Turkish Water Börek with Cheese and Herbs
Su Böreği
This layered Turkish börek features delicate phyllo sheets boiled in salted water, then baked with creamy cheese and fresh herbs for a uniquely soft, almost pasta-like texture. The golden top contrasts beautifully with the pale, tender layers beneath. It's comfort food at its finest - easier than traditional börek but equally satisfying.
Ingredients
Instructions
-
Prepare boiling water
Fill a large pot with water and add 1 tsp salt. Bring to a rolling boil over high heat for 8-10 minutes. The water should be bubbling vigorously and hot enough to cook the phyllo quickly. Do not let the water reduce too much or it will become too salty.
-
Prepare cheese mixture
Crumble the white cheese into small pieces and mix with finely chopped dill and parsley in a medium bowl for 2-3 minutes. The herbs should be evenly distributed and the cheese broken into rice-sized pieces. Do not overmix or the cheese will become mushy.
-
Make egg mixture
Whisk together eggs, milk, and melted butter in a separate bowl over low heat for 1-2 minutes until well combined and slightly warm. The mixture should be smooth and pale yellow with no streaks. Do not let it get hot enough to scramble the eggs.
-
Boil phyllo sheets
Drop 2-3 phyllo sheets into the boiling water and cook for 30-45 seconds until they become translucent and slightly soft. Remove immediately with a slotted spoon and place on a clean kitchen towel. The sheets should be pliable but not falling apart. Do not overcook or they will tear.
-
Layer the börek
Grease a 25x35cm baking dish with oil over medium preparation time for 1-2 minutes. Layer half the boiled phyllo sheets, overlapping slightly. Spread the cheese mixture evenly, then add remaining phyllo sheets. The layers should be even and well-distributed. Do not press down too hard or the delicate sheets will break.
-
Add egg mixture
Pour the egg and milk mixture evenly over the entire surface, ensuring it seeps between layers for 2-3 minutes. Gently shake the dish to distribute the liquid. The mixture should cover most of the surface and penetrate the layers. Do not add too much liquid at once or it will overflow.
-
Bake until golden
Bake in a preheated 180°C oven for 35-40 minutes until the top is golden brown and set. The surface should be firm to touch and lightly browned with no wet spots. Do not open the oven door frequently or the börek may collapse.
Tips
Cooking Tips
Keep the boiled phyllo sheets covered with a damp towel while assembling to prevent them from drying out and cracking.
Alternatives
Substitute white cheese with ricotta mixed with a pinch of salt for a milder flavor, though the texture will be slightly creamier.
Serving & Storage
Serve warm cut into squares with Turkish tea or ayran. Store leftovers covered in the refrigerator for up to 3 days and reheat gently in the oven.
Leave a Comment