Pasta filo rellena de queso en caldo de carne salado: un clásico otomano del restaurante Çiya Sofrası de Estambul.
⭐Inspired by Refika Birgül · 🇹🇷 TurkeyÇiya Sofrası es uno de los restaurantes más venerados de Estambul, un templo a la cocina otomana y turca.
Sirve 8
Mash the cheese with a fork until crumbly. Mix in the parsley and 1 egg. Set aside.
In a large bowl, whisk the milk, remaining 2 eggs, 100g of melted butter, the olive oil and 1 teaspoon salt. This is your dipping wash.
Bring a large pot of salted water to a gentle boil. Have a bowl of ice water ready. Working with one yufka sheet at a time, lower it into the boiling water for 10–15 seconds until just softened. Lift out and immediately plunge into the ice water for 5 seconds. Drain on a clean towel.
This brief boil is what makes su böreği unique — it gives the tender, noodle-like texture.
Brush a 30cm round baking tin with melted butter. Lay 2 boiled yufka sheets in the tin, overlapping slightly. Brush with the milk-egg wash. Repeat with 4 more sheets, washing between each. Spread the cheese-parsley filling evenly. Continue with 6 more layers of boiled yufka, washing each one. Brush the top with the remaining melted butter and the egg yolk.
Bake at 180°C / 350°F for 40–45 minutes until deeply golden and the top is crisp. Rest 10 minutes before cutting into squares or wedges.
Don't skip the boil — it's the defining technique of su böreği.
Use real Turkish beyaz peynir if you can find it; feta is the closest substitute.
Cut while warm — the pastry compresses if cut cold.
Spinach Variation: add 200g sautéed spinach to the cheese filling.
Minced Meat Filling: substitute spiced ground beef and onion for a heartier version (kıymalı su böreği).
Keeps refrigerated for 2–3 days. Reheat covered in a moderate oven for 10 minutes — never microwave.
Su böreği is one of Turkey's most beloved breakfast and brunch pastries, descending from Ottoman palace cuisine. The technique of briefly boiling pastry layers is unique to Turkish cuisine. Refika Birgül's YouTube tutorials have introduced this technique to a global audience.
The brief boil gelatinises the surface starch of the yufka, giving su böreği its characteristic tender, almost noodle-like texture. It's what distinguishes su böreği from Greek phyllo pastries or Levantine cheese pastries.
Yufka is a thin Turkish unleavened flatbread used as a wrapper or in pastries. Phyllo is the closest available substitute outside Turkey, though traditional yufka is slightly thicker and more pliable.
Yufka is Turkish unleavened thin flatbread, slightly thicker and more pliable than Greek phyllo. Phyllo is the closest substitute outside Turkey but has a slightly different texture. Refika's tutorials show how to make yufka from scratch — challenging but rewarding.
The brief 10-15 second boil gelatinises the surface starch, giving su böreği its characteristic tender, almost noodle-like texture. The sheets must be lifted out before they soften too far. This technique is unique to Turkish cuisine.
Yes — feta is the closest substitute. Turkish beyaz peynir is slightly milder and creamier; feta is sharper and saltier. Reduce the salt slightly elsewhere in the recipe to compensate.
Por porción (180g) · 8 porciones totales
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