“Su Böreği” (Water Boerek) is still as popular today as it was 200 hundred years ago in the Ottoman Empire. This soft, delicious pastry takes a great deal of effort to make, but once you get a bite of it, we assure you, it will be gone in minutes! Don’t forget to have its best friend, black steeped tea along with it.
Afiyet olsun! (That’s “Bon Appétit” in Turkish.)
FOR THE DOUGH
3½ cups of white flour
1 tbsp salt
1,5 lt hot water
1,5 lt cold water
1 tbsp olive oil
1 tsp salt
FOR THE INSIDE
1 cup of butter
500 gr feta cheese
1 bunch of parsley
Put the eggs in a large bowl and then add salt and mix it thoroughly.
Then add flour and start kneading. Water Pastry's dough should be a little bit sticky, so add flour carefully.
Take your dough to the kneading table and divide it into small balls and take them on a plate, cover with a cloth and let it rest for 30 minutes in the refrigerator.
Put the butter in a small pan and let it melt and set aside.
Take 2 large pots and put hot water in one of them and keep it boiling on low heat, and put cold water in the other pot.
Flatten each dough piece with a roller pin, then put the first dough piece on a baking sheet and brush with melted butter.
Take the second piece of flattened dough, put it in the boiling water, keep it in for 30 seconds, take it out, and put it inside the cold water immediately.
Let the dough sit in cold water for a little while and take it out. Place it on the first dough and brush it with butter again. Repeat until half the tray is full with layers of dough sheets.
When you reach the middle of the tray, scatter the feta cheese and parsley evenly.
Repeat the hot water-cold water-dipped layers until the tray is full and don't forget to butter each layer after placing them.
After placing and buttering the last layer, bake the boerek in the oven for 1 h 15 m at 400c.
Remove the boerek when it's done, cover it with a paper towel and let it rest for 10 minutes.
Cut in squares and serve along with steeped tea!