[Music]
it's a great morning in Kuzguncuk it's 9 40
and i'm just gonna go to work a bit late
but today i want to show you what we
usually eat in the mornings
[Music]
guys this is su böreği which is
water börek you'd open the dough and then
you would put it into water and boil the
dough and then take it out put it into
cold water and then take it out and then
make it from scratch and in between the
layers you would put some butter real
nice butter and some good cheese the
other pastries for example if you want to
buy simit or poğaça we need just for
about 20 to 25 cents but this börek is
worth 1.30 cents so why is it that way
because it needs a lot of effort to do
and for a while i wanted to make this
beauty for you guys but then it was such
a big effort and with that big of an
effort
maybe many of you wouldn't be able to do
it then i had this "eureka" moment i have
realized i have discovered a new
technique first time in the world
to make this water börek
in your hometown with the ingredients
you can find outside very easily
and with a 10 to 15 minutes effort it's
gonna be so amazing and today i'm really
excited to share it with you guys but
before i have to finish mine
[Music]
so
[Music]
now here comes the magical and fun part
the dough for making the su böreği water
börek is the same as pasta what do
we use when we make pasta Burak? flour
egg yolk salt and water so
can't we use lasagna sheets for the same
thing we perfectly can so we're gonna
use this lasagna sheets and together
with other ingredients are very simple a
cheese that can melt if you have white
cheese if you can find feta cheese that
would be perfect as well but even don't
have it a cheese that can melt would go
a really long way some butter and if you
have it some phyllo your pastry but the
same börek can be done i have done it
yesterday at home without the thin
phyllo dose as well but it it gives a
brightness and crunch on the top and the
bottom and it makes it amazing so we're
gonna add few sheets of phyllo dough as
well first on a very low heat i'm gonna
put plenty of butter around 200 grams of
butter
i would like to congratulate you for
your finding yeah thank you
why low heat because i don't want the
butter to boil before all of it melts so
this is going to melt for a while here i
have two trays
and i'm going to put
boiling water to these trays
turning a bit of heat as well
i'm going to add some salt because the
dough is not so salty i'm going to put
some salt to the water
put the sheets
like this
[Music]
i'm going to make it into round tray
like this with some of the butter that's
melted already
[Music]
so the first sheet oh the sheets some of
these sheets because they are very thin
they break at the folding points and
it's okay on the sides i want the size
let one end go to this direction and
second one like this
this side there's a lot outside this
side there's a lot outside as well now
for the sides
i'm going to divide this one
and put one which goes all the way here
and another one which goes all the way
outside like that so in total i'm using
four sheets like this
and put some butter
[Music]
now the first sheet can come
as you can see it became quite soft
and wiggly
i leave the sheets quite watery because
i wanted to mix it with butter some
parts might crack it's perfectly okay
okay the first round is done and i'm
going to put some butter
like this
[Music]
for the second layer i don't want them
to flow out of the sides i'm just going
to put everything to the center like
this
for example some of them will crack put
the cracks folded like this because
normally when they're making the dough
they also like fold and those folds are
also nice i'm almost through the middle
so i'm going to put
plenty amount of cheese
traditional su böreği uses beyaz peynir
so but nowadays there's something called
Levent Börek which is very popular they
put two kinds of cheese so i'm also
gonna put two kinds like this the beauty
of this product lies in its simplicity
and it's just like though the
crunchiness and the beauty of the cheese
if you cannot find like this is kashar
peynir which is melting cheese you can
use cheddar you can use pecorino any
kind of cheese something which is young
and able to melt after i put the cheese
being very careful for the edges as well
i'm going to close the top like this
[Music]
now all the layers are finished
before i'm going to close
i'm going to use two more sheets of the
phyllo dough i'm gonna put it in the
middle and i'm going to make like a
wrinkles here so that each wrinkle gives
a taste and think of it as a skirt put
the ends of the skirt inside
like this
and put some more butter
like that
and also one more
each wrinkle gives a different
crunchiness then butter
fold the sides like this
it gets dry
very fast
unfortunately it has more cracks but all
those cracks are gonna turn into brown
yes
so for the top plenty of butter like
this i left a bit of butter when i turn
this beautiful thing so i'm going to
wash my hands take these off and start
cooking
[Music]
preparation took about 10 minutes now
cooking is also gonna take 5 to 10
minutes we're going to cook this beauty
on a stovetop first i'm going to turn it
to the lowest heat i'm going to start
with the sides tilt the sides like this
turn it turn it turn it so that sides
also get cooked and sometimes put it in
the middle
and turn it
but never
leave the tray unattended on a certain
amount of place
always try to tilt it
[Music]
it's been five minutes and you can like
hear the voice
it's been boiling a bit
and smelling great and it becomes really
hot so i turn it off
and put it to the side i want to check
if it's like a wooden spoon or a spatula
it's better i look at the sides the
color is not there yet but cook for
another one minute
and then turn it because this is gonna
be your first time we can flip the
börek for several times until we
assure that it totally gets cooked
now before i turn it what is the second
pan
and you might say Refika at home we
don't have same pans that can be used
for this for that reason you can have
wooden
tray or some kind of tray you can use
the tray to turn it and then put it back
i'm going to put this here know that the
bottom is hot so always use your towel
well
and then
flip it to your
side
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[Applause]
same thing for the other side
[Applause]
and we're gonna do the same thing for
this side for another five minutes
easiest way to cook it is like hold one
hand like this tilt it with the other
hand turn it like this
okay
time to turn it
are we ready
[Music]
[Applause]
now as you remember the other side was
not done fully so what i'm going to do
for another two minutes
i'm going to put it on like this and
go on
nice huh?
[Music]
as you can see we didn't even put the
middle onto the heat but as we turn all
the time the middle gets the heat the
most so you don't have to put it for the
middle
it's the final countdown
this part is it looks
probably will look more delicious
so
because i have more layers of the phyllo
pastry
what i'm going to do
is
now to the tray that i'm going to take
out here we go
are we ready yay
yay
wow
yes this is also a great way for the
Turkish people who
miss su böreği
around the world to try because
unfortunately the dough is hard to make
but when you make it like this it's
quite easy
hear the crunch
so
like this
when the cheese go out like this and
it's so nice
[Music]
Hande this is for you
are you ready
how does it feel
heavenly
so
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the outside is crunchy and the inside is
like soft sleep in it
sleep with it sleep in it
look at the inside layers guys
watery and look how crunchy
it's even better than the
traditional su böreği store-bought
ones yes
so that's it
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