Water Pastry

Sample Dishes from Turkish Cuisine

Water Pastry (Su Böreği)

Flour5 1/4 cup575 gr
Salt4 2/3 tablespoon56 gr
Egg3 piece150 gr
Water15 1/2 cup3100 gr
Butter or margarine1 cup200 gr
White cheese - -200 gr
Parsley 1 1/2 bunch90 gr
Yellow cheese5 tablespoon50 gr
Milk1/3 cup65 gr


Sift flour in a large bowl, reserving 1/3 cup. Add salt; mix well. Make a hole in center. Add eggs. Blend in warm water gradually, mixing thoroughly. Knead for 7-8 minutes or until smooth to make a medium stiff dough. Divide into 6 portions, 1 is a little larger than others. Shape into balls. Cover with a damp napkin. Let stand for 10 minutes. For fılling: Mash white cheese with a fork. Blend in grated hard cheese, chopped parsley and milk; mix well. Set aside. Roll large ball a little larger than 24x40 cm (10x16 inch) oblong, as thin as possible about 0.5 mm thick. Spread on a greased baking pan 24x40 cm (10x16 inch) in size, edge overhanging out of pan. Set aside. Roll 4 of balls into 1 mm thick oblong layers. Spread on waxed paper (or on a large napkin) to dry for a few minutes. Cut dough layers into 3 pieces, fırst vertically then horizontally. Each layer will be cut into 9 pieces. Place water and salt in a large saucepan. Bring to boil. Drop 5 pieces into boiling water at a time. Reduce heat. Simmer for 2-3 minutes uncovered. Remove from liquid with a slotted spoon. Drop into cold water in a large saucepan. Hold for 2 minutes in cold water. Remove with a slotted spoon again; drain. Spread over fırst uncooked layer in baking pan forming as one whole layer, bringing pieces together, on each layering. Brush with melted butter between layers. Spread filling over each layer. When all cooked, layers are laid, fold overhanging edges of fırst layer over top layer. Roll last ball into 24x40 cm (10x16 inch) oblong 0.5 mm thick. Spread on top of layers. Trim edges to fıt pan if necessary. Brush with melted butter. Bake in a moderate oven for 50 minutes or until golden. Cut into 15 oblongs. Serve hot or warm.

Servings: 15

Nutritional Value
(in approximately one serving)

Energy242 cal
Protein7 g
Fat12,7 g
Carbohydrates24,3 g
Calcium78 mg
Iron0,62 mg
Phosphorus90 mg
Zinc1 mg
Sodium1443 mg
Vitamin A591 iu
Thiamine0,03 mg
Riboflavin0,04 mg
Niacin0,36 mg
Vitamin C2 mg
Cholesterol68 mg

Regional Characteristics:

Water Börek is one of the oldest and traditional dishes of Turkish Cuisine. It has a deserved fame all over the country because of its delicious and distinctive flavor. Since it is time consuming to prepare, it is a treat to serve this dish for the honourable guests at dinner parties. Feta cheese can be used instead of white cheese. Fresh chapped dill can be used together with parsley. Ground meat fılling can be used instead of cheese fılling. Each layer is cooked separately in boiling water one at a time. Since it is time consuming and complicated to prepare, lasagna can be substituted for home-made layers of dough for convenience. The result may not be as pleasant as very thin home-made dough layers. But it might be worth trying.