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A golden-brown tray of Lazy Su Böreği sliced into squares.

Lazy "Su Böreği" (Mock Water Borek)

A brilliant shortcut version of the classic Turkish Water Borek, featuring shredded yufka soaked in a rich mineral water and milk custard.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 Squares
Course: Breakfast, Pastries
Cuisine: Turkish
Calories: 226
Ingredients Equipment Method Video Notes

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
 

  1. Whisk eggs, milk, oil, salt, and mineral water in a bowl until fully combined.
    Whisking eggs, milk, and sparkling water for a borek sauce.
  2. Roll each yufka sheet into a loose cylinder and slice into 1-inch shaggy strips.
    Slicing rolled-up yufka sheets into wide strips for borek.
  3. Grease the baking dish and spread half of the yufka strips evenly across the bottom.
    Placing shredded yufka strips in a greased baking pan.
  4. Ladle about 1/3 of the sauce over the first layer of yufka strips.
    Pouring milk and egg sauce over shredded yufka.
  5. Spread the crumbled feta and parsley mixture evenly over the center.
    Adding a layer of feta cheese and parsley to a borek.
  6. Cover with the remaining yufka strips and pour the rest of the sauce over the top.
    Pouring the remaining mineral water sauce over the top layer of borek.
  7. Rest in the fridge for 1 hour, then bake at 350°F (180°C) for 45-60 mins until golden.
    Baking a Turkish mock water borek in a preheated oven.

Video

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.