Istanbul & Anatolian Heart
Su Böreği (Water Börek)
The queen of Turkish pastries: boiled-then-baked yufka layers built up with white cheese and parsley into a rich, soft, almost lasagna-like börek — the pinnacle of yufka craft.
1 hr 45 min · Serves 8 · Takes some skill
8
Ingredients
Pastry
Filling
Assembly
Method
Start cooking mode- Prep 60 min · Cook 45 min · 105 min total
- hard
- 1
Briefly boil each yufka sheet, then shock and drain — this is what makes su böreği soft.
- 2
Layer sheets in a buttered tray with egg-milk wash and cheese-parsley filling between.
- 3
Bake until set and golden on top; cut into squares.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- Use microbial/vegetable-rennet or halal-certified white cheese — the cheese style is unchanged.: Beyaz peynir may use animal rennet of unverified source.
