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  • Aydin Odyakmaz

Turkish Borek made with Alberta Bison filling

Updated: Apr 15, 2021


One of my favourite quick and easy things to eat as a kid growing up in Montreal in a Turkish family was kiymali borek. Borek is one of those essential things all Turks eat. Stuff yufka dough with a filling which can be beef, lamb, veggies. cheese etc. In Turkey the yufka dough is available fresh everywhere and some people even make their own. In Canada we know this as phyllo dough which was made well known by the Greeks that came over to North America before many of the middle eastern cultures.


In this recipe I use ground lean Bison from Southern Alberta which came from North Range Craft butchers who use small producers all over Alberta.


I used


1 pound of ground Bison

1 onion

1 teaspoon pepper

1 teaspoons salt

1 teaspoon oregano

2 table spoons olive oil

1 package frozen phyllo dough

1 egg for a wash

1 teaspoon nigella seed as topping


Watch the video for directions





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