Water Pastry with Feta and Kale

Su Böreği


Preparation info

  • Serves


    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

Although the börek translated as ‘water pastry’ is usually credited to the central Anatolian cities of Ankara and Çorum, ancient cookbooks reveal the Romans were layering lasagne, under the name laganum, in the first century—which was when they moved into Byzantion in northwest Anatolia. So we should probably credit the Romans with starting the fad for layering dough with cheese and greens between. Getting it right is a laborious process, because you must boil and butter ea