Turkish Water Borek (Suborgei)
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cup
Wheat Starch4 large
Egg1 tbsp
Lemon Juice1 tsp
Salt4 cups
Spinach (cleaned)1 cup
Milk340 g
Feta Cheese (crumbled)2 tbsps
Dill (fresh, chopped)2 tbsps
Parsley (flat-leaf, chopped)Directions:
1
To prepare the dough: 1
2
In a mixing bowl, combine the flour, wheat starch, eggs, lemon juice, and salt
3
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
4
Cover and let rest for 30 minutes
5
Fill a large bowl with ice water and set aside
6
Bring a large pot of water to a boil
7
Divide the dough into 4 equal portions
8
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
9
As you finish rolling out each piece, lightly flour it to prevent the sheets from sticking together
10
Working in batches, boil each piece of rolled dough until tender, 3 to 4 minutes
11
Immediately cool each cooked piece in the bowl of ice water to stop it from cooking
12
Remove the dough from the water bath, pat dry, and lightly rub each with some olive oil to keep them from sticking together
13
Set aside
14
In a mixing bowl, combine the flour, wheat starch, eggs, lemon juice, and salt
15
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
16
Cover and let rest for 30 minutes
17
Fill a large bowl with ice water and set aside
18
Bring a large pot of water to a boil
19
Divide the dough into 4 equal portions
20
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
21
As you finish rolling out each piece, lightly flour it to prevent the sheets from sticking together
22
Working in batches, boil each piece of rolled dough until tender, 3 to 4 minutes
23
Immediately cool each cooked piece in the bowl of ice water to stop it from cooking
24
Remove the dough from the water bath, pat dry, and lightly rub each with some olive oil to keep them from sticking together
25
Set aside
26
To prepare the filling: 1
27
In a large skillet over medium heat, add 1 tablespoon of oil
28
Add the spinach to the pan, toss, and cover with a tight-fitting lid
29
Cook the spinach, tossing occasionally, until wilted, 3 to 4 minutes
30
Set aside to cool
31
In a large mixing bowl, whisk the eggs, milk, and remaining 1/2 cup oil together
32
Set aside
33
In a large skillet over medium heat, add 1 tablespoon of oil
34
Add the spinach to the pan, toss, and cover with a tight-fitting lid
35
Cook the spinach, tossing occasionally, until wilted, 3 to 4 minutes
36
Set aside to cool
37
In a large mixing bowl, whisk the eggs, milk, and remaining 1/2 cup oil together
38
Set aside
39
To assemble the borek: 1
40
Preheat the oven to 375°F
41
Lightly rub the inside of a large baking dish with some olive oil
42
Assemble the dish by first laying down a piece of cooked dough and then scattering some wilted spinach, Feta, and herbs over top
43
Ladle some of the milk-egg mixture over top
44
Repeat the assembly, building layer over layer, and ending with cheese and herbs on top
45
Bake until the egg is set and the top is golden brown, about 35 minutes
46
Let rest 10 minutes before serving
47
Preheat the oven to 375°F
48
Lightly rub the inside of a large baking dish with some olive oil
49
Assemble the dish by first laying down a piece of cooked dough and then scattering some wilted spinach, Feta, and herbs over top
50
Ladle some of the milk-egg mixture over top
51
Repeat the assembly, building layer over layer, and ending with cheese and herbs on top
52
Bake until the egg is set and the top is golden brown, about 35 minutes
53
Let rest 10 minutes before serving