A layered Anatolian feast: Authentic hand-rolled su böreği boiled in pots

Authentic su böreği takes work, but every layer earns its place. The traditional Turkish pastry combines a rich, egg-heavy dough with white cheese, parsley and generous amounts of butter.

For the dough, mix five room-temperature eggs with half a tea glass of water and a teaspoon of salt. Add 4.5 to 5 cups of all-purpose flour gradually, kneading for 10 to 15 minutes until the dough becomes firm and smooth. Cover it with a damp cloth and let it rest for at least 45 minutes.

Divide the dough into 10 pieces, making one slightly larger for the base. Roll each piece into a very thin sheet the size of the baking tray. The sheets must be handled carefully, since they will later be boiled and cooled before assembly.

Boil a large pot of water with salt and a tablespoon of oil. Place a bowl of ice-cold water beside it. Lay the largest unboiled sheet in a buttered tray, allowing the edges to hang over. Brush it generously with melted butter mixed with vegetable oil.

Boil the remaining sheets one at a time for 15 to 20 seconds, then transfer them immediately to the cold water. Gently squeeze out the excess water and arrange each sheet in the tray with light folds, brushing butter between the layers. After five layers, spread the crumbled full-fat white cheese and chopped parsley evenly across the pastry.

Continue layering the boiled sheets, finishing with a dry, unboiled sheet. Fold the overhanging base over the top, pour on the remaining butter and bake at 190°C for approximately 40 to 45 minutes. Let the börek cool briefly before slicing and serving.