The Turkish pastry made by layering boiled phyllo dough with cheese and butter is Su böreği. Its name literally means “water börek,” referring to the unusual step of briefly boiling the dough sheets before assembling the pastry.
The softened sheets are layered in a pan with butter or oil and a filling, most commonly white cheese such as beyaz peynir mixed with parsley. Depending on the region and recipe, minced meat, onions, or tomato-based fillings can replace the cheese. The finished börek is baked until the layers are set and the surface is golden.
Su böreği is often compared with other börek varieties, but its boiled sheets give it a tender, moist, almost lasagna-like texture. Baklava is also layered, yet it uses a sweet filling and syrup rather than a savory cheese filling. In Turkey, Su böreği is associated with holidays and major family occasions, including engagements, weddings, and circumcision celebrations.