If you’ve been here a while you know I am on a mission to find a million ways you can use the humble, protein-packed chickpea. When I have the time, I cook them from scratch for my favorite childhood delicacies: the crispiest Authentic Falafel and the creamiest Hummus. 

When I’m in the mood for a quick and healthy protein-packed snack, I turn a can of these beans into crispy roasted chickpeas. And when I want something salty, savory, and umami-rich, I turn those roasted chickpeas into chickpea parmesan crisps! 

Healthy snacking has never been easier. Simply roast the chickpeas until they gain some color, add grated parmesan and herbs, and roast again until the cheese melts, bubbles, and crisps. I love them for parties, game day, or even your holiday appetizer platter. 

What is in Chickpea Parmesan Crisps?

The best thing about this chickpea crisp recipe is you may already have everything you need on hand. 

• Chickpeas: This is meant as an easy snack recipe you can make in under an hour, so I always use canned chickpeas and just make sure to dry them well. That said, you can certainly go the extra mile and cook them from scratch. Stock up on my favorite dried chickpeas at our shop. 
• Kosher salt: Parmesan is salty so you don’t need much extra seasoning, but just a pinch will bring out the flavor of the chickpeas as they roast. 
• Extra virgin olive oil: Coats the chickpeas, allowing them to crisp and brown in the oven. I like to add a peppery note by using our Spanish Hojiblanca, but any high-quality extra virgin variety you have on hand will work well for this recipe.
• Seasoning: Oregano, especially my favorite Greek Oregano, adds a savory, aromatic quality that brings a more interesting depth of flavor to the parmesan crisps.
  • READ MORE: Guide to Cooking with Oregano
  • TRY IT: Order authentic Greek oregano from our spice shop. 
• Parmesan: Parmesan has a low moisture content, so it melts and crisps without becoming rubbery, floppy, or greasy. As a general rule of thumb, freshly grated cheese will almost always have a better flavor than the pre-grated stuff. Finely grate it using a microplane or the small side of a box grater. 

How to Make Chickpea Parmesan Crisps

Making chickpea parmesan crisps is easy—you’re essentially just letting the oven and a hot sheet pan work their magic. The biggest tip for success is to get the chickpeas as dry as you can. This will allow them to crisp and turn golden, rather than simply steaming in your oven. You can even spin in a salad spinner if you don’t mind washing an extra dish. 

• Get ready. Position a rack in the middle of the oven and preheat the oven to 375°F. Brush a sheet pan with a thin layer of olive oil. Drain the chickpeas and spread them on paper towels and pat them very dry. 
• Crisp the chickpeas. Transfer the chickpeas to them to a rimmed sheet pan. Season with a pinch of kosher salt and drizzle with enough olive oil to coat (about 2 teaspoons). Toss well to make sure the chickpeas are fully coated in olive oil. Bake, shaking the sheet pan occasionally until they begin to crisp up and gain some color, about 20 minutes. Remove from the oven, leaving the oven on.
• Season. Push the chickpeas closer together on the pan, then sprinkle with 1 teaspoon of oregano and 3 ounces of finely grated parmesan.
• Finish, cool, and serve. Return the pan to the oven and bake until the cheese has melted and crisped up, about 10 minutes. Let cool for about 5 minutes before breaking up and serving.

Ways to Mix it Up

I haven’t experimented much with other cheeses—why mess with parmesan? But one way I like to mix up this recipe is to play with the seasoning. I often use my homemade Italian seasoning in place of the oregano, but just about any savory seasoning blend you like will work well. 

The za’atar we carry at our shop, with its mix of sesame, sumac, and wild thyme, would be amazing, as would freshly grated lemon zest. Make a smoky and lightly spiced version by adding dry chili powders.

What to Serve with Chickpea Parmesan Crisps

I like this recipe as a fun (and healthy) Sunday snack with a movie (yes, you can have snacks on the Mediterranean Diet), but they’re also very handy for entertaining. Turn it into a dinner party situation by adding them to an Antipasto Platter, Cheese Board, or Mezze Spread. It’s such an unexpected surprise that people often ask me for the recipe! 

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Chickpea Parmesan Crisps

These savory crisps made with roasted chickpeas embedded in a layer of crunchy, flavorful Parmesan cheese are a high in protein and fiber, naturally gluten-free, and delicious!

Course Appetizer, Snack

Cuisine Mediterranean, Mediterranean Diet

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

cooling time 5 minutes minutes

Servings 6 people

Calories 118.8kcal

Author Suzy Karadsheh

Ingredients

• 1 (15-ounce) can chickpeas
• Kosher salt
• Extra virgin olive oil
• 1 teaspoon Greek oregano
• 3 ounces Parmesan cheese, finely grated, or more to you liking

Instructions

• Get ready. Position a rack in the middle of the oven and preheat the oven to 375°F. Lightly oil a sheet pan. Drain the chickpeas and spread them on paper towels and pat them very dry. (It’s important to dry the chickpeas very well so they will crisp up.)
• Crisp the chickpeas. Transfer the chickpeas to them to a rimmed sheet pan. Season with a pinch of kosher salt and drizzle with enough olive oil to coat (about 2 teaspoons). Toss well to make sure the chickpeas are fully coated in olive oil.  Bake, shaking the sheet pan occasionally, until they begin to crisp up and gain some color, about 20 minutes. Remove from the oven, leaving the oven on.
• Season. Push the chickpeas closer together on the pan, then sprinkle with the oregano and parmesan.
• Finish, cool, and serve. Return the pan to the oven and bake until the cheese has melted and crisped up, about 10 minutes. Let cool for about 5 minutes before breaking up and serving.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Greek oregano used in this recipe.
• The drier the better for the chickpeas! This will allow them to get crispy and golden rather than steam in your oven. You can even spin in a salad spinner if you don’t mind washing an extra dish.
• Storage: Leftovers can last for a couple of days in the fridge but may lose the crisp a bit.
• If you’d like to cook the chickpeas from scratch rather than using canned: Stock up on my favorite dried chickpeas at our shop, and follow this step-by-step guide to cook them to perfection. 

Nutrition

Calories: 118.8kcal | Carbohydrates: 10.2g | Protein: 8.6g | Fat: 5.1g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.4g | Cholesterol: 9.6mg | Sodium: 424.2mg | Potassium: 119.3mg | Fiber: 3.3g | Sugar: 0.1g | Vitamin A: 127IU | Vitamin C: 0.1mg | Calcium: 198mg | Iron: 1.1mg

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Brussels sprouts are a favorite vegetable here at The Mediterranean Dish, whether sizzled in a skillet until crispy, grilled to a smoky char, shaved into a slaw, or employed as a warm salad topping. Of all the ways one can prepare them, roasting is my favorite.

The intense, dry heat of the oven performs a kind of magic, transforming these ordinary little cabbages by concentrating their inner sweetness and giving them a browned, crispy exterior that’s impossible to resist.

While roasted Brussels sprouts are tasty on their own, simply tossed with olive oil and seasoned with salt and pepper, this recipe adds to their appeal by layering in contrasting flavors and textures. Shallots add a peppery bite, while dates lend a chewy texture and intense sweetness. Toasted, sliced almonds provide the crunch, and a dressing made with orange zest, aromatic fresh thyme, and tangy apple cider vinegar elevates this dish to a new level of deliciousness. 

The flavors might be complex, but the preparation isn’t. While the sprouts are roasting, there’s plenty of time to assemble the rest of the ingredients. The whole recipe can be made in 30 minutes flat — not a lot of effort for a dish that’s elegant enough to play a role in your holiday spread.

Ingredients for Roasted Brussels Sprouts with Dates and Almonds

Whether sold loose, trimmed in a bag, or on a big, knobby stalk, fresh Brussels sprouts are the star ingredient here. A few other simple, fresh additions give them layers of flavor. Here’s what you’ll need to make this Mediterranean-influenced side dish:

• Sliced almonds, toasted until golden, add earthy flavor and a crunchy contrast. Because they are sliced, not chopped, they don’t fall to the bottom of the dish. You can also use slivered almonds. 
• Brussels sprouts Resembling miniature cabbages, Brussels sprouts have a sweet, nutty flavor. Roasting them brings out their natural sugars and minimizes any bitterness. Look for sprouts with tight heads and no brown spots or wilted leaves. I prefer medium-sized sprouts with a diameter of about an inch. If they are larger, you may want to quarter them to ensure even cooking. Leave smaller sprouts whole. 
• Extra virgin olive oil is essential for getting good, caramelized browning on the Brussels sprouts, and yes, it’s safe to cook with extra virgin olive oil at high heat! Try one of these high-quality options from our shop and read our full guide to Cooking with Olive Oil for more information. 
• Kosher salt and ground pepper enhance the flavor of the Brussels sprouts and add balance.
• Shallot: Sharp and peppery when raw, shallots become sweet when roasted. It’s a combination that works well, whether sizzled in a skillet or roasted in the oven
• Apple cider vinegar gives the dressing an acidic bite that contrasts with the sweet dates.
• Thyme adds an earthy, aromatic note to the dressing.
• Orange zest: The natural oils in the zest add a floral, citrusy aroma and flavor to the dressing. I also love the flavor of orange and dates together. 
• Deglet Noor dates have a rich, honey-like flavor. It’s easy to find them already pitted, and they have a firm texture that makes them easy to slice. Feel free to substitute other types of dates, such as the larger Medjool variety. 

How to Make Roasted Brussels Sprouts

This roasted Brussels sprouts recipe is ready in just 30 minutes and can be made in stages if you’re short on time or oven space. Though they start in a hot oven, the sprouts finish cooking in the residual heat of the oven after turning it off. Here it is step by step.

• Toast the almonds. Arrange a rack in the center of the oven. Preheat oven to 350°F. Spread 1/4 cup sliced almonds on a small baking sheet and bake until they turn golden brown and smell toasty, about 8 to 10 minutes. 
• Prepare the Brussels sprouts. Raise the oven temperature to 450°F. Place 1 1/2 pounds trimmed and halved Brussels sprouts on a large, rimmed baking sheet and drizzle with 3 tablespoons extra virgin olive oil. Season with 3/4 teaspoon salt and a generous amount of freshly ground pepper. Toss until sprouts are completely coated with oil. Spread them in a single layer, arranging them cut side down. 
• Roast the Brussels sprouts. Place Brussels sprouts on the middle rack of the oven and roast until browned, 15 minutes. Remove from oven and stir in 1/4 cup thinly sliced shallots; toss to combine. Turn the oven off and return the Brussels sprouts to the oven. Continue cooking until shallots have softened and are beginning to brown, about 5 minutes more.
• Make the dressing. While the sprouts are roasting, combine 2 tablespoons apple cider vinegar, 1/2 teaspoon finely grated orange zest, and 1/2 teaspoon chopped fresh thyme in a small bowl. Season with a pinch of salt and ground pepper, and whisk together with a fork. Set aside. 
• Combine everything. Transfer the sprouts to a large serving bowl and toss with 1/3 cup thinly sliced dates, almonds, and dressing. Season again to taste with salt and pepper and serve. 

How to Get Ahead

If you’re serving this recipe as part of a holiday meal, you may have limited time or room in the oven on the big day. There are a couple of ways to get ahead of the game:

• Prep ingredients, roast later: Trim and slice the Brussels sprouts and make the dressing; refrigerate in separate containers overnight. Toast the almonds and store them at room temperature. Then, proceed with the recipe the next day.

• Roast and reheat: Roast the Brussels sprouts and shallots; then keep at room temperature on the pan for up to 2 hours. To serve, place the sheet pan in a 300°F oven until the sprouts are warmed through, about 10 minutes. Then, transfer to a serving dish and toss with dressing, dates, and almonds. Serve immediately.

How to Toast Almonds

Taking the time to roast the almonds for this recipe enhances their flavor, texture, and aroma.

To toast the almonds for this recipe or any other, preheat an oven or toaster oven to 350°F. Spread the nuts on a small baking sheet and bake them until they turn golden brown and smell toasty about 8 to 10 minutes. Transfer them to a plate to cool. This same method works equally well for a variety of nuts, including almonds, hazelnuts, walnuts, and pecans. 

Though you can easily toast pine nuts in a pan on the stovetop, I prefer to toast sliced almonds and larger nuts in an oven or a toaster oven so the heat can surround them entirely for the most even browning.

Swaps and Substitutions

I love the combination of Mediterranean flavors in this recipe, but you can tweak the ingredients to suit your preferences or use what you already have on hand in your pantry. Here are some ideas:

• Apple Cider Vinegar: While good quality extra virgin olive oil is essential, you can use different vinegars to add a touch of acid. Red wine or white wine vinegar would work well here.
• Almonds: Try roasted, chopped pistachios or hazelnuts instead of sliced almonds.
• Dates: Dried cranberries or chopped apricots would also be lovely.
• Orange: lemon

What to Serve with Roasted Brussels Sprouts

This side dish would be at home on any holiday table. Pair it with our Easy Dry Brined Thanksgiving Turkey and Roasted Garlic Mashed Potatoes for an elegant holiday meal. 

But you don’t have to save it for a special occasion. It’s equally delicious with our Roast Spatchcock Chicken, which features similar flavors like sweet citrus and fragrant thyme. It also pairs well with fish, like this Baked Lemon Garlic Salmon.

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Roasted Brussels Sprouts with Dates and Almonds

These carmelized sprouts, bursting with Mediterranean flavors including dates, toasted almonds, and an orange thyme dressing, make a festive side dish for a holiday meal or a cozy weeknight side dish fs soon as the weather has a chill.

Course Side, Side Dish

Cuisine Mediterranean, Mediterranean Diet, Mediterranean Diet Friendly

Diet Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6 to 8 people

Calories 168.2kcal

Author Abigail Chipley

Ingredients

• 1/4 cup sliced almonds
• 1 1/2 pounds Brussels sprouts, ends trimmed and halved
• 3 tablespoons extra virgin olive oil
• Kosher salt
• Freshly ground pepper
• 1/4 cup thinly sliced shallot
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon orange zest
• 1/2 teaspoon chopped fresh thyme
• 1/3 cup thinly sliced pitted dates

Instructions

• Toast the almonds. Arrange a rack in the center of the oven. Preheat oven to 350°F. Spread almonds on a small baking sheet and bake until they turn golden brown and smell toasty, 8 to 10 minutes.
• Prepare the Brussels sprouts. Raise the oven temperature to 450°F. Place the halved Brussels sprouts on a large, rimmed baking sheet and drizzle with olive oil. Season with 3/4 teaspoon salt and a generous amount of freshly ground pepper. Toss until sprouts are completely coated with oil. Spread them in a single layer, arranging them cut side down.
• Roast the Brussels sprouts. Place Brussels sprouts on the middle rack of the oven and roast until browned, 15 minutes. Remove from oven and stir in shallots; toss to combine. Turn the oven off and return the Brussels sprouts to the oven. Continue cooking until shallots have softened and are beginning to brown, about 5 minutes more.
• Make the dressing. While the sprouts are roasting, combine cider vinegar, orange zest, and thyme in a small bowl. Season with a pinch of salt and ground pepper, and whisk together with a fork. Set aside.
• Combine everything. Transfer the sprouts to a large serving bowl and toss with dates, almonds, and dressing. Season again to taste with salt and pepper and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the extra virgin olive oil, used in this recipe.
• Prep or Make Ahead: If you’re serving this recipe as part of a holiday meal, you may have limited time or room in the oven on the big day. There are a couple of ways to get ahead of the game:
  • Prep ingredients, roast later: Trim and slice the Brussels sprouts and make the dressing; refrigerate in separate containers overnight. Toast the almonds and store at room temperature. Then, proceed with the recipe the next day.
  • Roast and reheat: Roast the Brussels sprouts and shallots; then keep at room temperature on the pan for up to 4 hours. To serve, place the sheet pan in a 300°F oven until the sprouts are warmed through, about 10 minutes. Then, transfer to a serving dish and toss with dressing, dates, and almonds. Serve immediately.

Nutrition

Calories: 168.2kcal | Carbohydrates: 19g | Protein: 5.2g | Fat: 9.6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.6g | Sodium: 30.2mg | Potassium: 565.7mg | Fiber: 5.9g | Sugar: 8.7g | Vitamin A: 864.9IU | Vitamin C: 97.7mg | Calcium: 67.9mg | Iron: 2mg

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I made this baked cauliflower recipe when I was trying to cram as many veggies on my plate as possible. I’d been on the road for weeks promoting my book, and after many nights of dining out, I really missed a healthy home-cooked meal!

When I got home I made this spicy cauliflower as a vegan main along with freekeh, a grain from my childhood with a smoky flavor that perfectly matches the citrusy, smoky harissa. It was satisfying in the best way! 

There are two key elements to this recipe. The first is absolutely the garlic-harissa rub. It’s more of a thick sauce made of garlic, harissa paste (I like our Kartago Harissa for this which is spicy and deep with a smoky flavor), fresh parsley, a dash of cumin, and lime juice. The balance of warm, zippy, and vibrant flavors is absolutely mouthwatering. 

The second is learning how to bake cauliflower so it’s perfectly caramelized and tender. The secret is to baste or drizzle the vegetable with olive oil about every 15 minutes. Rather than drying out, the garlic-harissa rub turns into a beautifully golden glaze. 

I always say we should let cauliflower be cauliflower. Forget trying to make it into pizza crust and instead celebrate this hearty vegetable in all its glory! Serve with your favorite protein or as a satisfying vegan main.

What You’ll Need to Make Spicy Baked Cauliflower

Though this baked cauliflower recipe boasts big flavor, you only need a few Mediterranean pantry staples. 

• Cauliflower: Makes a perfectly hearty base to layer on bold Mediterranean flavor. 
• Garlic: Cauliflower is rather plain on its own, so it can handle a lot of flavor. I add 10 whole garlic cloves to the harissa glaze, and no one has ever complained about it. 
• Parsley: Adds lemony freshness to the glaze and a pop of color just before serving. 
• Ground cumin: Adds a warming note.
• Harissa adds a citrusy, spicy, smoky flavor. See Ingredient Spotlight below for more.
• Tomato paste brings a rich umami flavor. 
• Limes: Add a layer of fresh acidity. 
• Extra virgin olive oil: Encourages the delicious golden transformation that happens to vegetables as they roast, carmelizing and concentrating their flavors. I’m often asked about cooking with olive oil to which I reply, in short, that it’s the healthiest oil, but if you’d like to read more about selecting and cooking with olive oil, head over to our guide: Cooking with Olive Oil: Everything You Need to Know!
• Kosher salt and black pepper perk up the other flavors. 

Ingredient Spotlight

Harissa is a spicy, citrusy, smoky North African paste or sauce that varies greatly in terms of flavor. For this recipe, I wanted a healthy vegetarian main that reminded me of a holiday roast, so I went for our Tunisian harissa. It’s extra spicy, smoky, and rich, adding almost a char-grilled element to the cauliflower and a bold amount of red chili flavor.  

• LEARN MORE AND MAKE IT: Homemade Harissa Recipe
• TRY IT: Find Tunisian Harissa at our shop (or try our Moroccan Harissa for a slightly milder option). 

Swaps and Substitutions

Don’t be discouraged if you don’t like one or more of this recipe’s flavor-makers. Here are some easy swaps:

• Lime: Lemon (even other citrus like a tart orange could work for this recipe). 
• Parsley: Cilantro or mint.
• Tomato paste: Red pepper paste.
• Ground cumin: Ground coriander or turmeric.  

How to Bake Cauliflower

Cauliflower will soak up the sauce like a sponge. The key to getting it meltingly tender and yet charred and caramelized is to baste it, almost like you’re making a turkey. It’s similar to roasting eggplant, where you may need to add more oil as you go if it starts to look dry. Here are the steps:

Prep the Cauliflower

• Get ready. Fill a large pot with water about 3/4 of the way with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove. Position a rack in the middle of the oven and heat the oven to 400°F. Coat a large sheet pan or two with a thin layer of olive oil. 
• Prep your veggies. Cut 2 heads of cauliflower into wedges from top to bottom, leaving the leaves intact. Peel 10 garlic cloves and measure 1 packed cup of parsley leaves and tender stems.
• Parboil the cauliflower. Salt the boiling water generously, then add the cauliflower wedges. Cook for about 5 to 7 minutes, or so just until the cauliflower begins to soften (it helps to add a plate on top of the cauliflower to keep it submerged in the water). Use tongs to transfer the cauliflower to the prepared plate to drain. 

Make the Sauce

• Make the garlic-harissa sauce. To the bowl of a large food processor fitted with the S-blade, add the garlic, parsley, 1 teaspoon ground cumin, 1 to 2 tablespoons harissa, 1/4 cup tomato paste, and a drizzle of olive oil (about 2 tablespoons). Squeeze in the juice of 2 limes and season with salt and pepper (about 3/4 to 1 teaspoon each). Blend until you have a homogeneous thick mixture. 
• Coat the cauliflower with the garlic-harissa rub. Pat the cauliflower dry, then arrange the wedges on top of the oiled sheet pan. Now generously coat the wedges all over with the garlic-harissa mixture. (Make sure you cover all of the cauliflower, this is important for flavor.) Drizzle generously with olive oil. 

Bake and Baste the Cauliflower

• Bake. Bake the cauliflower on the middle rack of the heated oven. Every 15 minutes or so, drizzle the cauliflower with more olive oil and/or baste with the pan juices. Do this until the cauliflower is charred in many parts (so important for flavor), about 45 minutes in total. 
• Finish and serve. Remove from the oven, garnish with a sprinkle of finely chopped parsley, and serve. 

Ways to Mix it Up 

Though this baked cauliflower recipe is decidedly bold, it works surprisingly well with other Mediterranean flavor-makers. Make it on repeat, adding your own spin to keep things interesting. Some ideas:

• Add a creamy sauce: Like tangy Whipped Feta, or Tahini Sauce for a dairy-free option. Let the cauliflower cool slightly so the sauce doesn’t get to runny, and drizzle on top just before serving.
• Add fresh spice: If you can’t get enough heat, add a spoonful of Zhoug (a spicy cilantro jalapeno sauce) or Chermoula (a bright and herby Moroccan condiment) just before serving. 

What to Serve with Baked Cauliflower

You can certainly serve cauliflower as a side to your favorite protein and a simple green salad. I love them even more, however, as the main event!

Add a protein-packed vegetarian salad and dinner is served. This Lentil Salad with Feta and Pomegranate has a fresh, zippy flavor that will complement the savory spicy cauliflower. You can also really lean into the smoky flavors as I did with freekeh, a lesser-known Egyptian grain I absolutely adore (it’s harder to find, but we carry it in our shop). 

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Baked Cauliflower with Garlic and Harissa

Slabs of tender cauliflower in a spicy, garlicky, citrusy harissa sauce, roasted to perfection.

Course Entree or Side Dish

Cuisine Mediterranean

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4 as a main, 8 as a side

Calories 117.3kcal

Author Suzy Karadsheh

Ingredients

• 2 heads cauliflower, leaves intact, cut into wedges
• 10 medium garlic cloves, peeled
• 1 cup packed parsley leaves and tender stems, plus more chopped parsley for garnish
• 1 teaspoon ground cumin
• 1 to 2 tablespoons harissa
• 1/4 cup tomato paste
• 2 limes, juiced
• Extra virgin olive oil
• Kosher salt
• Black pepper

Instructions

• Get ready. Fill a large pot with water about 3/4 of the way with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove. Position a rack in the middle of the oven and heat the oven to 400°F. Coat a large sheet pan or two with a thin layer of olive oil.
• Parboil the cauliflower. When the water is boiling, salt generously and add the cauliflower wedges. Cook for about 5 to 7 minutes, or so just until the cauliflower begins to soften (it helps to add a plate on top of the cauliflower to keep it submerged in the water). Use tongs to transfer the cauliflower to the prepared plate to drain.
• Make the garlic-harissa rub/sauce. To the bowl of a large food processor fitted with a blade, add the garlic cloves, parsley, cumin, harissa, tomato paste, lime juice, and a drizzle of olive oil (about 2 tablespoons). Season with salt and pepper (about 3/4 to 1 teaspoon each). Blend until you have a homogeneous thick mixture.
• Coat the cauliflower with the garlic-harissa rub. Pat the cauliflower dry, then arrange the wedges on top of the oiled sheet pan. Now generously coat the wedges all over with the garlic-harissa mixture. (Make sure you cover all of the cauliflower, this is important for flavor.) Drizzle generously with olive oil.
• Bake. Bake the cauliflower on the middle rack of the heated oven. Every 15 minutes or so, drizzle the cauliflower with more olive oil and/or baste with the pan juices. Do this until the cauliflower is charred in many parts (so important for flavor), about 45 minutes in total.
• Finish and serve. Remove from the oven, garnish with a sprinkle of finely chopped parsley, and serve.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and harissa used in this recipe.

Nutrition

Calories: 117.3kcal | Carbohydrates: 25.3g | Protein: 7.6g | Fat: 1.2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 277mg | Potassium: 1195.8mg | Fiber: 8.2g | Sugar: 8.8g | Vitamin A: 1562.6IU | Vitamin C: 174.8mg | Calcium: 119.9mg | Iron: 3.3mg

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This delicious and easy börek recipe is one of my family’s all-time favorites. In Turkey, this cheese-filled phyllo pastry is made in home kitchens and offered in börekci shops all year around. 

Börek, also spelled “borek,” is the general word for the typically savory pastries with fillings. There are various types of börek in Turkish cuisine. In muska böreği, the filling is wrapped to make a triangle. In kol böreği , the filling is rolled into phyllo sheets and then coiled into a round. There is also sigara böreği, herby cheese phyllo rolled into individual tight cigar shapes, another childhood favorite of mine.

This borek recipe is easy even with its impressive layers of crispy, flaky phyllo dough, golden sesame topping, and creamy cheese filling. You don’t need to roll them individually, and there’s no specialty equipment required.

It was often on our tables when I was a child. The mesmerizing smells of it would greet me as I returned from school, and I couldn’t wait to take a bite as my after-school snack. It’s delicious warmed up or at room temperature, making it a great on-the-go snack or party appetizer. Plus, it’s easy to prepare ahead and even freezes well. 

Where is Borek From?

There are several theories as to the origin of börek. Nomadic Turks that lived in Central Asia before the 7th century made yufka, a thin, unleavened flatbread or dough commonly used in Turkish cuisine to make both Borek and Baklava. This turned into various forms of stuffed borek pastries with fillings. Some sources suggest the name may have been derived from the Persian burak. Another theory suggests it is a descendant of the Byzantine (Eastern Roman) placenta, a baked layered dough with cheese. 

Börek was an important category of food during the Ottoman Empire. In fact, there was dedicated kitchen staff at the Topkapı Palace whose sole job was to make börek for the Sultan and the palace. Börekci shops have dotted around Istanbul ever since.

The Ottoman Empire covered a huge geography from the Balkans to the Eastern Mediterranean, Caucasus, Northern Africa, and beyond. There were many culinary influences with the interactions of ethnic communities within the empire.

You can see variations of börek throughout this geography. For instance, it is referred as burek in former Yugoslavia, byrek in Albania and Kosova, and boureki in Greece. One can say that it is a shared culinary heritage with variations throughout this geography.

What is in Turkish Borek? 

Traditionally, the fresh yufka sheets are used at home, though store-bought phyllo sheets work well too. Fresh, earthy spinach is lovely combined with the cheese in the filling, and I encourage you to use up the cheese you have on hand.

• Phyllo sheets: Although traditionally thin, fresh yufka sheets are used to make börek, phyllo sheets work great too. Make sure to thaw phyllo sheets as per package instructions, and once opened, keep the sheets under a slightly damp towel so they don’t dry out.
• Olive oil: My choice of fat to flavor, reflecting the healthy Mediterranean diet that the Turkish cuisine follows. You can find high-quality extra virgin olive oils at our shop. 
• Egg: Eggs add a lovely golden glaze on top of the börek and flavor the brushing mixture beautifully.
• Sesame seeds: White and black sesame seeds add a lovely crunch and flavor to the topping.
• Spinach leaves: Wholesome spinach adds freshness, color, and flavor. 
• Turkish taze kaşar or grated medium white cheddar: Cheddar adds a lovely, melting creamy flavor. Feel free to use other cheese you have on hand.
• Turkish beyaz peynir or feta: Crumbly, salty and tangy feta (or beyaz peynir) is delicious in börek and a traditional choice. Make sure to drain its excess liquid.
• Sea salt and freshly ground black pepper: Salt is the extractor of flavor. Black pepper adds earthiness, piney notes, and mild heat.
• Whole milk: Whole milk adds a lovely flavor, and creaminess, and keeps phyllo sheets moist.
• Sparkling water: Sparkling water adds a delicious crispiness and helps puff the pastry slightly.

How to Make Borek 

To make borek, layered phyllo sheets are brushed with the olive oil and milk mixture, then the filling is added, followed by more layering. Finally, it is baked. It is so easy to make this tray version of börek, and it always brings smiles! 

Make the Filling and Base

• Get ready. Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.
• Soften the spinach. To a large bowl, add 8 ounces of chopped spinach and 2 tablespoons olive oil. Season with salt and pepper to taste. Use your hands to combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it, and infuses the flavors. Mix in 1 beaten egg and 7 ounces of crumbled feta and grated cheddar.
• Make the Egg and Milk Mixture. In a small mixing bowl, combine 1 beaten egg, 1/2 cup milk, 1 tablespoon olive oil, and 1/3 cup plain sparkling water. Season with salt and pepper to taste. 
• Cut the dough to fit your baking dish. Open the phyllo sheets and place on a clean, dry surface. Cover with a damp dish towel to prevent drying. Cut the sheets to fit into your baking dish. Save the smaller-size scraps as you go. 
• Make a flaky phyllo base. Divide the sheets into two piles – this will help you know when you’re halfway through. Place two big sheets in the greased dish and brush with a thin layer of the Egg and Milk Mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the Egg and Milk Mixture every two layers until you have used half of the sheets. 

Fill, Layer, and Bake

• Fill the Börek. Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in. 
• Soak the Börek. Slice the börek into 12 rectangles and let the egg and milk mixture penetrate all through the slices for a minute or so. Brush the top with one beaten egg and sprinkle with 2 tablespoons white sesame seeds and 1 tablespoon black sesame seeds. Let the börek soak up the liquid for at least 10 minutes.
• Bake. Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature.

Ways to Mix it Up

Any vegetables, cheese, and olives can be börek filling. It is a great way to use up ingredients you have on hand. Ground meat sautéed with onions can make a lovely filling too. Here are some ideas to make this borek recipe your own:

• Mashed potato and caramelized onion filling: This is a great way to finish up leftover mashed potatoes. Sauté 2 finely chopped large onions until start to caramelize, then combine with mashed potatoes, chopped parsley, seasoning, some warming cumin, and perhaps Aleppo pepper.
• Herb and cheese or olive filling: Use up any fresh herbs you have on hand. For instance, chopped parsley, and fresh mint, perhaps combined with other greens and spring onions. Also add cheese like grated mozzarella, crumbled feta, or cheddar. Avoid soft cheeses or cream cheese, which would melt and make the phyllo dough soggy. Alternatively, chop a handful of pitted olives here for a fragrant, herby filling.
• Ground meat and onion filling: Ground meat and onions make a delicious filling too. Sauté finely chopped onions for 10-12 minutes, then add ground meat and season with Aleppo pepper, salt, and pepper. Cook for 15 minutes or so. Add chopped parsley for freshness and you have a lovely filling there.

What to Serve with Borek

You can also enjoy this borek recipe as part of your brunch, lunch as an appetizer, or even as a light supper with a nice salad on the side, like a simple Cucumber Tomato Salad. Or the creamy Cacık dip of chopped cucumbers in yogurt with dried mint–similar to this Creamy Cucumber Salad, is great with this börek recipe too. 

I love how versatile this börek is; you can have a slice for breakfast, brunch, or a snack. It can be a lovely appetizer, as part of your entertaining buffet, or a light lunch with a salad aside. We Turks enjoy börek with a cup of black tea, which we call çay. It also makes the perfect picnic food and is great for packed lunches —always a good time to have a slice of börek!

How to Store, Freeze, and Reheat Börek

This börek is great to prep ahead. You can prepare it up to 2 hours ahead and keep covered in the refrigerator before baking. You can also freeze the cooked börek slices in a single layer in a freezer bag, sealed tightly. Reheat from frozen 400°F for 8–10 minutes.

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Turkish Borek Recipe

This delicious and easy Ispanaklı Peynirli Börek, is one of my family’s all-time favorites; it is cooked at homes as well as offered in börekci shops in Istanbul and across the country. Spinach and cheese makes a delightful filling–and even the fussiest children, I am told, love this börek! I use a mixture of beyaz peynir, our creamy feta and medium cheddar (or Turkish kaşar) in the filling; you can use up other cheese you have too.

Course Breakfast, Entree or Side Dish

Cuisine Turkish

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 292.9kcal

Author Ozlem Warren

Ingredients

For the Crust

• 1 (16 ounce) package phyllo dough, thawed if frozen
• Extra virgin olive oil, for greasing
• 1 medium egg, beaten
• 2 tablespoons white sesame seeds
• 1 tablespoon black sesame seeds

For the Filling

• 8 ounces spinach leaves, roughly chopped
• 2 tablespoons extra virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1 medium egg, beaten
• 7 ounces medium cheddar or Turkish taze kaşar, grated
• 7 ounces feta cheese or beyaz peynir, drained and crumbled

For the Egg and Milk Mixture

• 1 egg, beaten
• 1/2 cup whole milk
• 1 tablespoon extra virgin olive oil
• 1/3 cup sparkling water
• Sea salt
• Freshly ground black pepper

Instructions

• Get ready. Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.
• Soften the spinach for the filling. To a large bowl, add the spinach and olive oil. Season with salt and pepper to taste. With clean hands, go hands-on and combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it in size, and infuses the flavors.
• Make the filling. Add the beaten egg and the cheeses and give everything a good mix.
• Make the Egg and Milk Mixture. In a small mixing bowl, combine the beaten egg, milk, olive oil and sparkling water. Season with salt and pepper to your taste.
• Cut the dough to fit your baking dish. Open the phyllo sheets and place on a clean, dry surface. Dampen a clean dish towel or a couple of paper towels and use as a cover for the phyllo so it doesn’t dry out. Cut the sheets to to fit into your baking dish. Save the smaller-size scraps as you go.
• Make a flaky phyllo base. Divide the sheets into two piles – this will help you know when you’re half way through. Place two big sheets in the greased dish and brush with a thin layer of the egg and milk mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the egg and milk Mixture every two layers until you’ve used half of the sheets.
• Fill the Börek. Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in.
• Let the phyllo dough soak up the liquid. Slice the börek into 12 rectangles and wait a minute or so for the egg and milk mixture penetrate all through the slices. Brush with the remaining beaten egg and sprinkle with the sesame seeds. Let the börek soak up the liquid for at least 10 minutes.
• Bake. Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• To thaw phyllo dough: Leave wrapped in its package. Remove from your freezer and thaw in your refrigerator overnight. Bring it to room temperature before using.

• What size phyllo dough should I get? You will cut the dough to fit your baking dish, so just be sure to so just be sure to get sheets larger than your 8 x 12 dish.
• Getting ahead and freezing: You can prepare it up to 2 hours ahead and keep covered in the refrigerator before baking. You can also freeze the cooked börek slices in a single layer in a freezer bag, sealed tightly, for up to 3 months. Reheat from frozen at 400°F until warmed through, 8–10 minutes.
• Don’t worry if the phyllo dough cracks or tears as you go, it will all work out in the end!

Nutrition

Calories: 292.9kcal | Carbohydrates: 22.6g | Protein: 11.5g | Fat: 17.4g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.6g | Trans Fat: 0.01g | Cholesterol: 73.4mg | Sodium: 515.3mg | Potassium: 196.4mg | Fiber: 1.4g | Sugar: 0.7g | Vitamin A: 2083.8IU | Vitamin C: 5.3mg | Calcium: 259.8mg | Iron: 2.4mg

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