Traditional culinary methods for dough and su böreği

Traditional culinary methods offer alternatives to modern ingredients in dough preparation. One long-standing technique involves using soured yogurt or ayran as a natural leavening agent instead of commercial yeast. By combining flour with these fermented dairy products and allowing for a long resting period, a unique dough texture is achieved suitable for various homemade breads and pan-cooked doughs.

Another traditional recipe focuses on the preparation of authentic su böreği. This method involves creating a dough with a high egg content, which is then boiled in hot water for a short duration and immediately shocked in cold water. The layers are assembled with melted butter, white cheese, and parsley before being baked to achieve a specific texture.