Today I want to talk about one of the favorite baked goods, ‘su böreği’, which is a heavenly delicacy. It is crispy outside, moist and soft inside because you boil the layers before baking. This led me to the idea of using lasagna sheets instead of it's original dough (which has the same ingredients as lasagna sheets), so that the preparing process would be easy and doable all around the world. I hope you like the börek and the idea as much as we did.

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Difficulty: Medium
Prep time: 15 minutes
Cooking time: 15 minutes
35 dry lasagne sheets (620g or 22 oz)
6 sheets of phyllo dough
200 g butter, melted
200 g (7 oz) kaşar cheese, grated (any melting cheese would do great like mozzarella)
100 g (3,5 oz) white cheese, also known as Feta
2 teaspoons salt

• Place two large oven trays on your stove and pour in some boiling water to boil the lasagne sheets on low heat. Add the salt into the boiling water.
• Place the lasagne sheets into the tray and boil until soft.
• Meanwhile grease your round tray (around 24 cm / 9,5 in) with butter and place the 4 phyllo sheets over the edges. Make sure that the bottom of the tray completely covered with the phyllo sheets.
• Butter the sheets and start to layer softened lasagne sheets one by one. Butter each layer with a brush. Some of the lasagne sheets might crack if not soft enough but that is ok don’t worry. And the sheets that I am using was around 9x17 cm (3,5x7 in) so if yours are different, around 620 g of sheets would do great.
• After using the half of the lasagne sheets, it is time for cheese. Place the grated kaşar cheese and crumble the feta cheese. Feel free to make your own börek with ground beef, pastrami or spinach but precook the filling if using spinach or ground beef.
• Then continue layering lasagne sheets with butter until all finished.
• Place the remaining 2 phyllo sheets on top and fold the edges onto itself.
• Butter the top generously.
• Start cooking the börek on your stove. Because every layer is already cooked you don’t need a long baking. Use a larger burner on low heat for cooking while constantly and slowly turning the tray. Be sure that you are holding it with a kitchen towel and tilt the tray so the sides can get golden brown as well.
• After around 6-8 minutes you will smell the butter and hear the crisp of the börek. It is time to check the bottom and side with a knife. If it is golden, place another round tray (or a larger plate) on top of the tray and flip to transfer the börek to other tray.
• Cook as the other side until crispy and golden and voila! Your crispy outside, soft, moist and full of cheese inside su böreği is ready. You can serve from the tray or transfer on a dish. Hope you enjoy it with a glass of tea and loved ones!


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