Su Böreği — Print Recipe — The Culinary Codex

Layers of hand-rolled yufka pastry boiled briefly then layered with creamy white cheese and parsley, baked until golden and crispy on top yet custardy within.

Ingredients

500g all-purpose flour
3 eggs
1 tsp salt
200ml warm water
300g Turkish white cheese, crumbled
200g fresh parsley, finely chopped
100g unsalted butter, melted
2 tbsp olive oil
1 egg yolk for glaze
100ml milk
Black pepper to taste

Instructions

1 Knead flour, eggs, salt, and water into a smooth elastic dough, divide into eight equal balls, and rest covered thirty minutes.
2 Roll each ball paper-thin on a floured surface into large rounds, dusting generously with starch to prevent sticking at all.
3 Bring a large pot of salted water to a boil and prepare an ice bath, then boil each pastry sheet for one minute.
4 Transfer boiled sheets immediately to the ice bath, then drain and lay flat, brushing each generously with melted butter.
5 Layer sheets in a buttered baking tray, spreading crumbled cheese and parsley mixture between every two layers of pastry.
6 Brush the top with egg yolk mixed with milk, then bake at 180 degrees Celsius for thirty-five minutes until deeply golden.

Did You Know?

Su böreği gets its name because the pastry sheets are boiled in water before layering, giving it a uniquely silky texture unlike any other börek.