Turkish Potato Roll (often called Patatesli Rulo Börek) is a popular Turkish savory pastry made with thin yufka dough and a flavorful potato filling. It’s crispy on the outside, soft inside, and perfect for breakfast, tea time, or as a side dish.
🇹🇷 Turkish Potato Roll (Patatesli Rulo Börek)
Ingredients
For the Filling:
- 3 medium potatoes, peeled and boiled
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika or red pepper flakes
- Optional: chopped parsley
For the Rolls:
- 3 sheets yufka (or phyllo dough)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg (for the mixture)
For Topping:
- 1 egg yolk
- Sesame seeds or nigella seeds (optional)
Instructions
1. Prepare the Filling
- Mash the boiled potatoes.
- Sauté the chopped onion in olive oil until soft.
- Add onions to potatoes, then mix in salt, pepper, paprika, and parsley. Set aside.
2. Prepare the Sauce
- In a bowl, whisk together milk, oil, and egg.
3. Assemble the Rolls
- Lay one sheet of yufka on a flat surface.
- Brush lightly with the milk mixture.
- Cut the yufka into 4 triangles.
- Place potato filling along the wide edge of each triangle.
- Roll tightly into logs.
4. Bake
- Place rolls seam-side down on a baking tray lined with parchment paper.
- Brush tops with egg yolk and sprinkle seeds if using.
- Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, until golden brown.
Serve
- Let cool slightly and slice.
- Serve warm with yogurt, ayran, or Turkish tea.
Tips & Variations
- Add crumbled feta cheese for extra flavor.
- For a softer texture, cover with foil halfway through baking.
- Can be frozen before baking and cooked straight from frozen.
This Turkish potato roll is crispy, comforting, and full of flavor—one of the most loved Turkish pastries.
If you’d like, I can also give you a pan-fried version or a cheese-and-potato combo börek.
