Turkish Water Börek with Layers of Phyllo and Cheese
Su Böreği
Su böreği delivers a perfect harmony of creamy cheese filling and silky soft phyllo layers soaked in a savory milk mixture. The golden-topped börek emerges from the oven with tender, almost pasta-like layers that melt in your mouth. This beloved Turkish comfort food transforms simple ingredients into an elegant dish worthy of any special occasion.
Ingredients
Instructions
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Prepare boiling water
Fill a large pot with water and add 1 teaspoon salt. Bring to a rolling boil over high heat for 8-10 minutes. The water should be bubbling vigorously and taste noticeably salty. Do not add oil to the water as it will prevent proper absorption.
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Boil phyllo sheets
Carefully separate phyllo sheets and boil them one at a time in the salted water for 30-45 seconds over high heat. Each sheet should become translucent and pliable. Remove with a slotted spoon and lay flat on clean kitchen towels. Do not overcook or the sheets will tear.
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Prepare cheese mixture
Crumble the white cheese into small pieces and finely chop the parsley. Mix together with 1/2 teaspoon black pepper in a bowl for 2-3 minutes until evenly combined. The mixture should be chunky but well distributed. Do not add salt as the cheese is already salty.
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Make milk mixture
Whisk together milk, eggs, melted butter, and remaining salt in a large bowl for 3-4 minutes over medium heat until smooth and slightly warm. The mixture should coat the back of a spoon lightly. Do not let it get too hot or the eggs will scramble.
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Layer the börek
Brush a 30cm baking dish with olive oil over medium preparation. Layer half the phyllo sheets, sprinkle with cheese mixture, then add remaining phyllo sheets. Press gently and pour the milk mixture evenly over the top for 5 minutes. The liquid should reach nearly to the top. Do not press too hard or you will compact the layers.
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Rest and absorb
Let the assembled börek rest at room temperature for 15-20 minutes to allow the phyllo to absorb the liquid. The top should look moistened but not swimming in liquid. Do not skip this step or the börek will be soggy.
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Bake until golden
Preheat oven to 180°C and bake for 35-40 minutes over medium heat until the top is golden brown and set. The center should not jiggle when gently shaken. Do not open the oven door frequently as this will cause uneven cooking.
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Cool before serving
Remove from oven and let cool for 10-15 minutes at room temperature before cutting. The börek should hold its shape when sliced and feel firm to the touch. Do not cut while hot or it will fall apart.
Tips
Cooking Tips
Work quickly when handling the boiled phyllo sheets and keep them covered with damp towels to prevent drying out - this keeps them pliable for perfect layering
Alternatives
Substitute feta cheese for white cheese and add a handful of fresh dill - this creates a more tangy flavor profile while maintaining the creamy texture
Serving & Storage
Serve warm with sliced tomatoes, cucumbers, and Turkish tea for a traditional presentation - store covered in refrigerator for up to 3 days and reheat gently in low oven
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