🥧 Su böreği (water börek)
Su böreği is a Turkish layered pastry in which sheets of dough are briefly boiled, then stacked in a tray with a filling of crumbled white cheese and parsley, brushed with a mixture of egg and milk, and baked. The result is soft and tender inside, almost like a cheesy pasta bake, with a golden top. It is cut into squares and served warm with tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g fresh yufka (thick pastry sheets)
- 300 g feta or white cheese, crumbled
- 1 bunch parsley, chopped
- 2 eggs
- 250 ml milk
- 3 tbsp vegetable oil
- Salt
Method
- Mix the cheese with parsley.
- Whisk the eggs, milk, oil and a pinch of salt.
- Briefly dip each yufka sheet in boiling salted water, then in cold water, and lay it in an oiled tray.
- Brush the layers with the egg mixture, adding the cheese filling halfway through the stack.
- Finish with a few more sheets, brush the top and bake at 190 °C for 35–40 minutes until golden.
- Rest 10 minutes and cut into squares.
How to make it lighter
- Cut small squares: about 150 g is one portion.
- Use a lighter cheese and less of it, adding more parsley.
- Serve with salad, tomatoes and cucumbers instead of a second piece.
History
Börek dishes developed in Ottoman cuisine, and su böreği is known as one of the more laborious to make by hand. It is a popular breakfast and festive dish across Turkey.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Su böreği (water börek) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →