Su Boregi Water Borek Recipe

I gotta tell you, I was just chillin in my kitchen one evening and decided to throw together this killer feta and parsley pastry where I mix lukewarm water with flour and salt, knead it forever, let it rest, then layer in crumbled feta, fresh parsley, a beaten egg and a hella generous brush of melted butter, and when it hit the oven it came out all golden and crispy that totally blew my mind.

I love making my Su Boregi Water Borek cause the dough mixed with lukewarm water, flour and salt gives a nice base while the filling of crumbled feta, chopped parsley, beaten egg and melted unsalted butter adds rich flavor. I think it deliver good proteins and fats.

Ingredients

• Water keeps the dough moist and helps to mix the ingredients just right.
• Flour is mainly carbohydrates, providing the bulk and structure of this dish.
• Feta cheese adds a salty tang and good protein which makes it richer.
• Parsley is packed with vitamins and fibre, giving a fresh, green punch.
• Egg brings protein and binds the filling, improving its overall texture.
• Melted butter gives a smooth richness and unites all the flavours in a nice way.

Ingredient Quantities

• 500 ml lukewarm water
• 500 g all-purpose flour
• 1/2 teaspoon salt
• 400 g crumbled feta cheese
• 1 bunch fresh parsley, roughly chopped
• 1 beaten egg (for the filling)
• Freshly ground black pepper, to taste
• 100 g unsalted butter, melted

How to Make this

1. In a large bowl, mix 500 ml of lukewarm water with 500 g of all-purpose flour and 1/2 teaspoon of salt. Stir until you have a uniform dough.

2. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it’s smooth and elastic. Then cover it with a cloth and let it rest for 30 minutes.

3. In another bowl, combine 400 g of crumbled feta cheese, one bunch of roughly chopped fresh parsley, a beaten egg, and freshly ground black pepper to taste. Mix well.

4. After the dough has rested, divide it into two equal parts.

5. Roll out each piece as thin as you can (almost paper thin) so that you can see the texture of the dough.

6. Brush the rolled dough sheets generously with the 100 g of melted unsalted butter. This helps keep the layers moist and full of flavor.

7. Evenly spread the feta and parsley filling over one of the buttered dough sheets.

8. Carefully fold or roll the dough over the filling so that the cheese and parsley get nicely layered inside.

9. Place your prepared dough on a baking tray lined with parchment paper. If desired, give it an extra brush of butter on top.

10. Bake in a preheated oven at 180°C (350°F) for about 25 to 30 minutes until the pastry turns golden and crispy. Let it cool a little before serving.

Equipment Needed

1. A large mixing bowl for combining the water, flour and salt
2. Measuring cups and spoons to accurately measure ingredients like water, flour, salt, butter and cheese
3. A stirring spoon or whisk to mix the dough
4. A clean, lightly floured work surface to knead and roll out the dough
5. A clean cloth to cover the dough while it rests
6. A second bowl to mix the feta cheese filling with parsley, egg and pepper
7. A rolling pin to roll the dough as thin as possible
8. A knife to roughly chop the fresh parsley
9. A pastry brush to evenly spread the melted butter on the dough layers
10. A baking tray lined with parchment paper for baking the prepared dough
11. An oven preheated to 180°C (350°F) for final baking

FAQ

• Q: How long does it take to prep and cook Su Boregi Water Borek?
  
  A: It usually take around an hour from start to finish; don’t rush it if your dough needs a little rest.
• Q: Can I use a different cheese instead of feta?
  
  A: Sure, you can try goat cheese or even a mix of your favorite cheeses if you want a twist on the traditional flavor.
• Q: Is it necessary to let the dough rest before rolling it out?
  
  A: Yeah, giving it around 15 minutes to relax really helps to make it easier to work with.
• Q: Can leftover Borek be stored or frozen?
  
  A: Absolutely, you can refrigerate leftovers for a couple of days or freeze them and then warm up in the oven when you’re ready to eat.
• Q: Why do we use unsalted butter?
  
  A: Using unsalted butter help you control the saltiness of the dish, which is important for balancing the flavors in the filling.

Su Boregi Water Borek Recipe Substitutions and Variations

• Instead of 500 ml lukewarm water, you can use room temperature milk for a richer flavor.
• If you don’t have 500 g all-purpose flour, try using whole wheat flour for a heartier texture but note it might be a bit denser.
• Instead of 400 g crumbled feta cheese, you can opt for crumbled goat cheese or even queso fresco for a slightly different taste.
• For the bunch of fresh parsley, if you’re really in a pinch, fresh cilantro works okay as a substitute though it does change the flavor a bit.

Pro Tips

1. When you’re kneading the dough, try not to add too much extra flour on the counter. You want a slick, elastic dough, not one that’s tough and dry, so be gentle with the extra flour if the dough starts sticking.

2. Let the dough rest properly. Even though 30 minutes is suggested, if you have a bit more time, try letting it chill a little longer. This really helps relax the gluten and makes your dough way easier to roll out paper-thin.

3. Don’t skimp on the butter. Brush it everywhere you can between the dough layers so the pastry stays moist and gets that rich, buttery flavor. If you miss a spot, the filling might dry out a bit during baking.

4. Keep an eye on your oven temperature and timing. Every oven runs a bit different so start checking a few minutes early to make sure your pastry doesnt burn and turns out perfectly golden and crispy.