Su Boregi (Water Borek)

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

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

   Близько 1 хв

2. 2

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

   Близько 2 хв

3. 3

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

   Близько 15 хв

   Примітка кухаря: 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.

   Близько 5 хв

   Примітка кухаря: This prevents the dough from drying out.

5. 5

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

   Близько 30 хв

   Примітка кухаря: 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.

   Близько 5 хв

7. 7

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

   Близько 15 хв

8. 8

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

   Близько 1 хв

9. 9

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

   Близько 5 хв

10. 10

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

    Близько 1 хв

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.

    Близько 5 хв

    Примітка кухаря: 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.

    Близько 1 хв

13. 13

    Brush the dry base layer generously with melted unsalted butter.

    Близько 1 хв

14. 14

    Roll out a second dough ball into a thin sheet.

    Близько 3 хв

15. 15

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

    Близько 1 хв

    Примітка кухаря: 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.

    Близько 1 хв

    Примітка кухаря: It's okay if it wrinkles; this adds to the texture.

18. 18

    Brush the boiled dough layer with melted unsalted butter.

    Близько 1 хв

19. 19

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

    Близько 15 хв

20. 20

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

    Близько 1 хв

21. 21

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

    Близько 15 хв

    Примітка кухаря: 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.

    Близько 1 хв

23. 23

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

    Близько 1 хв

24. 24

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

    Близько 1 хв

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.

    Близько 45 хв

    Примітка кухаря: 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.

    Близько 5 хв