Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, November 01, 2006

Water Borek

(Su Boregi)

Water Borek
1 Pkg Egg roll Wraps (large size 5 1/2 inch), approx 18 wraps
3/4 or 1/2 cup unsalted butter, melted

2 cups feta cheese, crumbled
1/2 cup parsley, chopped
1/2 cup milk

Sauce for the top:
3/4 cup milk
2 eggs

23 cm x 33 cm (9 in x 13 in) cake mold/pan or Pyrex dish

Fill a large cooking pot with water half way, add 1 tbsp salt and bring to boil. Meanwhile, place some ice water in a large bowl. First place 2 of the wraps in the boiling water for about a minute, usually less. Make sure they are both submerged and that they do not stick to the bottom of the pot. When you notice bubbles on the surface of the wraps, remove them from the boiling water with a perforated spoon. Then soak them in the ice water for a few seconds. Spread them on a clean kitchen towel to soak up excess water (picture). Repeat this until you go through all the remaining wraps.

The wraps expand after boiling, this is normal. Oil the Pyrex dish and then place two wraps on it side by side. Brush the tops with melted butter (picture). Continue until you did three layers total the same way, you should have thus used six wraps for the bottom of the Borek. Then spread half of the filling over the top layer evenly (picture). Then do 3 more layers the same way (6 more wraps again) and don't forget to brush each layer with butter. Spread the rest of the filling on top.

Resume layering the pastry and the butter until the pastry is finished. Whisk the sauce ingredients in a small bowl. Then pour it all over the top (picture). Cover the Pyrex with aluminum foil. Leave in the fridge for at least 2 hours.

Preheat the oven to 350 F. Bake for about 25 minutes while it's still covered. Remove the foil and then bake for another 20-25 minutes or until the top takes a light golden colour (picture). Afterwards, cut Water Borek in squares. Serve with Ayran or Raisin Compote while it's still warm.

Makes 6-8 servings.



At 4:48 AM, Anonymous Anonymous said...

What a fantastic way to make Su Borek! I'll definitely try this. Hope you are having a great time in Istanbul with family and friends!
Joan (Milan, Italy)

At 6:50 PM, Anonymous Anonymous said...

Hi Binnur,

I visit your site often and enjoy the recipes that you post.(in fact I have the site saved in my favorites!)

I was wondering, what is the traditional way of making su borek?
Is there anything I can use in place of the egg roll wraps?

Again Thankyou...


At 12:47 AM, Anonymous Anonymous said...

I tried this Recipe but the egg roll wraps when I placed in the boiling water like went into a ball kind of and also when I removed them they just fell apart they didnt stay one noodle. Can you give some advice on how to boil the wraps and how to make sure they dont fall apart. THANK YOU. OH my husband is turkish and I cook alot of your recipes and he thinks its awesome. THANKS you help me out alot.

At 3:31 PM, Blogger Binnur said...

Hi Joan,
Thank you, I really had a great time in Istanbul. Seeing relatives

and friends made me very happy:) Eating kebabs at Turkish restaurants are definitely more enjoyable than cooking them at home:)

At 3:24 PM, Blogger Binnur said...

You probably you boiled the wraps too much? It takes just less then one minute. You will see some bubbles on the wraps. I don't know why else
they might have turned out that way. If there is one torn, it is okay
just put them together. Please try again and boil less:)

At 9:41 AM, Blogger Binnur said...

Hi Sidika,
Thank you very much:)
Here is the dough recipe for Su Boregi:

3 1/2 cups flour, sifted
1 tbsp salt
5 eggs
~ 100 ml water, it depends how big the eggs

Place the flour and salt in a large bowl. Make a hole in the middle.
Break the eggs and mix slowly with the flour. Add water slowly while
kneading. Put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth (no more crumbles). Cover it with a damp towel, let it sit for about 20 minutes. Then knead again, leave it for about 20 minutes covered with the damp towel. Then roll out the dough to a cylindrical shape. Cut in 18 pieces. Press them on the top with your fingers. Lightly flour the counter. Using an oklava (Turkish roller-pin) roll out every piece as thin as possible.
The rest is the same. Just boil time should be less.
Afiyet olsun:)

At 5:16 PM, Anonymous Anonymous said...

Hi Binnur,

Thank you sooooo much..

I am going to attempt to
make this recipe at the weekend..


At 4:48 PM, Blogger farelzan said...

Hi Binnur,

I tried this recipe and loved it. I didn't have feta cheese at the time so I used ricotta instead but forgot to add some salt. Also the amount of butter was too much for me. So next time I try it(which will be today), I am using feta and less butter.

Thanks again for the recipe!

At 9:59 PM, Blogger Binnur said...

Hi Farelzan,
You're very welcome, I am glad you liked the recipe:) I just browsed
through your site, I'd love to visit more often, so you should write
more....I am going to watch Cache I also love Juliette Binoche:) Thank
you all for the information you gave:)

At 11:26 PM, Blogger farelzan said...

Hi Binnur,

Thanks for visiting my web-page.
I am a little backed up right now but I plan to write soon.
My favorite Juliette Binoche movie is Chocolat!


At 11:37 PM, Blogger Binnur said...

Hi Farelzan,

Mine too:) I watched two times...


At 8:09 PM, Anonymous Anonymous said...

Thanks for all the hard work you put into your wesite. I love it! My Turkish husband loves the fact that I actually made Su Borek, but I could not have done it without your perfect directions with pictures. Thanks again.--cheryl

At 5:34 PM, Anonymous Anonymous said...

i'm literarly jumping up and down out of joy right now... this recipe is soo soo great!!! thank you, thank you...

At 3:35 PM, Blogger Binnur said...

Thank you cheering me up too, love it:D

At 9:58 PM, Blogger Erin said...

Hi Binnur,

I'm Australian and have a Turkish boyfriend so this site is absolutely wonderful :D I was wanting to make su borek but I have not been able to find egg roll wraps anywhere do you know the best place to buy them or is there something else that can be used or is there another name for them. Thank-you so much

At 5:59 PM, Blogger Binnur said...

Hi Erin,
Thank you:) I am sure you can find it at Chinese Supermarkets.

At 3:36 PM, Anonymous Anonymous said...

egg roll wraps cinlilerin spring roll yaptigi yufkayla ayni mi acaba?


At 4:14 PM, Blogger Binnur said...

Evet ayni:)

At 12:09 PM, Anonymous Anonymous said...

Hi Binnur,
I love your site and everything I've found here! Just wondering - I live in Bulgaria and still here is difficulte to find egg rolls wraps in the stores. Is it possible to use lasagnia sheets instead of egg rools or it's going to change the taste too much? Still afraid to try to make the dough... :((((
Thank you!

At 1:12 PM, Blogger Binnur said...

I've never used lasagna sheets. But it seems a very good idea, give it a try:)
Take care,

At 2:25 PM, Anonymous Barbara said...

Can't you just use phylo or the Turkish Yuvka?

At 2:49 PM, Blogger Binnur said...

If you are able to find Turkish yufka, sure you can:)

At 9:41 PM, Blogger Unknown said...

Hi Binnur! I love your site.

I have Yufka, I believe the package includes 3 large round leaves. Should I make any adjustments to your Su Boregi recipe if using this size Yufka?

Cok Tesekkurler!

At 5:39 PM, Blogger Binnur said...

Hi Amy,
I wish I could have the answer for that but I am not sure because I never used Turkish yufka to make su boregi:)

At 3:47 PM, Anonymous Anonymous said...

I think that yufka for su boregi should be soaked in the sauce,milk,or something beforhand because otherwise the outcome would appear too dry for (as the name suggests) SU borek...but maybe be mistaken bcos havent tried yet:))

At 10:43 AM, Blogger Binnur said...

First soak the home-made yufka into the boiling water then cold water. Every step of making Su Boregi with home-made dough and Egg roll Wraps is the same:) And the taste also the same. You should give it a try:)

At 1:33 AM, Blogger Lolo said...

This recipe works great with yufka :)

At 8:12 AM, Blogger Binnur said...

Thnak you Lolo:) I've a package of Turkish yufka, and I am going to make Su Boregi today:D

At 10:30 AM, Anonymous Anonymous said...

Binnur, sağ olun! Another great recipe for me to try. I decided to make the pasta from scratch (using your recipe as well) so it was a long day - but a fun one! I rolled the dough using my pasta maker, very thin, and it came out beautifully and very light, but I did have quite a bit of dough left over. It was a neat experience to boil, then dunk the noodles into ice water. The final product was as close to what we ate in Turkey as you can get in California, guaranteed. The only problem: we ate too much of it because it was so wonderful.

At 11:39 AM, Blogger Binnur said...

Ben tesekkur ederim, sen de sagol:)
I am glad that you had a fun day with the dough:)

I cut the leftover dough into eriste (noodles) and spread them on the
clean fabric/sheet to dry them like we used to do in my country. Then
keep them in the pouch or jar to use later:)

At 5:39 PM, Anonymous Anonymous said...

I want to make this for my guests. Can this be made one day earlier and pour the egg sauce on the day it will be cooked? Also Pyrex size is inches or cms. Thanks

At 8:12 PM, Blogger Binnur said...


I am not sure about it. The dough is not the same as yufka or phillo pastry, so if you like give it a try:) Below is more info about the measurements of the pan. (23 cm x 33 cm or 9 in x 13 in)
Take care,

At 1:23 PM, Anonymous Zoya said...

I've made this recipe twice! the hardest part for me is waiting two hours before baking. Thank You Binnur!

At 1:52 PM, Blogger Binnur said...

Thank you Zoya:) Eline sağlık /health to your hand :)

At 7:20 AM, Anonymous carla said...

My Turkish husband and I enjoy this from an authentic market in Brooklyn whenever we pass thru the area. It's a treat we look forward to and until I came across your version of the recipe I never thought I would venture to try to make it myself. Well I am pleased to report I finally tried last night and it was quite successful! Since I am comparing to the ones I have had in Turkey and the ones from this market I'd like your opinion on making the texture more dense. As it is being assembled should I press a bit on the layers and maybe cook the eggroll wrappers for a shorter time?

Aside from this issue I think it is perfect and I cant wait for my husband to get home later and try it for himself!

Thank you so much for the easy to follow recipe!

At 9:51 AM, Blogger Binnur said...

Thank you Carla, I am glad you liked it:) No need to press down the layers as they tend to settle down in the process of cooking. Al dente cooked eggrolls would not give the smoothness to the borek. But if you like, you can give it a try:)

FYI - The "Börek with Soda Water (Sodalı Börek)" also has a very smooth


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