Su Böreği
Su Borek
Handmade at Fremont
Impossibly thin layers of pastry, each one boiled then layered with creamy cheese — the most refined pastry in Turkish cuisine.
Ottoman craftsmanship
What is Su Borek?
"Water pastry" — thin dough sheets boiled before layering, creating the lightest, most delicate borek in Turkish tradition
The Art of Water Pastry
Su Böreği — literally "water pastry" — is the most refined member of Turkey's vast borek family. What makes it special is the technique: sheets of yufka dough are briefly boiled in salted water before being layered with butter and a mixture of fresh cheese, parsley, and herbs. This boiling step is what gives su borek its signature tender, almost silky texture that no other pastry can replicate.
The technique dates back to Ottoman court kitchens, where it was considered an art form. Making proper su borek requires patience, skill, and a feel for the dough that only comes with practice. Each layer must be paper-thin, properly boiled, and carefully stacked — shortcuts produce an entirely different (and inferior) result.
Fresh from Our Bakery
At Istanbul Mediterranean 2, our Su Borek ($8.95) is prepared using the traditional method — thin pastry sheets boiled until just tender, layered with a creamy blend of cheese and fresh herbs, then baked until the top turns golden and the edges crisp. Each piece is cut fresh from a whole tray, ensuring you get those beautiful, visible layers.
Su Borek is traditionally a breakfast pastry in Turkey, and it pairs perfectly with our Turkish tea. But it's equally satisfying as an afternoon snack or a light accompaniment to any meal.
Su Borek FAQ
More to Discover
Explore other authentic Turkish dishes at Istanbul Mediterranean 2
Visit Us
Try It at 505 Fremont
Walk-ins always welcome. For groups of 6+, call ahead to reserve.