Erzurum Water Börek

Erzurum Su Böreği is a traditional delicacy distinguished from other böreks by its layered, moist texture, achieved by boiling thin sheets of dough in water. This unique börek has been officially registered by the Turkish Patent and Trademark Office with the designation “Geographical Indication”, confirming that its identity and reputation are exclusively tied to the province of Erzurum.

What Makes Erzurum Su Böreği Unique?

The most important feature of Erzurum su böreği is the process of rolling the dough sheets into extremely thin layers, then boiling them in hot water. Immediately after boiling, the sheets are transferred to cold water, which gives them a softer, silkier texture. Each layer of dough is generously brushed with butter, and a flavorful filling made of white cheese or minced meat is placed between the layers, enhancing its taste. Because it is traditionally baked in stone-bottomed ovens fueled by wood, the bottom becomes crisp while the interior remains soft and moist.

(Generated by Artificial Intelligence.)

How Is Erzurum Su Böreği Made?

First, dough is prepared by mixing flour, water, egg, and salt. The dough is divided into portions and rolled into very thin sheets. These sheets are then dipped one by one into hot water and immediately transferred to cold water to shock them. After draining, the sheets are layered on a tray that has been generously greased with butter. A filling is placed between the layers, and additional sheets are added on top, each brushed with more butter. Finally, the börek is baked in a preheated oven until both the top and bottom turn a deep red color, similar to a pomegranate.