Su Böreği

Ingredients

• 12yufka sheets
• 400 gfeta
• parsley — chopped
• 150 gbutter
• 3eggs
• 300 mlmilk

Method

1. Begin by bringing 3 eggs and 150 g of butter to room temperature. This will ensure that they mix smoothly with the other ingredients. Meanwhile, crumble 400 g of feta cheese into a bowl and finely chop a handful of parsley, then mix them together. Set this filling aside for later use.
2. In a small saucepan, melt the 150 g of butter over low heat until fully liquefied, taking care not to let it brown. Once melted, remove from heat and let it cool slightly. In a separate bowl, whisk together the 3 room-temperature eggs and 300 ml of milk until well combined. This mixture will be used to moisten the yufka layers and help them adhere.
3. Prepare a large pot of boiling water and have a bowl of cold water ready nearby. Take one of the 12 yufka sheets and carefully dip it into the boiling water for about 10 seconds, just until it softens. Immediately transfer it to the cold water to stop the cooking process, then lay it flat on a clean kitchen towel to drain excess water. Repeat this process with half of the yufka sheets, setting them aside as you go.
4. Grease a large baking dish with some of the melted butter. Lay one of the uncooked yufka sheets at the bottom of the dish, allowing the edges to hang over the sides. Brush it generously with the egg and milk mixture. Layer three of the blanched yufka sheets over this, brushing each layer with the egg mixture and a bit of melted butter.
5. Spread half of the feta and parsley filling evenly over the layered yufka. Continue layering with three more blanched yufka sheets, again brushing each with the egg mixture and melted butter. Add the remaining feta and parsley filling, spreading it evenly.
6. Top with the last three blanched yufka sheets, brushing each with the egg mixture and melted butter. Fold the overhanging edges of the bottom yufka sheet over the top to enclose the filling. Place the final uncooked yufka sheet on top, tucking in the edges neatly. Brush the entire surface generously with the remaining egg and milk mixture and melted butter.
7. Preheat your oven to 180°C (356°F). Bake the Su Böreği in the preheated oven until the top is golden brown and crisp, which should take about 35-45 minutes. You'll know it's done when the top is beautifully golden and the layers have puffed slightly.
8. Once baked, remove the Su Böreği from the oven and let it cool for a few minutes before slicing. This dish is best served warm, allowing the flavors to meld and the textures to be at their most delicious. Enjoy this traditional Anatolian dish with family and friends.