TURKISH WATER BOREK (SUBORGEI)
Steps:
- To prepare the dough:
- 1. In a mixing bowl, combine the flour, wheat starch, eggs, lemon juice, and salt. On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes; or, knead the dough in a stand mixer fitted with a hook attachment on medium speed until smooth and elastic, 6 to 7 minutes. Cover and let rest for 30 minutes.
- 2. 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 the portions with a damp towel and, working in batches, roll them out using a rolling pin or pasta machine to about 1/8-inch thickness. As you finish rolling out each piece, lightly flour it to prevent the sheets from sticking together.
- 3. Working in batches, boil each piece of rolled dough until tender, 3 to 4 minutes. Immediately cool each cooked piece in the bowl of ice water to stop it from cooking. Remove the dough from the water bath, pat dry, and lightly rub each with some olive oil to keep them from sticking together. Set aside.
- To prepare the filling:
- 1. In a large skillet over medium heat, add 1 tablespoon of oil. Add the spinach to the pan, toss, and cover with a tight-fitting lid. Cook the spinach, tossing occasionally, until wilted, 3 to 4 minutes. Set aside to cool.
- 2. In a large mixing bowl, whisk the eggs, milk, and remaining 1/2 cup oil together. Set aside.
- To assemble the borek:
- 1. Preheat the oven to 375°F. Lightly rub the inside of a large baking dish with some olive oil.
- 2. Assemble the dish by first laying down a piece of cooked dough and then scattering some wilted spinach, Feta, and herbs over top. Ladle some of the milk-egg mixture over top. Repeat the assembly, 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 serving.
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Maher Sajjad
maher_sajjad@yahoo.comThis recipe is a keeper! I will definitely be making this water borek again.
kailash Chaudhary
chaudhary.k33@gmail.comI followed the recipe exactly, but my water borek didn't turn out as flaky as I expected.
Hifza Hifza
hifza.h@aol.comThe water borek was good, but I think I would have liked it more if the filling had been a bit more flavorful.
The Warhauk
t-warhauk@aol.comI'm not a big fan of Turkish food, but I really enjoyed this water borek. It was light and flavorful.
Pakistani Dohra
pakistani.d@yahoo.comThis is a great recipe for a special occasion. The water borek was beautiful and delicious.
Buddha Manandhar
b.m@hotmail.comI made the water borek for my family, and they loved it! Even my picky kids ate it up.
Darken Lee
lee33@hotmail.comThe water borek was a bit more work than I expected, but it was worth it. The finished dish was amazing!
Paun Florin
paun_f@yahoo.comThis was my first time making water borek, and it turned out great! The pastry was crispy and the filling was flavorful.
Khadija akter Jonaki
k-jonaki@hotmail.comI've made this water borek several times now, and it's always a crowd-pleaser. The recipe is easy to follow, and the results are consistently delicious.
Constance Johnson
constance_johnson54@hotmail.comThis Turkish water borek was a hit at my dinner party! The flaky pastry and savory filling were a perfect combination.