Turkish Fried Dough with Cheese - Crispy Su Böreği Parcels

Name: Turkish Fried Dough with Cheese - Crispy Su Böreği Parcels
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 300 g all-purpose flour; 180 ml warm water; 2 tbsp olive oil; 1 tsp salt; 200 g white cheese; 3 tbsp fresh parsley; 500 ml sunflower oil

Peynirli Kızarmış Hamur

Golden, crispy dough parcels filled with creamy white cheese that melts beautifully when bitten. These puffy, light pastries have a satisfying crunch outside and gooey, salty center. Perfect for breakfast, snacks, or when you crave something indulgent and comforting.

Recipe Details

Prep 45 min

Cook 20 min

Servings 4

Difficulty Medium

Nutrition per Serving

485 Calories

14g Protein

35g Fat

32g Carbs

2g Fiber

This beloved Turkish street food and home comfort dish transforms simple ingredients into irresistible golden parcels. Popular across Turkey's coastal regions and bustling city centers, these fried cheese-filled dough pockets represent the perfect balance of textures and flavors that Turkish cuisine is famous for. The magic happens when the thin, elastic dough meets hot oil, puffing up into crispy bubbles while the cheese inside transforms into a creamy, molten filling. Each bite delivers a satisfying contrast - the shatteringly crisp exterior gives way to stretchy, salty cheese that coats your mouth with rich flavor. The dough itself carries hints of olive oil and develops a beautiful golden color that signals perfect doneness. Freshly made parcels are best enjoyed immediately while the cheese is still bubbling hot and the exterior maintains its delicate crunch. The aroma of fried dough mingled with melted cheese fills the kitchen, creating an irresistible invitation to indulge. These make excellent breakfast treats alongside Turkish tea, satisfying afternoon snacks, or light dinner options when served with fresh vegetables and yogurt on the side.

Ingredients

300 g all-purpose flour
180 ml warm water
2 tbsp olive oil
1 tsp salt
200 g white cheese
3 tbsp fresh parsley
500 ml sunflower oil

Instructions

Make the dough

Combine flour and salt in a large bowl, creating a well in the center. Mix warm water with olive oil and pour into the flour well. Knead on medium pressure for 8-10 minutes until the dough becomes smooth and elastic. The dough should feel slightly tacky but not sticky. Do not add extra flour as this will make the dough tough.
Rest the dough

Shape the dough into a ball and place in an oiled bowl. Cover with damp kitchen towel and let rest for 30 minutes at room temperature. The dough should become more pliable and easier to roll. Do not skip this resting time as it develops the gluten structure needed for thin rolling.
Prepare the filling

Crumble the white cheese into small, uniform pieces about 5mm in size. Finely chop the parsley and mix with the cheese until evenly distributed. Taste and adjust seasoning if needed. Do not over-mix as this can make the cheese paste-like and difficult to work with.
Roll the dough

Divide the rested dough into 12 equal portions. Roll each piece on a lightly floured surface into thin circles about 12cm diameter. The dough should be thin enough to see your hand through it but not so thin it tears. Do not use too much flour while rolling as it will make the dough dry.
Fill and seal

Place 1 tablespoon of cheese filling in the center of each dough circle. Gather the edges and twist tightly to form a sealed pouch, ensuring no filling can escape. The seal should be about 2cm long and twisted firmly. Do not overfill as the cheese will leak during frying.
Heat the oil

Heat sunflower oil in a deep pan to 170°C over medium heat for 5-7 minutes. Test with a small piece of dough - it should sizzle immediately and rise to the surface within 10 seconds. The oil temperature is crucial for proper cooking. Do not let the oil get too hot or the outside will burn before the inside cooks.
Fry the parcels

Carefully lower 3-4 parcels into the hot oil using a slotted spoon. Fry for 3-4 minutes, turning once until golden brown and puffed all over. They should sound hollow when tapped gently. Do not overcrowd the pan as this will lower the oil temperature and result in greasy parcels.
Drain and serve

Remove the fried parcels with a slotted spoon and drain on paper towels for 1-2 minutes. The exterior should be crispy and golden while the cheese inside should be melted and creamy. Serve immediately while hot and crispy. Do not let them sit too long as they will lose their crispness.

Tips

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Cooking Tips

Keep the oil temperature steady at 170°C using a thermometer - too hot will burn the outside before the cheese melts, too cool will make greasy, soggy parcels that absorb too much oil.

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Alternatives

Replace white cheese with crumbled feta for a saltier flavor, or use ricotta mixed with grated parmesan for a milder, creamier filling that melts beautifully.

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Serving & Storage

Serve immediately with Turkish tea, fresh tomatoes, and cucumber slices. These are best eaten fresh but can be reheated in a 180°C oven for 5 minutes to restore crispness.