📝 About This Recipe
Su Böreği is the crown jewel of Turkish pastries, renowned for its unique 'boiled' dough layers that create a texture reminiscent of delicate lasagna meets buttery croissant. Originating from the Ottoman palace kitchens, this labor of love features hand-rolled yufka sheets that are briefly poached in water before being layered with rich sheep's milk cheese and fresh parsley. The result is a magnificent contrast between a crisp, golden-brown exterior and a tender, melt-in-your-mouth interior that defines Middle Eastern comfort food.
🥗 Ingredients
For the Fresh Dough
- 5 cups All-purpose flour (high-quality, sifted)
- 5 pieces Large eggs (at room temperature)
- 1/2 cup Water (lukewarm)
- 1.5 teaspoons Salt
For Layering and Poaching
- 250 grams Unsalted butter (melted and clarified)
- 1/4 cup Sunflower oil (mixed with the melted butter)
- 4 liters Water (for the boiling pot)
- 2 tablespoons Salt (for the boiling water)
- 3 liters Ice water (in a large shock-bowl)
The Filling
- 400 grams Turkish White Cheese (Beyaz Peynir) (crumbled; Feta is a good substitute)
- 100 grams Kashkaval or Mozzarella (grated for extra creaminess)
- 1 bunch Fresh Flat-leaf Parsley (finely chopped)
👨🍳 Instructions
-
1
In a large mixing bowl, create a well in the sifted flour and add the eggs, lukewarm water, and salt. Knead for about 10-15 minutes until you have a smooth, elastic dough that is slightly firmer than bread dough.
-
2
Divide the dough into 10-12 equal pieces (meringue-sized balls). Cover them with a damp cloth and let them rest for at least 30 minutes to relax the gluten.
-
3
Generously grease a large round or rectangular baking tray (about 14 inches) with some of the butter-oil mixture.
-
4
Roll out the first dough ball on a floured surface until it is paper-thin and slightly larger than your baking tray. Place this first sheet into the tray without boiling it; this 'dry' base provides structural integrity.
-
5
Brush the bottom layer generously with the melted butter mixture. This is the secret to the flaky layers.
-
6
Bring a large pot of water to a rolling boil with 2 tablespoons of salt. Prepare a second large bowl filled with ice-cold water nearby.
-
7
Roll out the second dough ball thinly. Carefully drop it into the boiling water for 30-45 seconds until it rises to the surface and looks slightly puckered.
-
8
Using a slotted spoon, immediately transfer the boiled sheet into the ice water bowl for 10 seconds to stop the cooking process.
-
9
Gently lift the sheet, let the excess water drain (or pat very lightly with a clean towel), and layer it into the tray, pleating it naturally to fit.
-
10
Repeat the boiling, shocking, and layering process for half of the dough balls, brushing each layer with butter as you go.
-
11
Spread the crumbled cheese and parsley mixture evenly over the middle layer.
-
12
Continue the boiling and shocking process with the remaining dough balls, layering and buttering each one until you reach the final ball.
-
13
Roll out the final dough ball thinly and place it on top without boiling it (just like the bottom layer) to ensure a perfectly crisp, golden finish.
-
14
Brush the top with the remaining butter. Score the borek into squares with a sharp knife and bake in a preheated oven at 375°F (190°C) for 45-50 minutes until the top is deep golden brown.
-
15
Let the borek rest for 10-15 minutes before serving to allow the internal steam to soften the middle layers to perfection.
💡 Chef's Tips
Always keep the dough balls covered while working to prevent them from drying out and cracking. If a sheet tears while boiling, don't panic! You can piece it together in the tray; the pleats and butter will hide any imperfections. Use a high-quality sheep’s milk cheese for the most authentic flavor profile. Ensure the water is truly boiling before adding the dough; if it's just simmering, the dough will become mushy instead of firm. For a glossier top, you can whisk an egg yolk with a tablespoon of milk and brush it over the final layer before baking.
🍽️ Serving Suggestions
Serve warm with a glass of strong Turkish black tea (Çay) for the classic experience. Pair with a side of thick, creamy Turkish yogurt or a refreshing Cacık (cucumber-yogurt dip). A simple shepherd's salad (Çoban Salatası) with tomatoes, cucumbers, and onions provides a fresh crunch. Enjoy as part of a traditional 'Serpme Kahvaltı' (Turkish breakfast spread) with olives and honey. For a light lunch, serve alongside a bowl of hot lentil soup (Mercimek Çorbası).