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Ekşimikli Su Böreği: The Golden Layers of Anatolia

Overview

Ekşimikli Su Böreği is one of the most laborious yet deeply rewarding pastries in Anatolian cuisine. It is a magnificent harmony of texture—achieved by boiling thin layers of dough and shocking them in cold water—and the traditional combination of ekşimik (salty curd cheese) and butter.

Historical Background

Su Böreği is considered a “true test of pastry mastery,” spreading from the Ottoman palace kitchens to Anatolian homes. Especially in Eastern and Central Anatolia, it was developed as a method to utilize and preserve the curd (ekşimik) obtained from the curdling of milk, ensuring that nothing went to waste.

Recipe and Ingredients

This recipe is based on the technique of boiling dough layers before baking. The butter between the layers and high-quality curd cheese are the keys to its flavor.

Ingredient List

• Dough: 6 eggs, 1 tea glass of water, 1 tsp salt, flour as needed (approx. 800g – 1kg).
• Filling: 500g high-quality ekşimik (salty curd cheese), 1/2 bunch finely chopped parsley.
• Layering: 250g melted butter, 1/2 tea glass of vegetable oil.
• Boiling: A large pot filled with water and 1 tbsp of salt.

Preparation Process

1. Dough: Knead the flour, eggs, water, and salt into a firm dough. Let it rest for 30 minutes.
2. Phyllo: Divide the dough into 10-12 equal balls. Roll each one out until thin, to the size of your tray.
3. Boiling: Drop the phyllo sheets one by one into boiling salted water for 30-40 seconds, then immediately transfer to a bowl of icy/cold water. Place them in a colander.
4. Assembly: Grease the tray and lay one unboiled sheet as the base. Layer the boiled sheets, brushing each with the butter mixture. Spread the ekşimik filling at the middle layer.
5. Baking: Layer the remaining sheets the same way. Brush the top with the remaining butter. Bake in a preheated oven at 200°C until golden brown (approx. 45-50 minutes).

Culinary Tips

• Always add salt to the boiling water to prevent the dough sheets from sticking together.
• The cold water shock is essential to maintain the structural integrity and “al dente” quality of the dough; do not skip this step.
• Adding a pinch of black pepper to the ekşimik highlights the cheese’s natural aroma.

Serving Suggestions

Let it rest for 15 minutes after removing from the oven. Serve hot, cut into square slices, accompanied by cold ayran and seasonal greens.

Nutritional Values (Approx. per serving)

• Calories: 380 kcal | Carbohydrates: 45g | Protein: 14g | Fat: 16g

Category and Global Context

• Category: Turkish Pastries (Börek).
• Context: Technically similar to Italian “Lasagna” due to the boiled-layer method, but it is unique in its texture due to the specific fats and cheese used.

Allergen Warnings

Contains gluten (flour), eggs, and dairy (curd/butter).

Frequently Asked Questions

• Why does the dough tear? The dough was kneaded too soft; prepare a firmer dough next time.
• How do I keep it crispy? Do not cover it with a cloth after baking; let the steam dissipate naturally.
• Can I substitute ekşimik? Yes, you can use curd cheese or low-fat white cheese.
• Can it be frozen? Yes, you can assemble it (after boiling and layering) and store it in the freezer, then bake it directly when needed.

Zero Waste Note

Use the leftover whey (from curd making) in soups or when kneading dough to boost nutritional value. Dried-out phyllo edges can be pulverized into breadcrumbs.

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