Friday, August 5, 2011

Water Borek (Su Boregi)

5 eggs
2 Tbsp yogurt
1 Tbsp salt to taste
4 Tbsp water
Flour

For boiling:
1 Tbsp salt to taste
¼ cup olive oil
1 pot cold water
1 pot boiling water

For filling and top:
½ lb ricotta/ feta cheese
1 egg
150 gr butter, melted
1 Tbsp yogurt
1 Tbsp olive oil

Mix all the dough ingredients, adding flour slowly. Knead until the dough becomes as soft as your ear lobes. Leave the dough for a rest for about 30 minutes. Then knead again and divide into 10 equal pieces. With the help of a rolling pin flatten each piece as thin as you can go.
Fill up the 2/3 of a big pot and add 1 Tbsp salt and ¼ cup olive oil. Bring to a boil. Meanwhile prepare a big pot of cold water. Place each piece of flattened dough into boiling water and boil for 10-15 seconds. Immediately place the boiled flattened dough inside the cold water pot. Rinse and squeeze gently in your hands. If the cold water gets warm change it with cold water regularly.
Grease a big Pyrex dish and place the cold flattened dough and spread it evenly over the Pyrex. Brush all over it with melted butter and place the other piece on top and do the same procedure for 4 pieces. After brushing the fourth piece, spread half of the cheese evenly and continue doing the previous procedure until the seventh piece. Brush the seventh piece with butter and spread the remaining cheese all over. Place the remaining 3 dough pieces and brush them with butter as well.
Mix the egg, yogurt and olive oil. Spread this mixture all over the top of the water borek. Preheat the oven to 400 F (200 C) and bake for until the top gets light brown (for about 30-40 minutes). When it’s baked take it out and let it cool for a few hours.
Serve it either warm or cool.
ENJOY
TURKCE
5 yumurta
2 yemek kasigi yogurt
1yemek kasigi tuz
4 yemek kasigi su
Aldigi kadar un

Kaynatmak icin:
1 yemek kasigi tuz
¼ su bardagi zeytinyagi
1 tencere soguk su
1 tencere kaynar su

Uzeri ve ici icin:
250 gr lor/beyaz peynir
1 yumurta
1 yemek kasigi yogurt
1 yemek kasigi zeytinyagi

Hamur malzemelerini genis bir kaba alin ve unu azar azar ekleyerek kulak memesi yumusakliginda bir hamur elde edin. Yaklasik 30 dakika dinlendirin. Sonra tekrar yogurun ve hamuru 10 esit parcaya ayirin. Her parcayi tek tek oklava ile olabildigince ince yufkalar seklinde acin.
Genis bir tencereye 3’te ikisi kadar su koyun. Tuz ve zeytinyagi ilave edin ve kaynatin. Her yufkayi kaynayan suya daldirin ve yaklasik 10-15 saniye haslayin. Bu sirada genis bir baska tencereye soguk su doldurun. Hasladiginiz yufkalari bekletmeden soguk suya daldirin, durulayin ve suyunu elinizle suzun. Soguk su iliklasir ve bulaniklasirsa yenisi ile degistirin.
Genis bir tepsiyi yaglayin ve yufkalari tek tek yerlestirerek uzerlerine erimis tereyagi surun.Toplam dort tane yufka koyduktan sonra peynirin yarisini uzerine yayin. Uerine 3 tane daha yufkya koyarak her katina tereyagi surun. Geri kalan peyniri uzerine yayin. Diger yufkalari da ayni sekilde uzerlerine yerlestirin.
Uzerine yumurta, yogurt ve zeytinyagi karisiminidokun ve esit sekilde yayin.
Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek pisirin (yaklasik 30-45 dakika). Pistikten sonra yaklasik 1-2 saat sogutun.
Ilik ya da soguk olarak servis yapin.
AFIYET OLSUN

2 comments:

platanosmangoes.com said...

Been out of commenting and now I am back. This is definitely one of my favorites.

Anonymous said...

I think the most laborious of all the boreks(that I know so far) in a turkish cuisine!I believe a simpler way of doing it would be replacing a cooked dough with ready to use lasagne sheets?just an idea.