📝 About This Recipe
Su Böreği, or 'Water Borek', is the crown jewel of Turkish pastry making, renowned for its unique technique of boiling hand-rolled dough sheets before baking. This labor of love results in a texture that is simultaneously silky, tender, and crisp, reminiscent of a savory lasagna but with the delicate buttery soul of a pastry. Traditionally served at festive breakfasts or as a prestigious tea-time treat, it features layers of paper-thin dough cradling a rich filling of brined white cheese and fresh parsley.
🥗 Ingredients
For the Dough
- 5-6 cups All-purpose flour (sifted, plus extra for dusting)
- 6 pieces Large eggs (at room temperature)
- 1/2 cup Warm water
- 1.5 teaspoons Salt
For the Boiling & Cooling Baths
- 5 liters Water (for boiling)
- 2 tablespoons Salt (for the boiling water)
- 4 liters Ice water (in a large bowl for shocking the dough)
For the Filling and Layers
- 250 grams Unsalted butter (melted and clarified)
- 1/4 cup Vegetable oil (mixed with the melted butter)
- 500 grams Turkish White Cheese (Beyaz Peynir) (crumbled; Feta is a good substitute)
- 1 bunch Fresh flat-leaf parsley (finely chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the eggs with warm water and salt. Gradually add the flour, kneading until you achieve a firm, smooth, and non-sticky dough. This should take about 10 minutes of vigorous kneading.
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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.
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3
While the dough rests, prepare the filling by mixing the crumbled cheese and chopped parsley in a bowl. Melt the butter and mix it with the vegetable oil.
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4
Preheat your oven to 190°C (375°F). Generously grease a large circular or rectangular baking tray (about 40cm) with the butter mixture.
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5
Roll out the first ball of dough as thin as possible to fit your tray. Place this first layer into the tray dry (do not boil it). Brush it generously with the butter mixture.
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6
Bring a large pot of salted water to a rolling boil. Prepare a second large bowl filled with cold water and ice cubes nearby.
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7
Roll out the second ball of dough. Carefully drop it into the boiling water for 30-45 seconds until it puffs up and rises to the surface.
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8
Using a slotted spoon or a wide mesh strainer, gently lift the boiled dough and immediately plunge it into the ice water bath for 10 seconds.
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9
Lift the dough from the cold water, let the excess water drip off, and gently squeeze it between your palms to remove moisture. Spread it over the first layer in the tray, allowing it to wrinkle naturally.
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10
Brush the layer with the butter mixture. Repeat the boiling, shocking, and layering process for half of the dough balls (usually 5 or 6 layers total).
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11
Spread the cheese and parsley filling evenly over the middle layer.
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12
Continue the boiling and shocking process for the remaining dough balls, layering them on top of the cheese and brushing each with butter.
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13
Roll out the final dough ball but do not boil it. Place this dry layer on top to create a smooth, crisp finish. Brush the top generously with the remaining butter.
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14
Bake in the preheated oven for 45-50 minutes, or until the top is deeply golden brown and the edges are crisp.
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15
Remove from the oven and let it rest for 15 minutes. This allows the internal steam to soften the middle layers to perfection. Slice into squares and serve warm.
💡 Chef's Tips
Always keep the dough balls covered to prevent a crust from forming. If a boiled dough sheet tears, don't worry; just piece it together in the tray—the wrinkles add to the texture. Ensure the water is truly boiling before adding dough; if it's just simmering, the dough will become mushy. Use a high-quality, high-fat sheep's milk cheese for the most authentic flavor profile. For an extra-crispy bottom, you can cook the tray on the stovetop over low heat, rotating constantly, before putting it in the oven.
🍽️ Serving Suggestions
Serve with a glass of hot Turkish black tea (Çay) for the classic experience. Pair with a side of chilled, thick Turkish yogurt or Ayran. Accompany with a plate of sliced tomatoes, cucumbers, and black olives. Enjoy as a centerpiece for a Sunday brunch with honey and clotted cream (Kaymak) on the side.