Turkish Water Borek with Feta and Clarified Butter Tips, FAQ & printable recipe

Tips for success

For the best texture, roll the dough as thin as possible. A thin sheet will boil and bake into a delicate, flaky layer, while a thick sheet will be doughy and heavy.

Use a long, thin rolling pin and roll from the center outward, turning the dough frequently. If the dough sticks, dust with more flour, but brush off excess before boiling.

When layering the boiled sheets, make sure each one is well-coated with clarified butter. This not only adds flavor but also creates steam pockets that make the layers puff and separate.

Use a pastry brush to apply an even layer, and don't forget the top and bottom sheets. The raw sheets on the bottom and top will form a crisp, golden crust.

Variations

• Spinach and Feta: Add 1 cup of chopped spinach (squeezed dry) to the cheese filling. Sauté the spinach briefly to remove excess moisture before mixing.
• Herb Medley: Use a mix of parsley, dill, and mint for a fresher, more aromatic filling. Reduce the parsley to 1/2 bunch and add 1/2 cup of chopped dill and mint.
• Meat Filling: For a heartier version, add 1/2 pound of cooked ground beef or lamb, seasoned with salt, pepper, and a pinch of paprika, to the cheese mixture.
• Spicy Kick: Add 1 teaspoon of red pepper flakes or a finely chopped fresh chili to the filling for a subtle heat that complements the salty cheese.

Storage and make-ahead

Fridge

Store leftover borek in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes.

Freezer

Freeze baked borek for up to 2 months. Wrap tightly in foil. Reheat from frozen in a 350°F oven for 20-25 minutes.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes until hot and crisp. Do not microwave.

Store leftover borek in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes until warmed through and the top is crisp again. Avoid microwaving, as it will make the pastry soggy.

The borek can be assembled up to a day in advance and kept in the refrigerator. Cover the pan tightly with plastic wrap and bake when ready.

You may need to add a few extra minutes to the baking time if starting from cold. The boiled dough sheets can also be prepared a day ahead and stored in the refrigerator, layered between paper towels.

Serving ideas

Serve Su Böreği warm, cut into squares or wedges. It's a substantial dish on its own, but it also pairs well with a simple tomato and cucumber salad or a bowl of yogurt.

The rich, buttery pastry and salty cheese are balanced by fresh, crisp sides. For a special occasion, serve it as part of a Turkish breakfast spread with olives, tomatoes, and tea.

This borek is best enjoyed fresh from the oven, when the layers are at their crispiest and the cheese is still molten. If you have leftovers, reheat them in the oven to restore the texture. The borek also freezes well—wrap individual portions in foil and freeze for up to 2 months, then reheat in the oven without thawing.

Frequently asked questions

Recipe card

Turkish Water Borek with Feta and Clarified Butter

Prep 1 hCook 50 minTotal 1 h 50 minServes 8

Ingredients

• 4 cups all-purpose flour
• 4 large eggs
• 1 tsp salt
• 1/2 cup water
• 350 g Turkish white cheese (beyaz peynir) or feta, crumbled
• 1 bunch flat-leaf parsley, chopped
• 200 g clarified butter (sade yağ), melted
• Boiling salted water, for boiling the sheets, to taste
• Ice water, for shocking the sheets, to taste

Instructions

1. In a large bowl, combine the flour, eggs, salt, and water. Mix until a shaggy dough forms, then turn out onto a floured surface and knead for about 8 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
2. Divide the dough into 10 equal pieces. On a well-floured surface, roll each piece into a very thin round sheet, about 12 inches in diameter. Keep the rolled sheets covered with a clean kitchen towel to prevent drying.
3. Bring a large pot of salted water to a boil. Drop one dough sheet into the boiling water and cook for 1 minute. Using a slotted spoon, transfer the sheet to a bowl of ice water to stop the cooking. Repeat with the remaining sheets, except keep the first and last sheets raw for the crust.
4. Remove each boiled sheet from the ice water and gently squeeze out the excess water. Place the sheets on a clean kitchen towel and pat dry. They should be moist but not dripping.
5. In a bowl, combine the crumbled Turkish white cheese and chopped parsley. Mix gently with a fork to distribute the parsley evenly.
6. Preheat the oven to 400°F (200°C). Brush the bottom and sides of a 12-inch round baking pan with clarified butter. Place one raw dough sheet in the pan, letting the edges hang over. Brush with butter. Layer 4 boiled sheets, brushing each with butter and letting them overlap slightly.
7. Spread the cheese and parsley mixture evenly over the dough in the pan. Top with the remaining boiled sheets, brushing each with butter. Finish with the last raw dough sheet, tucking the overhang into the pan. Brush the top with more butter.
8. Bake the borek for 40 minutes, until the top is deep golden brown and the edges are crisp. Let it rest for 10 minutes before slicing.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

38 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.