Su Boregi, Hand-Rolled — cookly.recipes

Every sheet is boiled before it is layered, which is why it is called water borek.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Long thin rolling pin, Very large pot, Iced water bath, Baking tray, Clean cloths
Allergens: Gluten, Egg, Milk
Method: 32 steps · 26 photographed · 9 filmed
Components: 3 made from scratch
Films: 3, 19 min

3 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Yufka sheets

Film

A firm egg dough divided, rested, and rolled thin one ball at a time with a long pin.

Bought yufka is dried and disintegrates in boiling water; it has to be fresh dough to survive the pot.

Plain flour000 g
Eggs000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 7
Time: 2 h
Hands-on: 75 min

Makes 10 sheets

Same day only

Weights and method unlock on purchase

Boil and shock

Film

Each sheet dropped into salted boiling water for under a minute, then into iced water, then drained on cloths.

This is the entire technique and the reason for the name. Underboiled sheets stay floury, overboiled ones tear.

Yufka sheets000 g
Water000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 5
Time: 1 h
Hands-on: 50 min

Makes 10 cooked sheets

Weights and method unlock on purchase

Butter and oil wash

Melted butter cut with sunflower oil, brushed between every layer.

Pure butter burns in the long bake and pure oil tastes of nothing. The blend browns without catching.

Butter000 g
Sunflower oil000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 3
Time: 12 min
Hands-on: 10 min

Makes 250 ml

Same day

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Plain flour000 g
Eggs000 g
Butter000 g
Sunflower oil000 g
White cheese000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 19 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING5:00

White cheese for borek, and what to substitute

TECHNIQUE8:00

Boiling and shocking a sheet, filmed end to end

KIT6:00

Pot size, cloths and the two-person setup

METHOD

STEP BY STEP — 32 STEPS

26 photographed · 9 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 26 of the 32 carry a photo of what it should look like at that moment, and 9 carry a short clip for the parts a still cannot show.

Hardest step: boiling sheets without tearing them — step 19 of 32.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 26 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Fatma Yildirim watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Cornflour, not flour, between sheets
What to do about it
02
Cloths laid out before you start boiling
What to do about it
03
Cutting only after it has settled
What to do about it

The chef's hidden note

The boiling seconds per sheet, and the draining that stops the layers welding into one solid block.

Written by Fatma Yildirim. Visible only to people who bought this recipe.

Read it — $2.99

NOTES FROM THE KITCHENS

185 verified cooks · 87% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $2.99 ONCE

185 people cooked it, 87% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 15 more cooks the price becomes $6.99. Your copy never does.

One payment · Yours for good · No subscription