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Su Böreği, a Turkish layered pastry with cheese, is a dish that embodies the elegance of traditional Turkish cuisine. Known for its tender, almost noodle like layers, this savoury pastry is filled with a creamy mix of cheese and fresh herbs, creating a rich and comforting experience.
Su Böreği, which translates to “water pastry,” is often prepared for family gatherings and special occasions, symbolizing hospitality and care. It’s a dish that captures the delicate balance between texture and flavor, inviting anyone who tastes it to experience a bit of Turkey’s culinary heritage.
What Is Su Böreği?
Su Böreği is a classic Turkish börek, a type of savoury pastry with many variations throughout the country. Su Böreği, however, stands out for its unique preparation, where sheets of dough are boiled before being layered, creating a soft yet structured texture similar to lasagne.
Between these delicate layers, a mixture of white cheese (often feta or Turkish beyaz peynir) and fresh herbs, such as parsley or dill, is spread, adding both flavour and creaminess. The top layer is brushed with butter or oil, which gives the börek a golden, slightly crisp crust when baked.
Su Böreği is often served as part of a breakfast spread, alongside tea, olives, and tomatoes, but its richness makes it a satisfying choice for any time of day. Each bite offers a balance of tender layers, creamy filling, and a buttery crust, making it both hearty and comforting.
Ingredients and Taste
The beauty of Su Böreği lies in its simplicity. The main ingredients are flour, eggs, and water for the dough, with cheese and fresh herbs for the filling.
The dough is rolled out into thin sheets and then boiled briefly, giving it a silky texture. Once the dough is layered with cheese and herbs, it’s baked until golden, allowing the flavours to meld.
The filling, typically made with feta or a similar crumbly white cheese, provides a salty and creamy contrast to the mild dough, while the herbs add a burst of freshness that lifts the whole dish. The taste is rich and savoury, with the buttery crust adding a subtle crunch that balances the softness of the layers.
The texture is what makes Su Böreği unique: tender and almost melt in the mouth, yet structured enough to hold its shape. It’s a dish that satisfies without overwhelming, with each bite offering a delicate interplay of flavour and texture.
A Taste of History
Su Böreği has a long history in Turkish cuisine, with its roots tracing back to the Ottoman era, when the art of pastry making flourished in palace kitchens.
Börek itself is believed to have originated in Central Asia, brought to Turkey by the Seljuks, and Su Böreği evolved as one of the more refined variations.
The technique of boiling the dough before layering is unique to Su Böreği, reflecting the Ottoman influence and the high level of skill that went into palace cuisine.
In Turkish culture, Su Böreği is more than just a dish, it’s a symbol of tradition and hospitality. Preparing Su Böreği from scratch requires time and attention to detail, which is why it’s often reserved for special occasions or shared as a gesture of warmth and welcome.
The process of layering, filling, and baking is often done with care, sometimes with multiple generations of family members joining in to prepare it together.
Su Böreği (Layered Pastry with Cheese) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup water, plus extra as needed
- 1/2 tsp salt
For the Cheese Filling:
- 1 cup Turkish white cheese (or feta), crumbled
- 1/4 cup fresh parsley, chopped
For the Butter Mixture:
- 4 tbsp unsalted butter, melted
- 1/4 cup olive oil
For Cooking the Pastry:
- Salted boiling water
- Ice water bath
Directions
To begin, in a large mixing bowl, combine the flour and salt. Make a well in the centre, then add the eggs and 1/2 cup of water. Knead the mixture until it forms a smooth, elastic dough. If the dough feels too dry, add water a tablespoon at a time. Cover and let it rest for 30 minutes.
While the dough rests, prepare the cheese filling by mixing the crumbled cheese and chopped parsley in a small bowl. Set aside, ensuring the cheese is evenly mixed with the herbs for consistent flavour in each bite.
Divide the rested dough into 6 equal portions. On a floured surface, roll each portion into a thin, round sheet, aiming for as thin as possible without tearing. For best results, roll to about the thickness of a sheet of paper.
Bring a large pot of salted water to a gentle boil and prepare a separate bowl with ice water. Working one sheet at a time, boil each dough sheet for about 30 seconds, then immediately transfer it to the ice water bath to stop the cooking. After cooling, lay the sheets flat on a clean kitchen towel to remove excess moisture.
Preheat your oven to 350°F (175°C). Brush the bottom of a baking dish with the melted butter and olive oil mixture. Lay the first sheet of dough in the dish as the base layer. Brush the top of this layer with more of the butter mixture.
Place three more dough sheets into the dish, brushing each layer with the butter mixture. Spread the cheese and parsley filling evenly over the fourth layer to create a deliciously rich centre.
Continue layering the remaining dough sheets over the cheese filling, brushing each layer generously with the butter mixture. Finish with a final brushing on the top layer to ensure a golden, crisp surface during baking.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and crispy. Let the börek cool slightly before cutting into squares. Serve warm, optionally garnished with extra parsley. Enjoy alongside a refreshing salad or a glass of Turkish tea to complement the rich, layered flavors of this traditional börek.
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