Vine Leaf and Yogurt Pie

Kıbrıs böreği


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A speciality of Northern Cyprus and the Aegean coast, this is an unusual rich yogurt pie which is best served for lunch on a warm summer’s day with a cucumber and tomato salad in a lemon and dill dressing.


  • 12-16 fresh or preserved vine leaves, washed and prepared (p. 41)
  • 4-6 tablespoons thick yogurt
  • 2 shallots, or 3-4 spring onions, finely sliced
  • bunch of fresh parsley, dill and mint, finely chopped
  • 4 tablespoons rice flour
  • salt and freshly ground black pepper
  • 3-4 tablespoons olive oil and a little melted butter

For the top

  • 2 tablespoons coarse breadcrumbs or roasted sesame seeds


  • Preheat oven to 350F/Mark 4/180C
  • Brown the shallots in a little of the olive oil and butter. Put aside to cool.
  • Brush a shallow oven-proof dish with some of the oil and butter mixture. Line the bottom and sides with half the vine leaves, letting them hang over the sides and brushing each one with oil and butter.
  • In a bowl, mix the yogurt with the herbs and shallots. Season to taste. Beat in the rice flour and spoon the mixture on to the vine leaves, spreading it out evenly. Place the remaining leaves over the top, brushing them with oil and butter, and pull the dangling leaves up over the top to create a tight package. Brush generously with the rest of the oil and butter, and sprinkle the breadcrumbs or sesame seeds over the top, or leave plain.
  • Bake in the oven for about 45 minutes, until it is firm to touch and the top leaves are crisp. Leave to cool for a few minutes. Eat hot or cold.