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Traditional Turkish Water Börek (Su Böreği) with Boiled Dough Layers, Beyaz Peynir and Parsley
The crowning achievement of Turkish pastry craft: large paper-thin pasta sheets briefly poached in boiling water and shocked in ice water, layered like lasagna with melted butter, salty white cheese, and parsley, baked to a golden crust.
Prep
45 min
Cook
35 min
Total
80 min
Oven
190°C (170°C vent.)
Ingredients
servings
8
- All-purpose wheat flour500 g
- Fresh large eggs5 pc
- Unsalted butter, melted180 g
- Turkish white sheep cheese or feta, crumbled350 g
- Fresh flat-leaf parsley, finely chopped4 tbsp
- Salt1 tbsp
Preparation Steps
1
Knead flour, eggs, 1 tsp salt, and 50 ml water into a smooth, firm pasta dough. Divide into 10 balls and rest covered for 30 minutes.
30 min timer
2
Roll each ball into a large, thin sheet. Place the first sheet uncooked into the buttered tray. Parboil the next 8 sheets one by one for 1 minute in boiling salted water, shock in ice water, and drain on clean towels.
25 min timer
3
Layer 4 boiled sheets ruffled in the pan, brushing each with melted butter. Scatter crumbled cheese and parsley filling. Layer remaining 4 boiled sheets with butter. Top with last raw sheet, brush with butter, and bake at 190°C (375°F) for 35 minutes until golden and crisp.
35 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
16g
Carbohydrates
41g
Fat
22g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
