Traditional Turkish Water Borek
Ingredients
- 10 eggs
- 1/2 cup milk
- 1 teaspoon salt
- Approximately 1 kg flour
- 3 blocks white cheese
- 1 bunch parsley
- 200g butter
- 1/2 cup vegetable oil
Preparation
In a bowl, break the eggs, add milk and salt, and whisk with a whisk.
Gradually add flour and knead into a medium consistency dough that does not stick to hands.
Divide the dough into 10 equal pieces.
On a floured surface, roll out each dough piece into thin sheets, using flour to prevent sticking.
Grate the white cheese and mix it with the parsley.
Melt the butter and vegetable oil together in a pan.
Bring a large pot of water to a boil and add a little salt.
Prepare a separate bowl with cold water.
For each dough sheet, dip it in the boiling water for 25-30 seconds, then transfer to cold water, drain, and layer in a baking tray with oil brushed on each layer.
After placing 4 sheets, spread the cheese mixture evenly.
Layer another 4 sheets on top, brushing with oil between each.
Add more cheese mixture over the layers.
Place the remaining 2 sheets on top and brush with oil.
Slice the borek into pieces and brush the top with oil.
Bake in a preheated oven at 180 degrees Celsius until golden brown on top and bottom.
