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Aunt Hazel's Kitchen

Turkish Water Börek (Su Böreği).

The magnificent Turkish breakfast börek — blanched filo layers packed with cheese and parsley, baked until golden.

Time
30 min prep + 40 min baking
Serves
8–10 servings
Season
All Year
Difficulty
Medium

The Story

Su böreği is Turkish breakfast's most demanding and most magnificent creation. Blanching each sheet individually requires patience and a certain commitment. But when those layers meld together in the oven, when the butter seeps into every corner, all the effort is instantly forgotten.

Making su böreği is a ritual; eating it is the reward.

Instructions

7 Steps

  1. Preheat the oven to 180°C. Grease a deep baking tray.

  2. Whisk together the eggs, milk and melted butter in a bowl.

  3. Dip each filo sheet briefly into boiling water (5–10 seconds), then transfer to cold water; drain well.

  4. Grease the tray. Lay one blanched sheet; brush generously with the egg-milk-butter mixture.

  5. Lay a second sheet; spread the cheese and parsley filling. Continue layering, finishing with a plain sheet on top.

  6. Pour the remaining egg-milk-butter mixture over the top.

  7. Bake for 40 minutes until deep golden. Slice and serve hot.

Hazel's Note

Don't leave the filo in the boiling water too long — a few seconds is all it needs. Make sure the blanching water is well salted. Drain the cheese well and don't include any whey, as it will make the börek soggy.

Breakfast · All Year · Medium · börek · kahvaltı · peynirli · fırın

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