Börek comes in numerous forms across Turkey, but su böreği, or "water börek," has a particularly indulgent reputation.
Layers of thin pastry are combined with butter, cheese and herbs to produce something between a delicate pastry and a comforting baked pasta. Traditional su böreği requires considerable skill because its handmade dough sheets are briefly boiled before layering — this simplified version captures the spirit of the dish using ready-made yufka or filo.
Ingredients
- 8–10 sheets yufka or filo pastry
- 300g Turkish white cheese or feta
- 150g grated mozzarella or mild cheese
- Handful of parsley
- 2 eggs
- 250ml milk
- 100g melted butter
- 2 tbsp natural yoghurt
How to Make It
- Mix the cheeses with finely chopped parsley.
- In another bowl, whisk together the eggs, milk, yoghurt and melted butter.
- Place pastry into a greased baking dish, brushing the layers with the liquid mixture.
- Add the cheese filling between several layers and continue layering the pastry.
- Finish with a generous brush of the egg and butter mixture.
- Bake at 190°C for approximately 30–40 minutes until beautifully golden.
Give It Time to Rest
The smell may tempt you to cut into it immediately, but give your börek a few minutes after it leaves the oven. Serve warm alongside Turkish tea, salad or other breakfast dishes.
