Traditional Turkish Water Borek
Ingredients
- 4 eggs
- 1 cup water at room temperature
- 1 teaspoon salt
- 4 cups flour
Filling
- Cheese and parsley mixture or meat filling
For brushing
- 150 grams butter
Preparation
Knead a stiff dough using the provided ingredients.
Divide the dough into 10 pieces.
Cover with a damp cloth and let rest for 30 minutes.
Roll out 8 pieces to a size slightly larger than the baking tray.
Place these sheets on a cloth and cover to prevent drying.
Roll out the remaining 2 pieces as large as possible.
Grease the bottom of the baking tray with butter.
Place one large unboiled sheet on the bottom of the tray.
Crinkle the other large unboiled sheet to use on top later.
Fill a large pot with water more than half full and bring to a boil.
Add 2 tablespoons of salt to the boiling water.
For each of the 8 rolled sheets, cut in half and dip into the boiling water for about 50 seconds, then transfer to cold water.
Remove each sheet from cold water, dry with a cloth, and begin layering in the tray.
Brush melted butter on each layer as you add them.
After the 5th boiled sheet layer, add the filling, using cheese and parsley mixture on half and meat filling on the other half.
Continue layering the remaining boiled sheets, brushing butter between each.
Place the crinkled second large unboiled sheet on top.
Brush the top with the remaining melted butter and make a few cuts with a knife tip to prevent puffing.
Bake in a preheated 200°C oven until golden brown.
