Su Boregi (Water Borek)

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   In a large bowl, combine the all-purpose flour and salt for the dough.

   Omtrent 1 min

2. 2

   Add the eggs and water to the flour mixture and mix until a shaggy dough forms.

   Omtrent 2 min

3. 3

   Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.

   Omtrent 15 min

   Kokkens tips: The dough should be firm but pliable.

4. 4

   Divide the dough into 10 equal pieces, shape them into balls, and cover with a damp cloth or plastic wrap.

   Omtrent 5 min

   Kokkens tips: This prevents the dough from drying out.

5. 5

   Let the dough balls rest for at least 30 minutes at room temperature.

   Omtrent 30 min

   Kokkens tips: Resting makes the dough easier to roll.

6. 6

   While the dough rests, prepare the filling by combining the crumbled feta cheese and finely chopped fresh parsley in a medium bowl.

   Omtrent 5 min

7. 7

   Preheat your oven to 180°C (350°F).

   Omtrent 15 min

8. 8

   Grease a large rectangular baking pan (approximately 9x13 inches or similar size) with some of the melted unsalted butter.

   Omtrent 1 min

9. 9

   Bring a large pot of water to a rolling boil and add the salt for boiling water.

   Omtrent 5 min

10. 10

    Prepare a large bowl of ice water next to the boiling pot.

    Omtrent 1 min

11. 11

    Take one dough ball and roll it out on a lightly floured surface into a very thin, large rectangle, similar in size to your baking pan.

    Omtrent 5 min

    Kokkens tips: Aim for transparency, like phyllo dough.

12. 12

    Carefully place the first rolled dough sheet into the bottom of the greased baking pan without boiling; this will be the dry base layer.

    Omtrent 1 min

13. 13

    Brush the dry base layer generously with melted unsalted butter.

    Omtrent 1 min

14. 14

    Roll out a second dough ball into a thin sheet.

    Omtrent 3 min

15. 15

    Gently submerge the second dough sheet into the boiling water for 30-60 seconds, until it becomes slightly soft and pliable.

    Omtrent 1 min

    Kokkens tips: Do not overcook, as it will tear easily.

16. 16

    Immediately transfer the boiled dough sheet to the ice water bath to stop the cooking process.

17. 17

    Carefully remove the dough from the ice water, gently squeeze out excess water, and lay it loosely into the baking pan over the buttered dry layer.

    Omtrent 1 min

    Kokkens tips: It's okay if it wrinkles; this adds to the texture.

18. 18

    Brush the boiled dough layer with melted unsalted butter.

    Omtrent 1 min

19. 19

    Repeat steps 14-18 for three more dough sheets, creating a total of five boiled layers on top of the dry base.

    Omtrent 15 min

20. 20

    Spread the entire feta cheese and fresh parsley filling evenly over the fifth boiled and buttered layer.

    Omtrent 1 min

21. 21

    Repeat steps 14-18 for the remaining five dough sheets, layering them on top of the filling.

    Omtrent 15 min

    Kokkens tips: Ensure the top layer is also boiled and buttered.

22. 22

    Once all layers are in place, gently tuck in any overhanging edges of dough.

    Omtrent 1 min

23. 23

    In a small bowl, whisk together the milk and egg yolk for the topping.

    Omtrent 1 min

24. 24

    Pour this mixture evenly over the top layer of the borek.

    Omtrent 1 min

25. 25

    Sprinkle with black nigella seeds if desired.

26. 26

    Bake for 40-45 minutes, or until the top is golden brown and crispy.

    Omtrent 45 min

    Kokkens tips: Check for doneness by ensuring the bottom is also cooked through.

27. 27

    Remove from the oven and let cool slightly before slicing and serving.

    Omtrent 5 min