Su böreği (boiled-sheet cheese börek)

Su böreği is the noblest of Turkish böreks: the sheets are boiled individually first, which makes the börek soft inside, like lasagne, and crisp outside.

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Method

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1. Knead the flour, eggs, salt and water into a firm, smooth dough, divide into 10 balls, and rest covered for 30 minutes. ⏱ Timer: 30 min
2. Mix the feta with the parsley. Grease a 30×40 cm baking dish.
3. Roll one ball out slightly larger than the dish, lay it in the bottom, and brush with butter.
4. Bring a large pot of salted water to the boil, and set a bowl of cold water alongside. Roll out the remaining balls one at a time to the size of the dish (dusting with cornflour), boil each for 1 minute, then dip in cold water, drain, and lay in the dish, brushing every other layer with butter. ⏱ Timer: 1 min
5. Spread the cheese filling evenly over the halfway point of the layers, then layer the remaining sheets the same way.
6. Place the final, unboiled sheet on top, brush with the remaining butter, and bake at 200°C for 35-40 minutes until golden brown. ⏱ Timer: 35 min
7. Rest for 10 minutes, then cut into slices to serve. ⏱ Timer: 10 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The boiled sheets tear easily; it's fine if they wrinkle, that makes the layers look nice too.
• A simplified version can be made with ready-made lasagne sheets.

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More middle east & caucasus ideas

• Sarıyer böreği (fried minced meat pastry rolls)
• Achma (Georgian layered cheese pastry)
• Kabaklı börek (courgette and feta tray pastry)
• Pirinç pilavı (buttered rice with fried vermicelli)
• Kıymalı tepsi böreği (minced meat tray pastry)

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