Su Böreği (Layered Water Börek with Cheese)

Name: Su Böreği (Layered Water Börek with Cheese)
Total time: 1 h 15 min
Yield: 6
Cuisine: Turkish
Ingredients: 500 g Yufka sheets (or fresh lasagne sheets); 300 g White cheese (beyaz peynir or feta), crumbled; 3 Eggs; 250 ml Milk; 100 g Plain yogurt; 100 ml Sunflower or light olive oil; 50 g Butter, melted; 1 tsp Salt; 500 ml Boiling water (for softening the sheets); Flat-leaf parsley

Sheets of thin pastry blanched like pasta, layered with white cheese and parsley in a buttery bath, and baked into a soft, custardy slab with a golden top — the queen of Turkish börek.

المصدر

الوصفة من Turkish home kitchens · 🏺 تقليدي · Household and neighbourhood cooking carried across Türkiye — no single author owns these dishes

Turkish · traditional dish — An ownerless traditional dish, so no individual cook is credited. The cited article documents börek as a family of filled pastries made with thin yufka, and su böreği specifically as the layered version whose sheets are briefly boiled before baking. Quantities and step wording here are this book's own.

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نباتيحلال

الخطوات

Whisk the eggs, milk, yogurt, oil, melted butter and salt into a thin, pourable batter — this is the bath every layer gets dipped in.
If using lasagne sheets, boil them one or two at a time for a minute, then lift into cold water so they do not stick. Yufka can be used as it is.
💡 This brief boil is what gives su böreği its name, water börek, and its uniquely soft, pasta-like layers.
Brush a baking tin with the batter, lay in a sheet, brush it generously, and repeat — every sheet soaked — until you are halfway up.
Scatter the cheese and parsley evenly over the middle layer, then keep stacking and soaking the remaining sheets on top.
Pour any leftover batter over the top, brush with butter, and bake at 190°C for 30–35 minutes until deep golden. Rest 10 minutes before cutting into squares.

💡 نصائح

Soak every single layer — a dry sheet in the middle bakes into a hard, papery streak instead of melting in.
Rest it before cutting. Cut hot, it slumps; a short rest lets the layers set into clean squares.