Boiled-layer cheese börek (Su böreği)

1. Knead the flour, eggs and salt (and 2-3 tablespoons of water if needed) into a firm, smooth dough, divide into 8 balls and leave covered for 30 minutes.

2. Crumble the feta with the finely chopped parsley; melt the butter and preheat the oven to 200 °C.

3. On a board dusted with starch or flour, roll the balls into thin sheets slightly larger than the baking tin.

4. Lay one sheet in a buttered tin; boil the others one at a time in salted water for 1 minute, dip into iced water, drain and layer them into the tin in folds, drizzling each with butter; spread the filling across the middle layers.

5. Top with the last raw sheet, brush generously with butter and bake for about 40 minutes until golden.

6. Rest for 10 minutes, cut into squares and serve with tea.

Tip: The queen of Turkish böreks – a lot of work, but the boiled sheets make it soft and juicy inside with a crisp top. To save time, you can use ready-made yufka.