Authentic Turkish Water Borek
Ingredients
Dough
- 6 eggs
- Slightly less than 1 tea glass of water or milk
- 1 tablespoon salt
- Flour as needed
Filling
- 300 grams lor cheese
- 100 grams white cheese
- 100 grams kasar cheese
For layers
- 200 grams butter
- 1 tea glass vegetable oil
For boiling
- Plenty of boiling water
- 1 tablespoon rock salt
- Less than half tea glass of vegetable oil
For rolling
- Mixture of wheat starch and flour
Preparation
Whip the eggs, water, and salt well.
Add flour gradually and knead for 10 minutes to form a soft dough.
Let the dough rest for half an hour.
Divide into 12 equal pieces and form into balls.
Rest the balls for 10 minutes.
Sprinkle the starchy mixture and roll out all the dough balls.
Stack the rolled doughs on a cloth.
Add salt and oil to boiling water.
Prepare the filling.
Grease the baking tray with butter.
Lay the first layer of dry dough in the tray.
Add the dough sheets one by one to boiling water on low heat.
Remove after 30 seconds and put in cold water.
Drain and remove excess water with a paper towel.
Layer the sheets in the tray with butter spread between them.
After half the sheets, spread the filling evenly.
Continue layering the remaining sheets with the same process.
Spread the remaining oil generously on top.
Bake slowly in a preheated oven at 170 degrees Celsius until red like pomegranate.
Flip the borek.
Return to the oven until the top is cooked.
Remove from oven, cover with a cloth, let cool, slice, and serve.
Notes
Enjoy your meal.
