TURKISH DELIGHT, or
Mi Borek es Su Borek
One of the real treats for Hillary when we were in Turkey
this fall was Su böreği, a cheese-filled Turkish version of noodle kugel. She even had Katie bring her some from
Istanbul. It’s a basic street food,
ubiquitous at all the food shops, and quite delicious. So, with the kids visiting for Christmas
week, I decide that I needed to try and duplicate it. Here is the recipe. Our two Turkish food critics both gave it “thumbs
up”.
Su böreği
Ingredients:
1 package phyllo pastry (18 pieces), thawed
400 g (14 oz) crumbled real feta cheese
1 cup vegetable oil
3 eggs
¼ cup parsley
A pinch of salt
1 cups milk
1 cup water
Directions:
Combine crumbled feta cheese and chopped parsley
Whisk 3 eggs and a pinch salt
Add vegetable oil and continue beating
Add milk and water
Grease a square baking dish
Place 2 layers of phyllo pastry on the greased baking dish
Cut each phyllo in 4 equal pieces , dip in the sauce and
place in the baking tray
When you are done placing half of the phyllo you have,
spread the feta-parsley mixture
And continue with the rest of phyllo you have
Finally, cover the top with the 2 layers of phyllo
Pour sauce on the top to wet it
Before you bake, keep in the fridge for around 2 hours
Cut in squares before placing in ovEn
Bake for around 40 minutes on 400 degree F pre-heated oven
