Börek can refer either to flakey phyllo dough or to boiled noodles that are layered with a variety of fillings. I’m a sucker for anything buttery so both types are fine by me. On my last day of a month long trip to Istanbul recently, I had a quite spectacular su böreği (the boiled noodle variety) layered with cheese and parsley at Borsa. It reminded me of the buttered noodles my mom used to make for my sister and I. Oh, nostalgia.
If you would like to try making yourself, consult the recipe from Binnur’s Turkish Cookbook. For more photos of Turkish food, visit my Flikr page.
Categories: Carbs, Istanbul, Turkish Cuisine
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November 9th, 2009 at 1:34 pm[...] me to this diverse cuisine. I recall quite vividly having parsley and cheese filled pastry – ‘Su Boregi’ – for breakfast and then washing it down it with strong Turkish coffee (or was it tea?). In the [...]
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That looks, once again, really, really good.
April 6th, 2009 at 8:43 am