Su Böreği Severlere Müjde! Haşlamadan En Pratik Su Böreği Tarifi

Lezzetli su böreğini, kat kat ayrılan dokusu ve ağızda dağılan yapısıyla çok seviyoruz! Bugün, geleneksel yöntemde olduğu gibi tek tek haşlama işlemi yapmadan, yalnızca sıcak su dökerek kolayca hazırlayabileceğiniz bir su böreği tarifini sizlerle paylaşıyorum.

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#### Malzemeler
– **Hamur için:**
– 4 adet yumurta
– Yarım çay bardağı su
– 1,5 tatlı kaşığı tuz
– Yaklaşık 4-5 su bardağı un (azar azar eklenecek)

– **Üzeri için:**
– 100 gram tereyağı
– Yarım çay bardağı sıvı yağ

– **İç harç:**
– 250 gram rendelenmiş kaşar peyniri
– 150 gram ezilmiş beyaz peynir
– Dilerseniz ince kıyılmış maydanoz veya kıyma

– **Sıcak su:**
– 3 su bardağı kaynar su

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#### Yapılışı
1. Yoğurma kabına yumurtaları kırın, suyu ve tuzu ekleyip karıştırın. Ardından 4 su bardağı unu yavaşça ekleyerek yoğurun. Hamur koyu kıvamda, mantı hamuru gibi olmalı.
2. Hamuru 12 eşit parçaya bölün, üzerine streç film sererek yarım saat dinlendirin.
3. Dinlenen hamurları un serperek pasta tabağı büyüklüğünde açın.
4. Tereyağını eritip sıvı yağı ekleyin, karıştırarak kenara alın.
5. İlk açtığınız hamur parçalarını tepsiye büyük olacak şekilde açarak yerleştirin, her kata yağ sürün ve buruşturarak serin.
6. 6 kat yufkayı yerleştirdikten sonra peynir harcını yayın.
7. Kalan 6 yufkayı aynı şekilde açarak üst üste serin, her katı bolca yağlayın.
8. 175°C fırında 20 dakika pişirin. Ardından fırından çıkarıp kaynar suyu böreğin üzerine dökün.
9. Böreği tekrar fırına verip 175°C’de yaklaşık 30 dakika daha pişirin. Böreği dilimleyip sıcak servis edin.

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#### Püf Noktaları
– Böreğin kat kat ayrılması için her katın bolca yağlanması önemlidir.
– Sıcak suyu dökerken böreğin de fırından yeni çıkmış ve sıcak olması gerekiyor.
– Eğer börek çok hızlı kızarıyorsa, fırında pişirirken üzerine yağlı kağıt sererek pişirebilirsiniz.

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#### Hashtagler
#KolaySuBöreği, #SuBöreğiTarifi, #TürkMutfağı, #PratikYemekler, #Hamurİşi, #YemekTarifleri
Hello everyone from Elif’s kitchen! Today, I want to share with you the original water börek recipe you can easily make without boiling each layer, just by pouring hot water on top. This is an original water börek recipe you can make by simply pouring hot water on it, without boiling each layer individually. Let’s take 4 eggs into a mixing bowl. Add half a tea glass of water on top. Add approximately one and a half teaspoons of salt and beat it a little. Then, add 4 cups of flour using a classic water glass at first and add the rest gradually. Start kneading the dough. Add the flour gradually at this stage. The dough should be thick, similar to a ravioli dough, and it should be well-kneaded. As you can see in the video, we achieved a thick dough consistency. Since I kneaded it in a dough kneading machine, I kneaded it well. But if you’re kneading by hand, After gathering the dough, take it to the countertop and knead it thoroughly for about 5-10 minutes. Divide it into portions according to the size of the pan you’ll use. I divided it into 12 equal pieces. Shape the dough balls. Place them in a bowl and cover with a plastic bag, letting them rest for about half an hour. For the top layer of our börek, melt 100 grams of butter. Then, add half a tea glass of oil and mix it. Set it aside. Take the rested dough balls and roll them out to about the size of a dessert plate, sprinkling a little flour on the countertop. Fold it and set it aside. At first, I rolled out 6 pieces to the size of a dessert plate and set them aside. The reason for rolling and setting them aside is because the dough is thick, making it a bit harder to roll out. But when rested like this, it becomes easier to roll out. If you prefer, you can roll them to pan size without waiting. You can also roll it out to the size of the baking tray if you prefer. After resting, start rolling each piece a bit larger than the pan size, beginning with the first one. At this stage, avoid adding too much flour—just enough to prevent sticking. As you can see, I rolled it out to be a bit larger than the pan. My pan is approximately 36 cm in diameter. Brush plenty of the prepared butter and oil mixture onto the pan base. Then, crinkle the rolled-out dough and place it onto the pan as seen in the video. Brush plenty of the butter and oil mixture on top. Roll out the second piece of dough similarly, making it a bit larger than the pan. Cover the other rolled pieces that are waiting with a plastic bag to keep them from drying out. Place the second layer of dough onto the pan, crinkling it as shown. Again, brush plenty of oil to cover all surfaces. It’s essential to brush generously between each layer to keep the börek from sticking and create flaky layers. needs to be lubricated abundantly In the same way, put 6 phyllo pastry sheets on the tray by greasing them generously between each time. Let’s place them on top of each other by crumpling I placed all 6 phyllo pastries on it and greased it again generously. At this stage, we will add our filling I used about 250 grams of grated cheddar cheese and added about 150 grams of crushed feta cheese. Let’s mix the cheeses If you wish, you can also add finely chopped parsley at this stage. Or you can make it with minced meat instead of cheese Spread our mixture evenly on all sides and then roll out the remaining 6 pieces of meringue in the same way in the size of a cake plate I took it and I covered it with a fridge bag. Then, starting from the first dough I rolled out again, our phyllo dough will be a little larger than the tray. As I said before, let’s not flour too much at this stage Place the rolled out phyllo dough on the tray again by crumpling it. Again, generously grease each layer I placed the 6 pieces of phyllo pastry we opened by crumpling on it each time and let’s grease it. I placed the 12th phyllo on it, pour all of our remaining oil on it and spread it all over with a brush. As you can see in the video, there is leftover butter on the base. cut our pastry into slices As you can see in the video, without boiling We made water pastry easily and the most challenging part of this pastry is boiling the phyllo pastry one by one. We prepare water pastry easily by simply rolling out the phyllo pastry without any effort. Let our pastry bake in the oven heated to 175 degrees for about 20 minutes. I took the pastry out of the oven after 20 minutes. Before taking our pastry out of the oven, boil 3 cups of water with a classic water glass. The hot pastry that we take out of the oven, which is at the boiling point, is poured over the hot pastry, which we boil to a bubbling boil. Let’s pour it all over by pouring it all over So at this stage, our pastry should be very hot and our water should be boiling. shake the tray a little so that the water is on all sides Let’s put our pastry in the oven again and let it bake in the oven at 175 degrees for about half an hour. I covered it with greaseproof paper for about 15-20 minutes to see if the water would get too hot. If it seems like your pastry will fry quickly, you can cover it with greaseproof paper. At the end of half an hour, take our pastry out of the oven and pour water for 20 minutes before pouring water. I cooked it for 30 minutes after it was finished In other words, it was cooked for 50 minutes in total, and as you can see, the top of it was browned like pomegranate. Let’s go over the slices we cut with a knife again and we can easily prepare them without boiling. Let’s serve the water pastry hot hot to the stomach It was a wonderful pastry with a crispy crust and soft inside. As you can see in the video, each floor is separated one by one Never stick together Exactly as if each phyllo was boiled one by one. I hope you will try and like you will try those who will try in advance bon appetit If you have watched my video up to here and you like it, you can support me with your likes, comments and shares. Thank you for watching and for your attention

KAYNAK