By eatmundo · July 5, 2026
🇹🇷AI-generated imageSame ingredients, elsewhere in the world
21 matchesDishes from other countries' kitchens, made from the same core ingredients as Su Böreği (Water Borek). The percentage is the share of ingredients the two recipes have in common.
Gyeranppang (Korean Egg Bread)In South Korea · same ingredients67%
Tyropita: Traditional Greek Cheese PieIn Greece · same ingredients62%
CrêpesIn France · same ingredients60%
Su Böreği is a luxurious, multi-layered Turkish pastry, renowned for its delicate, melt-in-your-mouth texture. Featuring thin sheets of homemade dough briefly boiled before baking, it's typically filled with savory feta and parsley, creating a truly unforgettable experience.
According to eatmundo's ingredient comparison, the closest dish to Su Böreği from another cuisine is Gyeranppang (South Korea): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large mixing bowl, combine 4 cups (500g) all-purpose flour, 3 large eggs, 1 teaspoon salt and 150ml warm water. Knead vigorously for 10-15 minutes on a lightly floured surface until you have a very smooth, elastic, fairly firm dough. Divide the dough into 12 equal balls, cover them with a damp cloth and let them rest for at least 30 minutes to relax the gluten.
- 2
Prepare the savory filling: In a medium bowl, crumble 350g good quality feta cheese. Finely chop 1/2 cup (20g) fresh parsley and gently mix it with the feta. Set this flavorful filling aside.
- 3
For the crucial basting mixture, gently melt 200g unsalted butter with 2 tablespoons (30ml) olive oil in a small saucepan over low heat. Be careful not to brown the butter. Once melted, skim off any foam from the surface.
- 4
Set up your boiling station: Bring a large, wide pot of salted water to a rolling boil. Next to it, prepare an equally large bowl of ice-cold water. These temperature contrasts are key to Su Böreği's unique texture.
- 5
Lightly grease a 9x13 inch (23x33 cm) baking pan. Take one dough ball, roll it out very thinly (almost transparent) into a large circle, slightly larger than your baking pan. Lay this first sheet dry on the bottom of the pan – it acts as a base.
- 6
Carefully take another dough sheet and immerse it into the boiling water for just 30-45 seconds, until it becomes soft and pliable. Using a slotted spoon or tongs, quickly transfer it from the boiling water to the ice-cold water to stop the cooking.
- 7
Gently remove the dough sheet from the cold water, carefully squeeze out any excess water, and spread it smoothly over the dry base layer in the baking pan, allowing it to wrinkle naturally. Brush generously with the melted butter-oil mixture. Repeat this process for three more boiled sheets, layering and brushing each one.
- 8
After laying 4 boiled and buttered layers, evenly spread half of your prepared feta and parsley filling over them. Continue with 4 more boiled, squeezed, and buttered dough sheets, then add the remaining filling. Finish with the last 3 boiled and buttered layers, ensuring the top layer is as smooth as possible.
- 9
Fold any overhanging edges of the dough neatly inwards. Pour any remaining butter-oil mixture evenly over the top, then gently brush 1/4 cup (60ml) of milk across the entire surface; this will help achieve a beautiful golden-brown crust. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the top is deeply golden and irresistibly crispy. Let it cool for 10 minutes before slicing and serving warm.
Frequently Asked Questions
What is Su Böreği?
Su Böreği is a Turkish layered pastry made from boiled dough sheets, butter, eggs, and flour, typically filled with cheese and parsley. It is commonly consumed as a breakfast item or a savory snack throughout Türkiye.
What's the key to achieving the characteristic thin, delicate layers of Su Böreği dough?
The dough must be kneaded until very soft and elastic, then rested for at least 30 minutes. Each piece should be rolled incredibly thin, almost transparent, before being briefly boiled.
How long should the dough sheets be boiled, and what's the critical step immediately after boiling?
Boil each dough sheet for only 30-45 seconds, until it floats and appears slightly translucent. Immediately plunge it into an ice bath to halt cooking and maintain its texture.
What kind of feta cheese is best for Su Böreği, and can I substitute or add other cheeses?
Use a firm, crumbly, and moderately salty feta (Turkish beyaz peynir is traditional). For a milder taste, you can mix it with unsalted ricotta or a mild farmer's cheese.
What are the ideal baking temperature and time, and how do I know when Su Böreği is perfectly cooked?
Bake at 190°C (375°F) for 30-40 minutes. It's done when the top is deeply golden brown and crispy, and the layers are visibly puffed and cooked through.
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