Sunday, January 29, 2006

IMBB # 22: Simple Su Böregi

tarifin türkcesi

I want to join this edition of IMBB , hosting Cooking with Amy, with a pastry from Turkey. It's the easier (fake) version of a very complicated but delicious pastry, su böregi (water börek). It's a layered pastry in which every layer must be made from pasta dough, which spreaded thin and cooked in hot water for a second, immediately put into cold water to stop the cooking process.
I learned this method of baking the fake su böregi 2-3 years ago. So you can bake a fake su böregi with your "noodle"s;)

Simple Su Böregi
2 sheets yufka (Phyllo Pastry, can be found in Turkish or Middle Eastern markets)
500g pasta (Pappardelle, Tagliatelle, Farfalle)
1/2- 3/4 cups (olive) oil
2 cups milk
3 eggs

for the cheese filling
200 -250 g feta cheese, crumpled
1/2 cup parsley, chopped
You can use ground beef filling, too. I prefer always the cheese filling.

- Cook your noodles as usual in saltwater. If its well cooked, drain.
- Put one sheet yufka in your greased baking tin.
- Mix feta cheese and parsley in a bowl.
- In another big bowl mix eggs, milk and oil. Put the pasta into this bowl and drain it. This sauce will be used, don't throw away!
- Put the half of the noodles on the sheet of yufka.
- Spread all of the filling on the noodles.
- Put the rest of the noodles.
- Close with the yufka.
- Make small openings on the yufka with a frok or knife.
- Pour the sauce all over the yufka layer.
- Let it rest in the fridge for several hours. If you don't have time you can bake it right away.
- Bake it at 180° about 20 minutes.
Now you can enjoy it with turkish tea:)

Tagged with: +

If you have more time and noodles: Make with your angelhair noodles a dessert like the below one.

I will try to give the english version of this sweet later if I find some time.


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3/18/2007 7:20 AM  

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