Traditional su böreği, where boiled yufka sheets are layered with a butter and cheese filling and baked, opening up in flaky layers. With its soft interior and crispy top, it is the most beloved börek tradition of Turkish cuisine, perfectly suited to breakfast, tea time and large gatherings.
Whisk together the milk, eggs, vegetable oil, and melted butter to prepare the sauce mixture. Crumble the white cheese and mix it with finely chopped parsley to set aside as the filling.
Bring salted water to a boil in a wide pot and prepare a bowl of cold water alongside. Boil the phyllo sheets one at a time in the boiling water for a few seconds, then pass them through the cold water and set aside to drain. Note: boiling too long will break the phyllo apart, a few seconds is enough.
Lay one boiled phyllo sheet on the bottom of the greased tray and drizzle sauce over it. Add another layer of phyllo, add sauce; when you reach the middle, spread the cheese filling. Layer the remaining phyllo sheets the same way, sauce in between, and generously coat the top with sauce.
Cut the börek into slices with a knife. Bake in an oven preheated to 180°C (356°F) until the top is golden and crisp. Once cooled slightly, separate the slices and serve.
Important: Lightly parboiling the yufka (phyllo-like sheets) gives the börek its true layered texture; skipping this step will make the börek dry. Contains gluten, dairy, and egg. You can slice the börek in the pan, bag it, and freeze it, then warm it in the oven before serving.
Boiling the sheets one at a time and passing them through cold water keeps them from sticking and gives the right texture. Adding a little vegetable oil to the sauce mixture makes the layers more pliable and keeps the börek from hardening.
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