Poaching shrimp is a tried-and-true method to make juicy, tender shrimp in a matter of minutes. But rather than poaching the fish in bland salted water, I pack on bold Mediterranean flavor with aromatic saffron, zippy fresh lemon, and sautéed garlic. It’s certain to give you brightly flavored shrimp with the best succulent texture!

Shrimp has to be one of the best party foods ever. It’s quick-cooking, feels a bit fancy, and everyone loves it. It can also take on so many personalities: I make it with cilantro and lime when I want something fresh and zippy, or garlic and parmesan when I’m craving something extra savory and rich. 

This recipe falls somewhere in the middle, with floral saffron, zingy citrus, and rich white wine. As a bonus, you’re left with an incredibly delicious sauce, perfect for dipping crusty bread, garlicky focaccia, or turning into a meal with Saffron Rice. 

What You Need to Make this Poached Shrimp Recipe?

This easy poached shrimp recipe uses mostly pantry staples, with the addition of saffron to bring a restaurant-level flavor with essentially zero added effort. 

• Saffron: You can buy pre-ground saffron or simply grind a pinch of saffron threads using a spice grinder or mortar and pestle. Read more about saffron in the Ingredient Spotlight section below.
• Extra virgin olive oil: I like to quickly saute the garlic in olive oil to bring the flavor to its fullest potential. Any high-quality extra virgin variety will work well, but I like the peppery note of our Spanish Hojiblanca with this recipe.  
• Garlic adds a sweet, savory, and peppery kick to the poaching liquid. 
• White wine adds depth to the poaching liquid. Use a dry white wine with a pleasant flavor.
• Lemon: Lifts the savory flavors, adding a lightness to the dish. An untreated lemon is preferred as you’ll use both the zest and juice. 
• Shrimp: The larger the shrimp (or prawns) the better with this recipe. Thawed frozen shrimp also works well.
  • READ MORE: Guide to Buying and Cooking Shrimp
• Kosher salt: A touch of salt livens up the other flavors. 
• Parsley adds a fresh peppery note and pop of color to the finished dish. 

Ingredient Spotlight

Of all the vibrant Mediterranean spices, perhaps the most mysterious is saffron. You may recognize this prized crimson spice as giving Paella its distinct flavor. But it also adds its floral, musky notes to so many iconic Mediterranean dishes, from Risotto alla Milanese to Joojeh Kabob.

Here, it lends a complex flavor and aromatic quality making an otherwise simple poached shrimp recipe feel very special. Keep in mind: flavor varies greatly by the quality of the spice, and a lower quality saffron can taste metallic and unpleasant. Look for a fresh, all-natural saffron from a trusted source. 

• READ MORE: What is Saffron? An Essential Guide
• TRY IT: Order our favorite Moroccan saffron from the Atlas Mountains at our spice shop. 

How to Poach Shrimp

The quick answer for how to poach shrimp is to simply poach the peeled shrimp in gently simmering water for 2-4 minutes, or until they’ve gone from translucent to opaque. The key with this poached shrimp recipe, though, is the saffron sauce, which infuses the shrimp with big Mediterranean flavor. It’s just as easy, and well-worth the extra 10 minutes! Here are the steps:

• Bloom the saffron. In a small bowl, stir together 1/4 teaspoon ground saffron and 3 tablespoons water. Set aside to bloom for 10 minutes or so.
• Meanwhile, prep your aromatics. Mince 2 garlic cloves. Zest and juice 1 large lemon. Ready yourself 1 to 2 tablespoons of finely chopped fresh parsley leaves. If you didn’t purchase pre-peeled and deveined shrimp, now is a good time to get them ready–see our shrimp guide for the steps.
• Sauté the garlic. In a large saucepan over medium heat, warm 2 tablespoons extra virgin olive oil. When the oil shimmers, add the garlic and stir until fragrant, about 30 seconds. 
• Make the poaching liquid. Add the bloomed saffron water, 1/2 cup of white wine, and the lemon zest and juice. Bring the liquid to a simmer. 
• Poach the shrimp. Add the shrimp and season with a pinch of salt. Poach on one side for about 1 to 2 minutes, then flip and poach until the shrimp has just turned pink, about 1 minute more. 
• Finish and serve. Immediately remove the pan from the heat and stir in the parsley. Transfer the shrimp and its poaching sauce to a shallow serving bowl and serve immediately.

Swaps and Substitutions

As with most pantry staples, you can tweak the ingredients in this recipe according to what you have on hand:

• Garlic: Shallot or green onion. 
• White wine: Swap with broth and perhaps another squeeze of lemon to taste. Chicken Stock or Seafood Stock works best.  
• Lemon: Lime.
• Parsley: Cilantro or dill.

What to Serve with Saffron Poach Shrimp

Serve this fancy yet amazingly easy appetizer with something to sop up the delicious sauce. Homemade Focaccia is a special treat, but any good crusty bread like our no-knead olive bread will work well here. 

I love this as an easy, festive appetizer I put out while I’m getting all the last-minute odds and ends done for the holiday meal. Pitcher cocktails like this White Sangria are a welcome drink. I like to make non-alcoholic variety as well. This N/A Sangria with Hibiscus and Thyme is a crowd favorite. Make a big batch the night before, swapping the fruit for seasonal citrus like oranges and lemons, and stick it in your fridge for when your first guests arrive.

More Shrimp Appetizer Recipes

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Gambas al Ajillo (Spanish Garlic Shrimp)

Fish and Seafood

Cilantro Lime Shrimp

Fish and Seafood

Grilled Garlic-Parmesan Shrimp (10-Mins)

Appetizer and Mezze

Shrimp Ceviche

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Poached Shrimp

This poached shrimp recipe is as easy as they come, but with a decidedly Mediterranean flavor that will keep people coming back for seconds. As a bonus, you’re left with an incredibly delicious sauce, perfect for dipping crusty bread, garlicky Focaccia, or turning into a meal with Saffron Rice. 

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 4 to 6, as an appetizer

Calories 177.4kcal

Author Suzy Karadsheh

Ingredients

• 1/4 teaspoon ground saffron (do not use the threads without grinding)
• 3 tablespoons water
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup white wine
• 1 large lemon, zested and juiced
• 1 pound large shrimp, peeled and deveined
• Kosher salt
• 1 to 2 tablespoons finely chopped fresh parsley

Instructions

• Bloom the saffron. In a small bowl, stir together the ground saffron and water. Set aside to bloom for 10 minutes or so.
• Saute the garlic. In a large saucepan over medium heat, warm the olive oil. When the oil shimmers, add the garlic and stir until fragrant, about 30 seconds.
• Make the poaching liquid. Add the bloomed saffron water, wine, and lemon zest and juice. Bring the liquid to a simmer.
• Poach the shrimp. Add the shrimp and season with a pinch of salt. Poach on one side for about 1 to 2 minutes, then flip and poach until the shrimp has just turned pink, about 1 minute more.
• Finish and serve. Immediately remove the pan from the heat and stir in the parsley. Transfer the shrimp and its poaching sauce to a shallow serving bowl and serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, and saffron used in this recipe
• Pre-peeled and/or thawed frozen shrimp work well here. To learn everything you need to know about shrimp, including tips for buying, peeling, and deveining shrimp, check out our guide: Guide to Buying and Cooking Shrimp.
• Use a mortar and pestle or a spice grinder to grind saffron threads. You’ll need about 1/2 teaspoon of threads to get 1/4 teaspoon of powder.

Nutrition

Calories: 177.4kcal | Carbohydrates: 4.9g | Protein: 15.9g | Fat: 8.2g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Trans Fat: 0.01g | Cholesterol: 142.9mg | Sodium: 645.4mg | Potassium: 198.4mg | Fiber: 0.8g | Sugar: 1g | Vitamin A: 294.5IU | Vitamin C: 16.1mg | Calcium: 75.5mg | Iron: 0.6mg

Try Our All Natural Saffron!

Exquisite Saffron from the high altitudes of Morocco’s Atlas Mountains

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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! 

More Healthy Snack Recipes

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How to Make Crispy Roasted Chickpeas

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Best Stovetop Popcorn Recipe (w/ 3 seasonings)

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Kritsinia (Crispy Sesame Breadsticks)

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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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Almost every city in the world serves up a comforting street food meant to be enjoyed on the go. In Istanbul you’ll find Pide, and Souvlaki in Athens. In Sicily, you can hardly take a few steps down a street or alleyway without running into a motorized cart piled high with thick, square slices of sfincione.

Students and local workers on their breaks flock to the carts to get their fill of the affordable Sicilian pizza. While toppings can vary slightly depending on the baker, authentic versions almost always include softened onions, and a dusting of bread crumbs that result in a slightly crispy finish, transforming the sauce into an irresistible deep reddish brown hue.

Like Greek Ladenia, sfincione’s focaccia-style crust has just the right amount of structure to hold up to the generous toppings while also offering a satisfyingly soft and chewy texture. The most unique part of Sicilian sfincione, though, is the topping. Unlike most pizzas, sfincione does not typically feature a thick layer of melted cheese. Instead, it’s topped with a layer of grated pecorino, adding a pleasant grassy and salty flavor.

When the Christmas holiday season arrives, sfincione is presented at family feasts. It’s a tradition that goes back hundreds of years, along with other holiday staples like panettone sweet bread and torrone (almond nougat). No matter the time of year, you’re sure to enjoy this humble yet tasty dish!

History of Sfincione

The origins of Sfincione can be traced to 17th century Palermo, when Monsù chefs working for Prince Giuseppe Branciforte di Butera reinterpreted the dish developed by nuns of the monastery of San Vito with local ingredients, notably substituting the béchamel and giblets for tuma (a mild semi-soft cheese) and anchovies.

Today—and since the end of World War II when the price of tomatoes dropped—the traditional sfincione you’ll find in Sicily features an anchovy and onion Pomodoro sauce, pecorino cheese, and the hallmark breadcrumb topping.

Travel to New York, though, and you’ll find yet another interpretation of sfincione, commonly known as “Sicilian-style pizza.” The New York variety is closer to Detroit-style pizza, and is usually topped with marinara sauce and mozzarella cheese.

What is in Sfincione Sicilian Pizza?

This traditional Sicilian pizza comes together using pantry staples and a few surprising ingredients, resulting in textures and flavors that will have you skipping delivery.

Dough

• Active dry yeast: This quick-activating yeast helps to create the signature airy sfincione crust.
• White sugar: Adding a small amount of sugar to the sauce balances the acidity and bitterness of the tomatoes.
• 00 flour: Also called “double zero flour,” this has a slightly higher protein content that helps create the spongy texture and a finer grain which results in a crispier crust. If you can’t find, all purpose flour will work.
• Semolina flour: Semolina flour is essential for creating a dough that is easy to stretch by hand because of its high protein content that helps to develop the gluten.
• Fine salt: Adding salt to the dough adds flavor while supporting the structure of the dough. Only a touch of salt is added to the sauce to complement the saltiness of the anchovies.
• Extra virgin olive oil: Olive oil is found within every component of sfincione, from the crust to the sauce, helping to achieve a smooth dough, bringing a creamy consistency to the sauce, and creating a golden crust.
  • RECOMMENDED FOR THIS RECIPE: Buttery and rich Italian Nocellara. 

Marinara Sauce

• Anchovy filets: Adds a distinct umami profile and salty quality.
• Yellow onion: The onions are softened to create a silky texture in the sauce.
• Garlic: Crushed garlic infuses the sauce with a pungent, almost spicy, flavor that mellows as it cooks, transforming into soft and sweet notes.
• Whole peeled San Marzano tomatoes: San Marzano tomatoes are grown in rich volcanic soil in Southern Italy, resulting in a well-balanced flavor and a meaty yet delicate texture.
• Fresh basil leaves: Add an aromatic quality with a distinct sweet profile to the sauce.
• Pecorino cheese: This salty sheep’s milk cheese enhances the umami-rich anchovies.
• Dried oregano: This quintessential herb adds an earthy, floral quality to the topping.
• Plain bread crumbs: A sprinkling of bread crumbs absorbs the sauce, creating a thick and slightly crunchy finish.

How To Make Sfincione Sicilian Pizza

Once you master the crust, which isn’t hard to do, the rest comes together quickly, making it a relatively easy, yet impressive dish. In a few simple steps, you’ll be on your way to enjoying this Sicilian-style pizza. The hardest part is waiting for it to be ready to eat!

Make and Rest the Dough

• Activate the yeast: In a small bowl, whisk together 2 1/2 teaspoons active dry yeast, 1 teaspoon sugar, and 3 tablespoons warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough: In a large mixing bowl, whisk together 3 cups 00 flour, 1 cup semolina flour, and 2 teaspoons sea salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add 3 tablespoons olive oil and remaining 1 1/2 cups water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough: Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball. 
• Rest: Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Prepare the Sauce

• While the dough is resting, prepare the sauce. Add 2 teaspoons olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, add 8 minced anchovies, 1 crushed garlic clove, and 1 diced yellow onion. Saute until fragrant, about 1 minute. Add 2 tablespoons of water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes: Place 1 (28-ounce) can of whole peeled San Marzano tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.) 
• Simmer: To the pan, add the processed tomatoes, 1 teaspoon sea salt, 2 teaspoons white sugar, and 2 to 3 torn basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready: Preheat the oven to 400°F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides. 
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione: If the dough shrunk slightly, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on 3/4 cup freshly grated pecorino cheese, followed by 1 1/2 teaspoons dried oregano, and finally 2 tablespoons bread crumbs on top.
• Bake the pizza: Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve: Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Ways to Mix it Up

Sfincione is essentially a pizza. And, like most pizzas, you can add almost any traditional pizza topping and enjoy delicious results. Some traditional recipes also call for a layer of cubed caciocavallo cheese under the sauce or even more anchovy filets as a topping. Some toppings that pair nicely with the flavors in the sauce include:

• Green or black olives or capers.
• Flaked oil-packed yellowfin tuna. (Tuna is great on pizza and it is common in Southern Italy.)
• Fresh herbs or greens, like arugula (add just before serving).

What to Serve with Sfincione

Sfincione boasts a thick crust and generous toppings, making it satisfying as a meal all on its own. But to serve it as an appetizer or as part of a meal with several courses, consider cutting the sfincione into smaller slices and serving it with some light Italian sides and desserts. Some of my favorites include:

• Prosciutto e Melone (Prosciutto and Melon)
• Lemon Parmesan Lettuce Salad Recipe
• 2-Ingredient Lemon Sorbet (Sorbetto al Limone)

Leftovers And Making Ahead

It’s doubtful that there will be any leftovers, but if you and your family or guests find yourselves too stuffed to polish off this rectangular pizza, or are just saving room for some Italian sweets, here’s the best way to store and reheat any leftovers:

• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

More Styles of Pizza

Italian

Easy Grilled Pizza with Tomato and Mozzarella

Entree

Tuna Pizza with Onions and Black Olives

Spanish

Veggie Pizza with Romesco, Mushrooms, and Artichoke Hearts

Appetizer and Mezze

Sheet Pan Phyllo Pizza (Crispy Pizza Dough)

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Sfincione Sicilian Pizza

This Sicilian-style pizza is a street food staple and a fixture at Christmas feasts. The airy focaccia-like crust is topped with a rich tomato sauce and unique layered topping.

Course Bread, Entree

Cuisine Italian, Italian/Mediterranean

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Rising Rime 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 386.2kcal

Author Candace Nagy

Ingredients

For the Crust

• 2 1/2 teaspoons (10 grams) active dry yeast
• 1 teaspoon (5 grams) white sugar
• 1 1/2 cups plus 3 tablespoons warm water, divided
• 3 cups (400 grams) 00 flour
• 1 cup (110 grams) semolina flour
• 2 teaspoons (10 grams) sea salt
• 3 tablespoons extra virgin olive oil, plus more for greasing

For the Marinara Sauce

• 2 teaspoons extra virgin olive oil
• 8 oil-packed anchovy filets, minced
• 1 large garlic clove, crushed with the side of your knife and peeled
• 1 small yellow onion, diced
• 2 tablespoons water
• 1 28-ounce can whole peeled San Marzano tomatoes
• 1 teaspoon sea salt
• 2 teaspoons white sugar
• 2 to 3 fresh basil leaves, torn

For Topping

• 3/4 cup freshly grated pecorino cheese
• 1 1/2 teaspoons dried oregano
• 2 tablespoons plain bread crumbs

Instructions

Make and Rest the Dough

• Activate the yeast. In a small bowl, whisk together the yeast, sugar, and 3 tablespoons of the warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough. In a large mixing bowl, whisk together the 00 flour, semolina flour, and salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add the olive oil and remaining water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough. Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball.
• Rest. Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Make the Marinara Sauce

• While the dough is resting, prepare the sauce. Add the olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, Add the anchovies, garlic, and onion and saute until fragrant, about 1 minute. Add the water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes. Place the tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.)
• Simmer.To the pan, add the processed tomatoes, salt, sugar, and basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready. Preheat the oven to 400*F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides.
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione. If the dough has shrunk, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on the cheese, followed by the oregano, and finally the bread crumbs on top.
• Bake the pizza. Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve. Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• Yes, you use all of the sauce! It seems like a lot but it reduces during baking. And since the dough is thick compared to say a NY-style pizza, it really benefits from the heavy sauce.
• A note about flour. This recipe calls for OO flour, which is worth seeking out, however, if you can’t find it you can swap in All purpose flour.
• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

Nutrition

Calories: 386.2kcal | Carbohydrates: 60.8g | Protein: 13.3g | Fat: 10.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.6g | Cholesterol: 13.2mg | Sodium: 1291.5mg | Potassium: 341.5mg | Fiber: 4g | Sugar: 4.7g | Vitamin A: 168.6IU | Vitamin C: 10.9mg | Calcium: 162.7mg | Iron: 4.7mg

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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.

More Savory Phyllo Pastry Recipes

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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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