Su Böreği
Sayat Ozyillmaz, chef and co-owner of Dalida in San Francisco, prepares a high-end version of this Turkish street food.
He starts by cooking very thin layers of phyllo dough in water, similarly to pasta, and then dips it in a cool mixture of milk, melted butter, and egg yolks. Then he layers the dough in a pan, allowing for some folds and air pockets, sandwiching in a paste of parsley, feta cheese, and low-moisture cheese curds. He brushes the top with butter and then bakes it. Once it cools, he removes the Böreği, cuts it into rectangles, coats them on top with Comte cheese, and roasts them to make a cheesy crust.
He serves it with a spinach-Comte Mornay sauce and pine nuts.
Price: $23