serve onion boreks at a party.

Onion Borek | giverecipe.com

5 from 1 reviews
Onion Borek
Prep time
Cook time
Serves: 4
  • Dough:
  • 2 cups whole wheat flour
  • ¾ cup lukewarm water
  • salt to taste
  • Filling:
  • 1 tbsp olive oil
  • 3 white onions
  • ½ cup chopped parsley
  • salt to taste
  • ½ tsp cumin
  • ½ tsp black pepper
  • ½ tsp dried thyme
  1. Chop onions in not so thin circles.
  2. Heat olive oil and add onion rings. Cook it stirring occasionally until tender.
  3. Don’t overcook them, otherwise they will lose their tasty flavor.
  4. Take the pan from fire and toss in chopped parsley and spices. Combine them well and let it cool.
  5. Put flour and salt in a large bowl.
  6. Pour water little by little and mix it with your hand.
  7. Knead it until it doesn’t stick to your hands. You can play with the amount of water to have this result.
  8. Divide it into small balls and cover them with a wet clean piece of cloth.
  9. Dust the counter with a little flour. Take one of the dough balls and roll it out. Put some filling on one half and fold it. Seal it with your fingers to stick the edges and cut the excessive part with a pastry wheel.
  10. Repeat this step for all dough balls.
  11. Heat a non stick cast iron pan.
  12. Put boreks into this pan, flip them occasionally until both sides get brownish.

You can see step by step pictures here.


  1. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    I’ve never seen a boereg that wasn’t in phyllo dough before. I love the flavors you’ve put in the filling though. I would definitely eat every single one of these!

  2. says

    This looks lovely. Completely different to the borek I’ve had in Turkish restaurants which I think was made with filo, and much smaller. Does borek just mean bread or pastry that is stuffed?

    • says

      Borek actually means savory pastry that is stuffed, but it is under bread category for me as we don’t eat bread when we have borek.

  3. says

    This looks great! I’ll have to try some soon! Do you grow your own parsley? I know Turkish cooks use it A LOT! I have never been successful in growing it in my garden, but I am trying again this year and will keep it in a slightly shaded area. I think it may not like the hot Tennessee summer sun!

    • says

      I have never tried to grow my own parsley, but mom does. It is always better to pick some fresh sprigs just before you use it.

  4. says

    Zerrin, if you can send me this fantastic savory bread that would be great:)
    I tried this before and they are so good…lovely photos:)


  1. […] II used her regular borek dough for this borek. You can find it at my Onion Borek post. Read the rest if you are as interested as me in learning new fillings for your pastries or […]

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