Flaky and crispy on the outside. Melted cheesy and herb goodness on the inside. Imagine a really good croissant, but crispier, flakier and cheesy.
The first time I heard a description of Su Böre?i, I expected it to be soggy and not so great. Literally, Su Böre?i means “water börek.” Börek is a delicious pastry that comes in a myriad of varieties but it is always normally made with yufka, which is similar in texture and taste to phyllo dough. So, this sounded like a watery
pastry, in my mind. Although I’ve seen it at one of my favorite local bakeries, I’ll admit, I was still apprehensive about ever trying it. That is until, my cooking course.
In the course, we prepared a Su Böre?i that shocked my eyes and tastebuds. I guess there’s more than one way to make Su Böre?i because this one was light, flaky, crispy and filled with gooey cheese and parsley on the inside. When it’s warm, you pull a square and the melty cheese stretches and it’s absolutely delicious.
So, perhaps this is not the traditional way of making Su Böre?i, I’m actually not sure at all. But one thing is for sure, this recipe is absolutely delicious.
Here’s the recipe:
- 1 package of normal yufka (substitute phyllo dough or puff pastry)
- 8 pieces of baklava yufka (substitute phyllo dough or puff pastry)
- 1 lb. Antep peynir (substitute: mozzarella cheese)
- 1 bunch of parsley (minced)
- 12 TBSP oil
- 7 TBSP water
- 1 TBSP salt
Grate the Antep peynir (or mozerella cheese if using) and place in a bowl.
Mince the parsley and then add to the bowl with the cheese. Season with salt and stir.
Grease 2 large circular 15 inch pans with 1 TBSP of oil each. NOTE: One will be reserved for later when it’s time to flip the dish during the cooking process.
Layer 4 sheets of the baklava yufka in the bottom of the pan.
Drizzle with 1 TBSP of oil.
Take out the yufka and tear it into large pieces. Layer 1/3 of the torn yukfka in the pan and drizzle with 2 TBSP of water.
Layer another 1/3 of the torn yufka on top and drizzle with 2 TBSP of oil.
Then pour the cheese and parsley mixture on top and drizzle with 2 TBSP of oil.
Then add the remaining torn yufka on top, being sure to tuck it into the sides. Drizzle with 2 TBSP of water and 3 TBSP of oil.
Then take 3 more pieces of the baklava yufka and layer it on top. Sprinkle it with 1 TBSP of water and then add the final sheet of baklava yufka.
Press down and trim the edges with a sharp knife. Place the trimmed pieces underneath the top layer and drizzle with 2 TBSP of oil and 1 TBSP of water.
Then press the edges down again to ensure that they’re tucked in.
Using a sharp knife, cut the dish into 1 inch X 1 inch pieces. (Note: wet the knife by dipping it into a shallow bowl of water in between each cut)
Sprinkle with 1 more TBSP of water and then place the dish on an open flame. Cook until it is crispy and brown.
Remove the dish from the heat, cover it with the other greased pan and carefully flip it so that the cooked side is facing up.
Place back on the open flame and cook the other side until brown.
Serve and enjoy immediately! It’s so good when it’s warm!