Su Böreği (Turkish water börek)


It's been a while since my last Turkish recipe, and here we have one of their classics- Su Böreği. Su means in Turkish water and Böreği means börek. It's a very interesting pastry. The dough is made with eggs and flour and opened to thin layers. Each layer is boiled briefly, then brushed with butter and place on top of each other in a baking tray. It is traditionally filled with Beyaz Peynir (the Turkish equivalent of feta cheese) and parsley but you can find other versions with minced meat. If you think about it, Su Böreği is like a lasagna without a sauce. The lazy ones will use Lasagna sheets to make it at home. But you? you can make your own dough sheets. It's fun and so satisfying. YASSS.


Ingredients:

For the dough:

750 gr white flour

8 free-range eggs

10 gr salt

40-50 gr water

For the filling:

100 gr melted butter

400 gr feta cheese

Half a bunch of parsley

10 gr salt


Preparation steps:

- In a bowl mix the eggs with the water and salt.



- Add the flour and start mixing until you get a homogenous dough. Then transfer the dough to a working surface and keep kneading until the dough is smooth and sexy. If the dough is sticky, don't panic, just flour it a little bit. Remember- working the dough fast and decisive will avoid it sticking to your hands or the table.



- Roll the dough to a sausage shape and cut to 4 pieces. Cut each piece into three pieces. Total 12 pieces.


- Round the pieces into tight balls and place to rest, covered with a towel, for about 20-40 min.



- Meanwhile, bring a large pot with water to boil. Add salt and a little bit of vegetable oil to the water.


- Preheat the oven to 400F or 205C.


- Using a rolling pin open each ball to a thin sheet. As thin as you can. Flour it as necessary.


- Brush your baking tray with a nice amount of butter. Place the first sheet of dough in the tray and brush it with melted butter.



- The rest of the sheets we need to boil for about a minute, one at a time!


- Then immediately transfer it to a bowl with iced water to stop the cooking.



- Remove from the water, drain, and place on top of the first sheet in the pan. Total 4 sheets + the first uncooked one. In between the layers, brush the sheets nicely with the melted butter.


- Crumble your feta cheese on the 5th layer. Spread the finely chopped parsley and salt.


- Keep covering the pan with additional 4 cooked layers of dough, buttering between the layers as before.


- At the end, cover the pan with an uncooked sheet and brush well with the melted butter.



- Bake for 50 minutes.


- Remove from the oven, cover with a towel for about 5 minutes.



- Cut and serve while hot!


- YASSS.


BenGingi.

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