Turkish cuisine has a range of savoury and sweet Pastries. Water pastry is a salty baklava-like pastry. It is most of the time with cheese filling. But it could be made with ground beef filling as well.


This recipe requires some expertise in the kitchen. If you like kneading and rolling dough, you’ll be successful for this one too.


Recipe is from the tea menu of my neighbour. She warned me about the size of the eggs. If they are medium, you’ll get 12 sheets of pastry. But if they are larger, you’ll need to divide the dough into 14 balls to roll. So you’ll 7 phyllo for bottom 7 for top of the water pastry.



ingredientsfor dough

  • 6 eggs
  • 1/3 cup water
  • salt
  • flour

for filling

  • 1 cup crumbled feta cheese
  • 1/3 bunch parsley, chopped

400-450 g melted butter

Direction

Mix all the ingredients and make a dough. The dough should be soft but should not stick to any surfaces.
Cover the dough and rest it for half an hour.
Divide the dough to 12 pieces, and make a phyllo like pastry sheet using a roller pin. The thickness should be between 1/16 to 1/8 in.
In the mean time, fill a cooking pot with water, add some salt and bring it to boil. Also place another large bowl filled with cold water, next to the boiling water. Mix feta and parsley in another bowl and set aside.

Grease a round baking tray (14 inch, round baking dish, with at least 2 inch thickness) with melted butter.

Place the first pastry sheet you rolled into the boiling water, and cook approximately 30 seconds-1 minute, or until the dough starts floating. Transfer the dough to the cold water, and let it cool down. Drain the excess water with hands.
Place the dough on to the baking dish or tray you prepared, and spread melted butter evenly (about 2-3 tbsp) on top of the dough.
Repeat process until you finish half of the dough. On top of the 6th phyllo dough, spread the filling instead of the butter.
After spreading feta filling, repeat the steps for rolling as thin as you can, boiling, dipping into cold water, and placing on to the tray and spreading melted butter till last piece.

Place the last pastry sheet on top, and  generously spread butter on top. Preheat the oven to 200C-400F. Cook the pastry until both of the surfaces become golden brown. Let it cool down, and slice it afterwards.

……………………………………………
Komşumun çay sofrasıyla devam ediyoruz tariflere…
Not: Yumurtalar büyükse 14 adet yufka, küçükse 12 adet yufka elde ediliyormuş.
Malzemeler
  • 6 yumurta
  • ½ çay bardağı su
  • Tuz
  • Un (yaklaşık 6 cup-1 cup: 250 ml)

Aralarına

  • 450 gr tereyağ
İç harcı
  • Beyaz peynir
  • Maydanoz
Yapılışı
Hamur malzemeleri karıştırma kabına alınır ve 30 dakika boyunca el ayasıyla ovuşturarak yoğrulur. Küçük bezelere ayrılır her biri incecik açılır. Açma işlemi esnasında pizza hamuru gibi elinizle çekiştirerek de hamuru büyütebilirsiniz. Tuz eklenmiş kaynar suda 1-2 dk haşlanır. Soğuk suya daldırılır, narince suyu sıkılır. Açılan bezelerin yarısı hafif yağlanmış fırın tepsisine aralarına bolca eritilmiş tereyağ sürülerek yerleştirilir. Peynirli harç yayılır. Kalan bezeler de aynı şekilde incecik açılır. Önce kaynar suda haşlanır suyu sıkılır soğuk suya alınır suyu sıkılır ve tepsiye yerleştirilir. Üzerine de tereyağ sürülüp fırınlanır. Nar gibi kızarana dek pişirilir.