Turkish Water Borek Suborgei Recipes

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HOMEMADE SU BOREGI



Homemade Su Boregi image

Su boregi is a classic Turkish street food available at many borek shops. It is like mix between a pie and a lasagna. This recipe for a home version is from a friend of mine in Istanbul. I tweaked it a little bit.

Provided by Transylmania

Categories     Turkish

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb phyllo dough, thawed
1/2 cup olive oil
2 cups part-skim ricotta cheese
2 cups feta cheese
1 bunch parsley, minced
1 small onion, minced
3 eggs
1 1/2 liters of fizzy mineral water

Steps:

  • Preheat the oven to 350 degrees and oil a 16 inch round baking pan -- if this is not available use a 9X13 baking pan.
  • Combine cheeses, onions, parsley, and one egg. Mix until this is smooth.
  • Spread out a sheet of phyllo dough.
  • Brush with olive oil. Top with another.
  • On top the this spread some of the cheese mixture. Roll this up from the long side.
  • In the baking pan coil the phyllo roll.
  • Repeat the steps with the phyllo dough and cheese. Coil each roll around the central roll. You will be making one large spiral.
  • Beat the remaining two eggs and pour this over the phyllo rolls. Pour the bottle of mineral water over this and put in the oven immediately.
  • Bake for about 30 minutes, or until the top is dry, crisp, and golden brown.

TURKISH WATER BOREK (SUBORGEI)



Turkish Water Borek (Suborgei) image

Provided by David Kamen

Categories     Pasta Maker     Mixer     Egg     Bake     Feta     Spinach     Dill     Pastry

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Dough:
3 1/2 cups all-purpose flour, plus more for dusting
2/3 cup wheat starch
5 large eggs
1 tablespoon lemon juice
1/2 teaspoon salt
Olive oil
Filling:
1/2 cup plus 1 tablespoon olive oil, plus more for greasing
4 cups spinach, cleaned
4 large eggs
1 cup milk
12 ounces Feta cheese, crumbled
2 tablespoons fresh dill, chopped
2 tablespoons flat-leaf parsley, chopped

Steps:

  • To prepare the dough:
  • 1. In a mixing bowl, combine the flour, wheat starch, eggs, lemon juice, and salt. On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes; or, knead the dough in a stand mixer fitted with a hook attachment on medium speed until smooth and elastic, 6 to 7 minutes. Cover and let rest for 30 minutes.
  • 2. Fill a large bowl with ice water and set aside. Bring a large pot of water to a boil. Divide the dough into 4 equal portions. Cover the portions with a damp towel and, working in batches, roll them out using a rolling pin or pasta machine to about 1/8-inch thickness. As you finish rolling out each piece, lightly flour it to prevent the sheets from sticking together.
  • 3. Working in batches, boil each piece of rolled dough until tender, 3 to 4 minutes. Immediately cool each cooked piece in the bowl of ice water to stop it from cooking. Remove the dough from the water bath, pat dry, and lightly rub each with some olive oil to keep them from sticking together. Set aside.
  • To prepare the filling:
  • 1. In a large skillet over medium heat, add 1 tablespoon of oil. Add the spinach to the pan, toss, and cover with a tight-fitting lid. Cook the spinach, tossing occasionally, until wilted, 3 to 4 minutes. Set aside to cool.
  • 2. In a large mixing bowl, whisk the eggs, milk, and remaining 1/2 cup oil together. Set aside.
  • To assemble the borek:
  • 1. Preheat the oven to 375°F. Lightly rub the inside of a large baking dish with some olive oil.
  • 2. Assemble the dish by first laying down a piece of cooked dough and then scattering some wilted spinach, Feta, and herbs over top. Ladle some of the milk-egg mixture over top. Repeat the assembly, building layer over layer, and ending with cheese and herbs on top.
  • 3. Bake until the egg is set and the top is golden brown, about 35 minutes. Let rest 10 minutes before serving.

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  • Combine cheese and chopped parsley in a bowl and put it aside. Also, keep the melted butter in another bowl on the side.
  • Combine flour, milk and eggs in a large bowl. Knead it well either with your hands or in your stand mixer. Add little flour if necessary. It won’t be a soft dough. Now transfer the dough on the counter, roll it into a log and cut it into 10 balls. Cover them with a damp kitchen towel so that they don’t dry when you are rolling them out one by one. Dust the counter with a little flour each time you roll out a dough ball. Stack the phyllo sheets on the counter. Make sure you sprinkle a generous amount of flour between each so that they don’t stick. Brush a baking sheet with oil or use a cooking spray. Place an uncooked phyllo sheet in the baking sheet as the bottom of your water borek. Then cook the remaining phyllo sheets. Read on to learn how.
  • Fill a large pot with water, add in salt and olive oil. Bring it to a boil. Fill a large bowl with cold water and put it aside. With the help of a thin rolling pin, take the phyllo sheet to the pot and drop it into the simmering water. Keep it there for 2 minutes and take it out with a large slotted spoon. Transfer it into the cold water to stop cooking. Keep it there for a few seconds and then transfer it on a clean kitchen towel. Repeat the same steps for the remaining phyllo sheets.
  • Remember the first phyllo sheet you place uncooked in the baking sheet? Brush the top of it with melted butter. Now place a cooked phyllo sheet on that first one. Brush it with melted butter too. Repeat with 3 more phyllo sheets. Spread the cheese mixture on the fifth phyllo sheet. Place the 6th phyllo sheet on it. Brush it with melted butter and repeat with the remaining sheets.


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