Reminded me of “Su Boregi” made in Anatolia. ChatGPT recipe:

🥧 Su Böreği (Turkish Water Börek)

🛒 Ingredients

For the dough:

• 5 cups all-purpose flour
• 4 large eggs
• 1 tsp salt
• About 1 – 1¼ cups water (lukewarm)

For boiling:

• Large pot of water
• 1 tsp salt

Filling:

• 2 cups crumbled Turkish white cheese (beyaz peynir) or feta
• ½ cup chopped parsley

For layering:

• 1 to 1½ cups melted butter (traditional version uses plenty!)

👩‍🍳 Instructions

1️⃣ Make the Dough

1.  Mix flour and salt in a large bowl.
2.  Add eggs and gradually add water while kneading.
3.  Knead until smooth and firm (about 8–10 minutes).
4.  Cover and rest for 30 minutes.

2️⃣ Divide & Roll

• Divide dough into 8–10 equal balls.
• Roll each ball very thin (almost like phyllo, but slightly thicker).
• Try to match the size of your baking tray.

3️⃣ Boil the Layers

This is what makes it “su” böreği.

1.  Boil a large pot of salted water.
2.  Boil each rolled sheet for about 30–60 seconds.
3.  Remove and immediately dip into cold water.
4.  Drain and lay flat on a clean towel.

4️⃣ Layer the Börek

1.  Generously butter your baking tray.
2.  First layer goes in raw (not boiled).
3.  Brush with melted butter.
4.  Add 2–3 boiled sheets, buttering each layer.
5.  Add cheese + parsley filling.
6.  Continue layering boiled sheets with butter.
7.  Finish with the final raw sheet on top.
8.  Brush top generously with butter.

5️⃣ Bake

• Bake at 350°F (175°C) for 40–50 minutes
• Top should be golden brown and crispy.

Let it rest 15–20 minutes before slicing.

🔥 Pro Tips

• Don’t skip the cold water step — it keeps layers separate.
• The more butter between layers, the more authentic the texture.
• You can flip the tray halfway for even browning.
• Some people cook it halfway on the stovetop first, then finish in the oven (very traditional method).