Turkish Water Börek
Ingredients
- 5 cups flour
- 4 eggs
- 2/3 cup water
- 200 grams butter
- 1/2 teaspoon salt
For boiling
- 1.5 liters hot water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For oiling
- 1/4 cup olive oil
Filling
- White cheese to taste
- 1 bunch parsley
Preparation
Sift the flour into a round mixing bowl and make a well in the center with your hand.
Add the salt and eggs, and mix them into the flour starting from the edges.
Gradually add 2/3 cup of water to bring the dough together, then transfer it to the kitchen counter.
Knead the dough by pressing with the palm of your hand until it becomes firm and well-combined.
Divide the dough into 10 equal pieces and flour the work surface.
Roll out two dough pieces with a rolling pin to a size slightly larger than your baking tray and very thin.
Roll out the remaining eight dough pieces with a rolling pin to be a bit thicker, proportional to the baking tray size.
Bring a pot of water with the hot water, salt, and olive oil to a boil.
Carefully add the dough sheets one by one, stirring gently to prevent sticking, and boil them.
Transfer the boiled dough sheets to cold water and drain them on a wire rack.
Grease a baking tray with butter and lay one large thin dough sheet on the bottom.
Brush it with olive oil and sprinkle with the cheese filling.
Layer the eight boiled dough sheets, brushing each with olive oil and adding cheese filling between them.
Fold in the excess edges of the bottom sheet and brush the top with olive oil.
Bake in a preheated 180-degree Celsius oven until golden brown.
Tips
For a stronger aroma, use melted butter instead of olive oil to brush the dough layers.
