Su Böreği — Layered Turkish Cheese Börek

A soft, lasagne-style börek of boiled pastry sheets layered with cheese, then baked until golden.

TIME BREAKDOWN
Prep: 1h
Cook: 45 min
Total: 1 hour 45 minutes
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Hard

Ingredients

  • For the dough: 400g plain flour, plus plenty for dusting
  • For the dough: 4 eggs
  • For the dough: 1 tsp salt
  • For the dough: 100ml cold water
  • For the dough: 1 tbsp olive oil
  • 300g white brined cheese (beyaz peynir) or feta, crumbled
  • 1 small bunch fresh flat-leaf parsley, chopped
  • 100g butter, melted
  • 150ml whole milk
  • 2 eggs, for the topping
  • Large pan of salted boiling water, plus a bowl of cold water

Method

  1. Mix the flour, eggs, salt, water and oil to a firm dough, knead for 8 minutes, then cover and rest for 30 minutes.

  2. Divide into 8 pieces and roll each very thinly into a 30cm round on a well-floured surface.

  3. Cook the sheets one at a time in boiling salted water for 1 minute until they float. Lift out into cold water, then lay on clean tea towels to drain.

  4. Heat the oven to 180°C (160°C fan). Brush a 25cm baking tin with melted butter and layer in 4 sheets, brushing each with butter.

  5. Mix the cheese and parsley and spread over the layers. Top with the remaining 4 sheets, brushing each with butter and tucking in the edges.

  6. Whisk the milk and eggs and pour over the top. Bake for 40 to 45 minutes until golden. Rest for 10 minutes, cut into squares and serve warm.