Erzurum Water Börek

Erzurum Su Böreği is a traditional pastry made by rolling out thin sheets of dough, blanching them in hot water, layering them with a filling, and baking them in multiple layers. It has been officially registered with a “Geographical Indication” by the Turkish Patent and Trademark Office, and its production method and ingredients are uniquely associated with the province of Erzurum.

Erzurum Su Böreği is prepared by rolling thin sheets of dough, blanching them in hot water, stacking them with butter between each layer, and adding a filling in between. The filling typically consists of white cheese mixed with parsley or minced meat, and the baking is usually carried out in stone-based ovens.

Appearance: A layered pastry with a lightly browned outer surface, served in sliced portions.

Taste and Texture: The texture varies depending on the ingredients used, but due to the blanching of the dough sheets, it has a soft and moist consistency.

Distinctive Characteristics: The pastry is prepared by blanching the dough sheets in hot water and then rinsing them in cold water. Each layer is brushed with butter before stacking, and the entire pastry is baked over wood fire, which are distinctive features of its traditional production method.

^{Erzurum Su Böreği} (Türkiye Culture Portal)

• Wheat flour
• Water
• Egg
• Salt

• Mixture of white cheese and parsley or roasted minced meat
• Butter

1. The dough is made by mixing flour, water, egg, and salt, then divided into portions.
2. Each portion is rolled out into thin sheets.
3. The sheets are briefly blanched in hot water, then rinsed in cold water, drained, and dried.
4. A baking tray is greased with butter. The blanched sheets are layered one on top of another, with melted butter spread between each layer.
5. The filling is spread over the middle layer. Additional layers are added in the same manner, and more butter is brushed on top.
6. The pastry is baked in a preheated stone oven or home oven.
7. The baked pastry is sliced and served.

Erzurum Su Böreği can only be produced within the boundaries of Erzurum province. Its production method, dough technique, blanching process, and layering method have been officially registered as unique to Erzurum.