Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
Su Böreği
Hard 1 hr 41 min~280 kcal 5/10
🧀
Erzurum Su Boregi
Erzurum su boregi layers boiled pastry sheets with cheese and butter into one of eastern Türkiye's richest tray bakes.
Hard⏱️ 1 hr 55 min📖 1 min readServes 8~344 kcal🇹🇷 Turkish🌍 Full translation
40 min prep 35 min cook 40 min rest
- #For Guests
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 55 min- Prep40 min
- Resting/Marinating40 min
- Cooking35 min
Ingredients
8 servings
Quick:
For the dough
- 4 cup(~800 ml) Flour
- 4 Eggs
For the filling
- 300 g White cheese
- 0.3 bunch Parsley
For the layers
- 120 g Butter
- 1 cup(~200 ml) Milk
- 1 tbsp(~15 ml) Salt
- 0.5 dessert spoon(~5 ml) Black pepper
What else can I make with these ingredients?
Instructions
- 1
Knead a firm dough with the flour, 3 eggs, 1 tablespoon salt, and warm water added gradually; divide into 8 balls, cover, and rest for 30 minutes.
30 min30:00 - 2
Mash the white cheese with a fork and mix it with finely chopped parsley and black pepper to prepare the filling.
- 3
Roll the dough balls to tray size, drop them one by one into a wide pot of salted boiling water for 30 seconds, then transfer to cold water and lay on a clean cloth; melt half the butter and grease the tray.
30 sec00:30 - 4
Layer the drained sheets in the tray; brush melted butter between every two layers, spread the cheese filling in the middle, then warm the remaining butter with the milk and drizzle over the final top layer.
- 5
Beat the remaining egg and brush it on top; bake in an oven heated to 190°C for 35 minutes, until golden on top, then rest for 10 minutes, slice, and serve.
35 min35:00
💡 Tip: Do not keep the sheets in boiling water longer than 30 seconds, or they will fall apart. The cold-water shock is essential because it stops the cooking and makes the layers distinct. Pour the butter-milk mixture on warm so it seeps between the sheets.
🍽️ Serving suggestion: Rest the baked borek for 10 minutes, slice it, and serve with homemade yogurt or cacik, placing a parsley sprig in the center.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Calcium
- Vitamin C
- Vitamin B12
- Folate
Nutrition (per serving)
~344
kcal calories
11
g protein
29
g carbs
20
g fat
Protein 13%Carbs 34%Fat 53%
GI 17 · Low GIGL 5 · Low GL
3.1g
Sugar
1.8g
Fiber
1360mg
Sodium
14.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Estimated satiety (per serving)
5/10Moderate satiety, fine between meals
This recipe may contain allergens
- Gluten
- Milk
- Egg
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Erzurum Su Boregi make?
This recipe serves 8.How long does Erzurum Su Boregi take?
Prep 40 minutes, cooking 35 minutes, including 40 minutes of passive resting; 115 minutes in total.Is Erzurum Su Boregi difficult?
This recipe is rated hard.How many calories does Erzurum Su Boregi have?
Approximately 344 kcal per serving. Protein: 11g, carbs: 29g, fat: 20g.Which allergens does Erzurum Su Boregi contain?
This recipe contains Gluten, Milk, Egg. Check it against your dietary needs.How many ingredients does Erzurum Su Boregi need?
This recipe needs 8 ingredients.Is Erzurum Su Boregi filling?
Satiety bar per serving is 5/10; moderately filling, suitable between meals. The score is based on protein, fiber and the satiety index.
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