Water borek is a delicious layered Turkish pastry. The "water" aspect of this dish relates to the boiling of sheet pastry before layering it with filling. A variety of fillings can be used, from cheese to fruit to ground meats. Made from scratch, this dish is a time-consuming treat reserved for cooks who have mastered the art of making dough, but most Turks use phyllo dough as a shortcut in preparing the dish. However it is made, this savory dish is worth the effort.
Recipe Servings: 6
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat the oven to 350°F.
- Mix the ricotta and feta cheeses, parsley, onion, and 1 egg in a large bowl. Combine until the mixture is smooth. Set aside.
- On a floured surface, roll out a sheet of phyllo dough. Brush the surface with olive oil and spread a thin layer of the cheese filling.
- Starting at the longest edge, roll up the phyllo dough.
- Use nonstick cooking spray to grease a round baking pan and coil the phyllo roll in the pan, working outwards from the center in a large spiral.
- Repeat this process with the remaining dough and filling.
- In a small bowl, beat 2 eggs and pour them into the pan. Pour the mineral water over the dough and bake for around 30 minutes.
- When the top of the phyllo dough is crispy and brown, serve.
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