Lazy "Su Böreği" (Mock Water Borek)
226kcal
Ingredients
- 5 sheets Turkish Yufka (approx. 2 lbs)
- 1 cup Feta Cheese (crumbled)
- ½ bunch Fresh Parsley (finely chopped)
- 1 tbsp Vegetable Oil (to grease the pan)
For the Bubbly Sauce:
- 3 large Eggs
- 1.5 cups Milk
- 1 cup Vegetable Oil
- 1 bottle Sparkling Mineral Water (6.7 fl oz / 200ml)
- ½ tsp Salt
Equipment
- Rectangular Baking Dish (Borcam): A 9x13 inch glass dish is perfect for this recipe.
- Large Mixing Bowl: For whisking the generous amount of sauce.
- Ladle: To ensure the sauce is distributed evenly over the yufka strips.
- Sharp Knife: For slicing the yufka rolls into shaggy strips.
Method
- Whisk eggs, milk, oil, salt, and mineral water in a bowl until fully combined.
- Roll each yufka sheet into a loose cylinder and slice into 1-inch shaggy strips.
- Grease the baking dish and spread half of the yufka strips evenly across the bottom.
- Ladle about 1/3 of the sauce over the first layer of yufka strips.
- Spread the crumbled feta and parsley mixture evenly over the center.
- Cover with the remaining yufka strips and pour the rest of the sauce over the top.
- Rest in the fridge for 1 hour, then bake at 350°F (180°C) for 45-60 mins until golden.
Nutrition
Serving1squareCalories226kcalCarbohydrates2gProtein3gFat23gSaturated Fat5gPolyunsaturated Fat11gMonounsaturated Fat5gTrans Fat0.1gCholesterol15mgSodium172mgPotassium70mgFiber0.1gSugar2gVitamin A303IUVitamin C3mgCalcium108mgIron0.3mg
Notes
If you want that classic "boiled" look, don't worry if the top looks a bit messy—those shaggy strips will bake into beautiful, wavy layers. Serve warm at around 60-70°C (140-158°F) for the best texture.