What is Su Boregi?
– Turkish pastry featuring filo sheets, feta cheese, and parsley, topped with beaten egg, milk, and sparkling water before baking. The result is a deliciously super soft and light texture. This easy Turkish Water Borek recipe simplifies the traditional Su Boregi method.
Recipe Intro
Turkey is well known for its diverse range of savoury and sweet pastry dishes, with filo pastry being a prominent feature. There are numerous versions filled with meats, vegetables, and sweet fillings.
Su Boregi, which translates to “water borek,” derives its name from the traditional method of preparation. “Su” means water, and “boregi” refers to the pastry itself.
Traditionally, making Su Boregi involves preparing your own filo dough and boiling each sheet in water before layering. This process is time-consuming and requires patience.
However, my version simplifies the method by using premade filo sheets. Instead of boiling each one, the assembled dish is poured with sparkling water, allowing the sheets to absorb the liquid before baking. The result is a dish with a texture identical to the traditional method, but much easier to prepare.
Water Borek (Su Boregi) Ingredients and Substitutes
- filo pastry premade sheets
- feta cheese
- fresh parsley leaf
- butter
- eggs
- milk
- mineral water (sparkling)
You can buy filo pastry sheets fresh or frozen. If frozen, they must be defrosted in the fridge overnight before using them.
Traditional Su Boregi is made with Turkish cheese – beyaz peynir, which can be hard to find. The closest substitute is feta cheese. Alternatively, if your country has a similar crumbly briney cheese, feel free to use that.
For the best flavour, use only parsley leaves, avoiding the stalks as they can be slightly bitter. You can also add other herbs of your choice for additional flavour.
Sparkling water adds lightness and a delicate texture to the pastry, but if unavailable, still water can be used as a substitute.
How to make Turkish Water Borek (Su Boregi)?
Filling Preparation
First, whisk the eggs until they’re nicely blended. Next, slowly pour in the melted butter, but be sure it’s had a chance to cool down first. Finally, stir in the milk.
Crumble the feta cheese and combine it with finely chopped parsley. Taste to check the saltiness – if your feta cheese is very salty, don’t add extra salt, if it’s mild, season with salt to your preference.
Grease the baking tray with butter.
Layering Turkish water Borek
Place the first pastry sheet; if it’s too large, simply fold one side over. Then, brush it with the butter and egg mixture before folding over the other side and brushing again.
Now, add two more pastry sheets and repeat the process of brushing each sheet with the egg mixture. There should be a total of 3 pastry sheets before you begin adding the cheese mixture.
Each time you add a new sheet or fold it over (if it’s larger than the tray), ensure it’s brushed with the egg mixture.
Once you’ve brushed the pastry, add the cheese mixture. It doesn’t need to be fully covered; just scatter it as shown in the picture. Then, top it with another layer of pastry and brush it again. Repeat this process for 3-4 layers, or more, depending on the depth of your baking dish and your preference for the thickness of the burek slices. I like it thin, so I prepared it with 3 layers of filling.
After you’ve used up the filling, add another 3 layers of pastry. This is the top layer. Don’t forget to brush each layer. Now, using a sharp knife, carefully cut the burek into squares.
Final steps before baking Turkish Water Borek
Pour the mixture of eggs and milk (without butter) over the borek. Then, slowly pour the sparkling mineral water over it. Ensure the water completely covers the borek; if not, add more until it does. Leave to rest for one hour. The pastry will absorb most of the liquid.
Cover it with a piece of foil, leaving space on the sides for the liquid to evaporate during baking. Bake at 180°C for about 30 minutes. Remove the foil about 7 minutes before the end and return the dish to the oven. Continue baking until the top layer reaches your desired golden brown colour.
And there you have it – your simple and easy Turkish Water Borek is now ready to enjoy! Bon appetit! Afiyet olsun! 🙂
What to serve with Easy Turkish Water Borek?
Traditional accompaniments for Su Boregi can vary depending on personal preferences and regional customs in Turkey. However, common options include a side of yoghurt, either plain or mixed with garlic and herbs. Some people also enjoy pairing Su Boregi with pickles, olives, or a simple tomato and cucumber salad.
When served with salad, Su Boregi can either stand alone as a satisfying main meal or accompany various meats and fish. It’s also perfect for a simple afternoon snack.
Recipe Card
Easy Turkish Water Borek (Su Boregi) with feta cheese and parsley
Ingredients
- 1 packet Ready-made filo pastry - approx 8 sheets of filo pastry
- 200 g feta cheese - or similar brined crumbly cheese
- 3 tbsp fresh parsley - leaves
THE BRUSHING MIXTURE
- 2 eggs
- 40 g butter - or olive oil
- 5 tbsp milk
THE POURING MIXTURE
- 150-200 ml sparkling mineral water
- 100 ml milk
- 1 egg
Instructions
FILLING PREPARATION
- Whisk eggs, add cooled melted butter, and stir in milk. Mix well.
- Crumble feta cheese, mix with finely chopped parsley, and adjust salt if needed.
- Grease the baking tray with butter.
LAYERING BOREK
- Place first pastry sheet, fold and brush with butter and egg mixture. Add two more pastry sheets, brushing each with egg mixture.
- Add cheese mixture and cover with another pastry sheet, brush with egg mixture. Reapeat with cheese filling 2-3 layers.
- Add the last 3 layers of pastry, brushing each with egg mixture.
FINAL STEPS
- Pour egg and milk mixture over the borek, then pour sparkling mineral water until fully covered.
- Let rest for 1 hour to absorb liquid.
- Cover with foil, leaving space on sides for evaporation, and bake at 180°C for 30 minutes.
- Remove foil for the last 7 minutes and bake to golden brown colour.
Notes
Frequently Asked Questions
What is your favourite pastry?
Is there a popular savoury or sweet pastry dish in your country? I’d love to hear about it, so please leave your comment below!
And if you give this recipe a try, let me know how it turned out – I can’t wait to hear your thoughts!