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Su Böreği
Turkish Water Börek
Su Böreği is a classic Turkish layered pastry made with boiled yufka (thin dough sheets) filled with cheese and herbs, then baked until golden and crisp. Its unique texture, achieved by boiling the dough, makes it a beloved dish, often enjoyed for breakfast or as a savory snack.
🧂 Ingredienser
- 500 g All-purpose flour(Plus extra for dusting)
- 3 Eggs(Large)
- 1 teaspoon Salt
- 400 g Feta cheese(Crumbled. A mix of feta and a milder white cheese like lor or ricotta can also be used.)
- 0.5 cup Fresh parsley(Finely chopped)
- 200 g Unsalted butter(Melted, plus extra for greasing)
- 100 ml Milk(Room temperature)
- 50 ml Yogurt(Plain, room temperature (optional, for the milk mixture))
- 2 tablespoons Olive oil(For the dough)
👨🍳 Fremgangsmåde
- 1
Prepare the dough: In a large bowl, whisk together the flour and salt. Make a well in the center and crack in the eggs. Add the olive oil. Gradually mix the flour into the wet ingredients, adding a tablespoon or two of water if needed, until a firm, cohesive dough forms. Knead on a lightly floured surface for about 10-15 minutes until smooth and elastic. Cover the dough with plastic wrap and let it rest for at least 30 minutes at room temperature.
⏱️ 45 minutes (including kneading and resting) - 2
Divide and roll the dough: Divide the rested dough into 10-12 equal portions. On a lightly floured surface, roll each portion as thinly as possible into large, round sheets, about 10-12 inches in diameter. Aim for almost translucent layers. If the dough sticks, dust lightly with flour. Set the rolled sheets aside on parchment paper or clean kitchen towels, ensuring they don't overlap too much to prevent sticking.
⏱️ 30 minutes - 3
Boil the dough sheets: Bring a large pot of salted water to a rolling boil. Working one sheet at a time, carefully immerse a dough sheet into the boiling water for about 30-60 seconds, just until it becomes slightly translucent and pliable. Immediately remove the sheet with a slotted spoon or spider strainer and plunge it into a large bowl of ice-cold water to stop the cooking process. Gently transfer the cooled sheet to a clean kitchen towel and pat it dry. Repeat with all dough sheets, placing them on separate towels or parchment paper without overlapping.
⏱️ 20 minutes - 4
Prepare the filling: In a medium bowl, combine the crumbled feta cheese and chopped parsley. Mix well.
⏱️ 5 minutes - 5
Assemble the börek: Preheat your oven to 180°C (350°F). Generously grease a rectangular baking dish (approximately 9x13 inches or similar) with melted butter. Lay one boiled and dried dough sheet at the bottom of the dish, gently pressing it to fit. Brush the sheet generously with melted butter. Continue layering the dough sheets, buttering each one generously, and distributing the cheese and parsley filling evenly between every 2-3 layers. Ensure the top layer is a well-buttered dough sheet.
⏱️ 15 minutes - 6
Prepare the topping mixture: In a small bowl, whisk together the remaining melted butter (if any), milk, and optional yogurt until well combined. This mixture adds moisture and helps create a golden crust.
⏱️ 2 minutes - 7
Bake the börek: Pour the milk mixture evenly over the assembled börek, ensuring it seeps down through the layers. Gently press down on the börek with a spatula to help it absorb the liquid. Bake in the preheated oven for 35-45 minutes, or until the top is deeply golden brown and the edges are crisp.
⏱️ 40 minutes - 8
Rest and serve: Remove the börek from the oven and let it rest for at least 10-15 minutes before slicing. This allows the layers to set and makes it easier to cut cleanly. Slice into squares or diamonds and serve warm.
⏱️ 15 minutes (resting)
💡 Professionelle Tips
- ✓The key to Su Böreği's unique texture is boiling the dough sheets briefly. Don't overcook them, or they will become mushy.
- ✓Be generous with the butter! It's crucial for achieving a flaky and flavorful börek.
- ✓Ensure the dough sheets are well-dried after boiling before layering to prevent a soggy börek.
- ✓Resting the börek before slicing is essential for clean cuts and a better texture.
- ✓For a crispier bottom, you can lightly toast the first layer of dough in the greased pan before adding the filling.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add sautéed spinach to the cheese filling for a spinach and cheese börek.
- For a meat version, use a filling of cooked ground lamb or beef seasoned with onions and spices.
- A pinch of black pepper or red pepper flakes can be added to the cheese filling for a little heat.