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Kaşarlı Su Böreği (Water Börek with Kashar Cheese): A Traditional Culinary Journey

Summary of the Dish

Kaşarlı Su Böreği is one of the most labor-intensive yet rewarding pastries in Turkish cuisine. It is a unique delicacy where the characteristic “moist and layered” texture—achieved by boiling thinly rolled dough before layering it in a tray—meets the stretch of melted Kashar cheese.

Historical Story

Su böreği is a tradition regarded as the “king of böreks,” having spread from the Ottoman palace kitchens to the public. Historically, the method of boiling the dough is a synthesis of the nomadic steppe culture’s dried yufka tradition and the settled society’s preference for fresh pastries. The use of Kashar cheese, in particular, became a popular modern alternative to the classic white cheese version with the increase in cheese variety in urban kitchens during the 20th century.

Recipe and Ingredients

This recipe is built upon the harmony of hand-rolled dough and high-quality Kashar cheese.

• Ingredients List:
  • For the Dough: 6 eggs, 0.5 tea glass of water, 1 teaspoon of salt, flour as needed (approx. 800g – 1kg).
  • Filling: 500g grated fresh Kashar cheese.
  • Layers: 250g melted butter, 0.5 tea glass of olive oil.
  • Boiling: A large pot of water, 2 tablespoons of salt, and 1 tablespoon of vegetable oil.

Preparation Process

1. Dough: Knead the flour, eggs, water, and salt to obtain a firm dough. Let it rest for 30 minutes.
2. Yufka (Dough Sheets): Divide the dough into 10-12 equal balls. Roll each one out to the size of the tray, as thin as possible.
3. Boiling: Drop the yufka sheets one by one into the boiling salted water and boil for 30-40 seconds, then immediately “shock” them in a bowl of ice-cold water.
4. Layering: Grease the tray with butter. Place the first unboiled yufka at the bottom. Layer the boiled and patted-dry sheets on top of each other. Every 3 layers, brush with butter and sprinkle with Kashar cheese.
5. Baking: Brush the remaining butter on the top layer. Bake in a preheated oven at 180°C for approximately 40-50 minutes until golden brown.

Recipe Tips

• Egg Quality: Use fresh, room-temperature eggs to ensure the dough remains elastic.
• Shocking: Always use a bowl of cold water to prevent the boiled sheets from sticking together.
• Cheese Selection: Opt for “fresh Kashar” (taze kaşar) so it melts and stretches; “aged Kashar” (eski kaşar) will not provide the same performance.

Serving

Let it rest for 10-15 minutes after taking it out of the oven. Serve in square slices. The best accompaniments are a freshly brewed cup of Turkish tea or a glass of cold ayran.

Nutritional Values (Per Portion – Approx.)

• Calories: 350-400 kcal
• Protein: 14g
• Carbohydrates: 35g
• Fat: 22g

Category and Place in World Cuisine

It belongs to the Turkish pastry (Börek) category. While it shows structural similarities to “Lasagna” in world cuisine, it is entirely original due to its dough structure and preparation technique (boiling).

Target Audience

Indispensable for those who love traditional flavors, those hosting crowded family tables, and gourmets who enjoy entertaining guests.

Allergy Warnings

Contains gluten (wheat flour), eggs, and lactose (cheese/butter).

Why should I eat this dish?

It is the most delicious proof of homemade effort. With its filling nature and layered texture, it is a staple for both main meals and tea time.

Helpful Information & Resources

• Harvard T.H. Chan: Healthy Eating Plate – Information on Cheese and Dairy Products.
• Mayo Clinic: Insights on Dairy Products and Protein Sources.

Popular FAQs

• Q: Why does Su Böreği become doughy? A: This happens if you do not drain the water from the sheets sufficiently after boiling.
• Q: How can I make it crispier? A: Adding a small amount of vegetable oil to the butter you brush on the top layer provides a crunchier surface.
• Q: The sheets are tearing while boiling, what should I do? A: Increase the resting time of the dough and check the flour-to-egg ratio.
• Q: Which cheese can I use instead of Kashar? A: Mozzarella or similar meltable cheeses can be used.

Zero Waste Note

You can turn leftover egg yolks or scrap pieces of dough into small snacks by adding a little cheese or spices and baking them. Additionally, you can reheat leftover Su Böreği in a pan with a little butter to enjoy it as “pan börek” without wasting anything.

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