Turkish Water Borek with Feta and Clarified Butter

This Turkish Su Böreği—literally 'water borek'—is the queen of Turkish pastries. Paper-thin sheets of egg-rich dough are boiled briefly, then shocked in ice water, layered with salty white cheese and parsley, and brushed with clarified butter before baking to a golden, crisp finish.

The result is a pastry that's both tender and crunchy, with a rich, buttery flavor and a satisfying chew. It's a labor of love, but the layers of flavor are unforgettable.

Su Böreği is a classic Turkish dish that showcases the art of thin dough. The dough is rolled to near-transparency, boiled for just a minute, then layered with a simple filling of crumbled white cheese and parsley.

The boiling step is what sets this borek apart—it gives the layers a unique, slightly chewy texture that contrasts beautifully with the crisp, buttery crust. Served warm, it's a comforting and impressive centerpiece for any meal, whether as a main course or a festive side.

Ingredients

Why this recipe works

Boiling the dough sheets before baking is the defining technique of Su Böreği. The brief plunge in boiling water sets the gluten and starches, creating a tender, pliable sheet that won't dry out during baking.

The subsequent ice-water shock stops the cooking and keeps the sheets moist, so they steam and soften inside the borek while the outer layers crisp up in the oven. This dual texture—tender interior and crunchy exterior—is what makes this pastry so special.

The clarified butter is another key element. Unlike whole butter, clarified butter has a higher smoke point and a pure, nutty flavor. Brushing it generously between each layer ensures that every sheet is coated, promoting even browning and a rich, buttery taste. The cheese and parsley filling provides a salty, herbal contrast that cuts through the richness, making each bite balanced and satisfying.

Notes and substitutions

Turkish white cheese, or beyaz peynir, is the traditional choice. It's a salty, crumbly cheese similar to feta but milder and creamier.

If you can't find it, a good-quality feta is a fine substitute—just adjust the salt in the dough or rinse the cheese if it's very salty. Flat-leaf parsley is preferred for its robust flavor, but you can also use a mix of parsley and dill for a different herbal note.

Rolling the dough thin is the most challenging step. A long, thin rolling pin (oklava) makes it easier, but a standard rolling pin works too. Don't worry if the sheets aren't perfectly round; they will be layered and hidden. The key is to roll as thin as possible—you should be able to see your hand through the dough. If the dough springs back, let it rest a few more minutes before rolling again.

• Turkish white cheese (beyaz peynir): Feta cheese, crumbled, works well; use a mild feta for a less salty result.
• Clarified butter (sade yağ): Unsalted butter, melted, can be used; the flavor will be slightly less nutty.
• All-purpose flour: Bread flour can be used for a chewier texture, but the dough may need a bit more water.
• Flat-leaf parsley: Dill or a mix of dill and parsley adds a fresh herbal note.

Equipment

• Large mixing bowl
• Rolling pin (thin Turkish oklava preferred)
• Large pot for boiling
• Slotted spoon
• Large bowl with ice water
• 12-inch round baking pan or copper tray
• Pastry brush
• Kitchen towel