What sets su böreği apart from every other börek is that the sheets are boiled. A sheet that has been through boiling water becomes a soft, almost gelatinous layer and does not dry out in the oven. Put a little salt in the boiling water, and always move the sheets into iced water afterwards or they stick together.
Ingredients
For the dough
For boiling
For the filling
For the layers
Method
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Knead the dough
Knead the flour, eggs, salt and water for 15 minutes into a firm dough. Divide into 8 pieces and rest for 30 minutes.
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Roll the sheets
Roll each piece out to the size of the tray, as thin as you can.
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Boil the water
Bring salted, oiled water to the boil in a wide pan and have a bowl of iced water ready beside it.
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Boil the sheets
Boil the sheets one at a time for 1 minute, move them straight into the iced water, then spread them on a clean cloth to drain.
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Build the tray
Lay 4 boiled sheets in a greased tray, brushing melted fat between each one.
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Spread the filling
Spread the cheese and parsley mixture evenly over them.
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Close the top
Lay the remaining 4 sheets over in the same way, brushing fat between them. Drizzle plenty over the top.
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Bake
Bake at 180 degrees for 45 minutes, until the top is golden.
Tips
- If you do not move the boiled sheets into iced water they stick together and cannot be separated.
- Pat the sheets dry with a cloth before layering them; wet sheets leave the börek doughy.
- Be generous with the fat. In su böreği it is the only thing keeping the layers apart.
Nutrition
Values are per serving and approximate.