Ingredients

For the dough: 3.5 cups of flour; 1.5 tsp of salt; 6 eggs

For boiling: 3-4 litres of hot water; 1 tsp of salt

For the layers: 1/2 cup of olive oil; 150 grams of butter; milk and egg (optional for layers)

For the filling: 600 grams of white cheese (such as feta cheese).

Preparation and Cooking

• Begin by combining eggs, salt, and flour in a bowl, and mix them together using a wooden spoon. Keep kneading until you achieve a medium-soft dough that is not sticky.
• Next, shape the dough into small balls about the size of an orange, place them on a floured surface, cover with a cloth to proof, and let them rest for 30 minutes.
• Roll out the first ball of dough into a thin layer, similar to phyllo or yufka, ensuring it’s large enough to overlap the edges of your baking dish.
• Boil each pastry sheet in a large pan filled with water (or milk) for approximately 30 seconds without stirring. This step imparts a unique, slightly chewy texture to the börek.
• Prepare your baking dish by greasing it with a mixture of melted butter and olive oil.
• After boiling, immediately immerse the pastry in ice-cold water to stop the cooking process, then gently squeeze out any excess water. Arrange the pastry in the baking dish, allowing it to take on a creased or wrinkled appearance.
• In a separate bowl, crumble the feta cheese (and add chopped parsley, if desired).
• Lightly brush each pastry layer with the butter and olive oil mixture.
• When you’ve layered half of the pastries, distribute the crumbled cheese evenly over the last layer. Continue with the layering process until all the dough balls are used.
• After the final layer is in place, gently press down the top to even it out, and brush it with an egg/milk wash.
• Bake the dish in a wood-fired oven in Area E, without direct flame radiated heat, for approximately 50-60 minutes at around 190-210^o Please note that cooking times may vary depending on the number of layers and the overall thickness of your börek. After the first 10 min of baking, turn the börek to ensure even browning, and continue baking until the top turns golden and crispy.
• Allow the börek to cool slightly before slicing it into squares or rectangles. It is best served warm. This börek is a versatile dish that can be enjoyed for breakfast, as a tea time snack, or even as a light lunch or dinner when paired with a fresh salad, a bowl of soup, or included in a mezze platter.

Hints and Comments

Due to the laborious process of making Su Böreği, it is often a communal activity, bringing together family members or friends for an afternoon of cooking.