Inspired by Ms Marmite Lover’s story, when she visited the Börek Centre in Istanbul, we’re bringing you for su böregi, which literally translates as water börek. In the words of Ms Marmite Lover herself, it’s ‘uttly delicious’. Try our posher version (with eggs) for you to add to your meze table.
- 3 1/2 cups all-purpose flour + extra for dusting
- 2/3 cup wheat starch
- 5 large eggs
- 1 tablespoon lemon juice
- 1/2 teaspoon salt Olive oil
- 1/2 cup + 1 tablespoon olive oil + extra for greasing
- 4 cups spinach
- 4 large eggs
- 1 cup milk
250g crumbled Feta cheese
- 2 tablespoons chopped dill
- 2 tablespoons chopped flat-leaf parsley
To prepare the dough:
In a large bowl, combine the flour, wheat starch, eggs, lemon juice, and salt. Flour a surface and knead the dough until smooth and elastic (it should take around 10 minutes). Cover and rest for 30 minutes.
Fill a large bowl with ice water and set aside. Bring a large pot of water to a boil. Divide the dough into 4 equal portions. Cover each portion with a damp towel and with a rolling pin (or pasta machine if you have one) roll them into sheets at around 1/4cm in thickness. Lightly flour it to prevent the sheets from sticking together.
Take a piece of rolled dough and submerge in the boiling water until tender (this should take 3-4 minutes). When ready remove the dough and immediately plunge into the ice water to prevent it from cooking further. Remove, pat dry, rub both sides lightly with olive oil and set aside. Repeat for each piece and stack.
To prepare the filling:
Add a tablespoon of oil to a large skillet, pre-heated on a medium heat. Add the spinach, toss occasionally and cover until wilted (around 3 to 4 minutes). Set aside to cool.
In a large mixing bowl, whisk the eggs, milk, and remaining 1/2 cup oil together. Set aside.
To assemble the borek:
Preheat the oven to 375°F. Lightly rub the inside of a large baking dish with some olive oil.
First place a piece of cooked dough in the baking dish followed by a scattering of wilted spinach, Feta, and herbs over top. Ladle some of the milk-egg mixture over top. Repeat, building layer over layer and ending with cheese and herbs on top.
3. Bake until the egg is set and the top is golden brown, about 35 minutes. Let rest 10 minutes before cutting and serving your raki table.
Share, savour, enjoy!