Water Pastry Su Boregi
From mystic_river1 15 years ago
- 50 minutes to make
- Serves 8
As strange as it may sound, “water pastry” could be a literal translation for this dish’s name. But it really does not capture the meaning well. Hand rolled dough and boiled, so that is where the name water pastry originated. Read more Layered with oil and cheese + parsley mix.The name “Turkish lasagna” would make more sense. See less
Ingredients
- Dough shopping list
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- 4 eggs shopping list
- 2.5 cups flour (could be a bit more, depending on the flour you use) shopping list
- 1 teaspoon salt shopping list
- about 1/3 cup water shopping list
- ----------- shopping list
- for rolling: shopping list
- ======== shopping list
- 1/2 cup flour and starch, each. shopping list
- ---------- shopping list
- Mixed filling: shopping list
- ========== shopping list
- 10oz) crumbled feta cheese shopping list
- coarsely chopped cilantro or Italian parsley shopping list
- ------------ shopping list
- brush the top with: shopping list
- =========== shopping list
- 1/3 cup melted butter + 1/3 cup olive oil shopping list
How to make it
- Mix the flour and salt, make a well and crack the eggs in the middle. By adding a bit of water, knead the dough well and make a stiff but pliable dough
- Divide into 10 balls, 2 of which should be bigger than the rest
- While the dough is resting, crumble the feta cheese and mix with finely chopped parsely
- Sprinkle your workplace with flour + starch mix, take a small dough and roll it as thin as you can.
- Even though one can argue that you should not have any cuts in the rolled dough, I would not lose sleep over it. At the end of the day they will be used as layers and who cares if there is a torn piece of rolled dough
- In the mean time, put water (more than a gallon) some salt and olive oil to boil in a big pot.
- When you are done rolling the small balls, take a big one, roll it flat and lay it on the greased round baking pan
- Before cooking the dough in boiling water, make sure to have another big bowl of very cold water next to it. And you should have a strainer to let it drip when it comes out of this hot + cold bath
- Take one of the rolled doughs and dump into boiling water, cook it between 30 secs to 1 min, and pull out of hot water, transfer into cold one.
- When it is completely cooled, take it out of there to the strainer. You are welcome to squeeze the dough if you wish — mine didn’t tear a bit.
- Transfer it into the round baking dish, brush with the oil mix and do the same with the next rolled dough. After two, three doughs you should also consider putting some of the filling.
- In my case I ended up having 3 layers of fillings
- The last big one again goes on top without boiling. Brush it with the rest of the oil (or get more olive oil) and bake in a preheated oven at 350F for about 40 - 50 mins, until light brown on the top.
- That's it! A bit of time, but different and delicious.
before baking
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after baking
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People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- tilgidh Blackshear, GA
- toleliz Burlington, Canada
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 4 people-
interesting different high 5 thanks
momo_55grandma
in Mountianview loved it
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Sounds really good. I will give it a go. Different and appealing.I give it a five.
Thank you for sharing!
Tilgidh
tilgidh
in Blackshear loved it
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