Sou Bourek

Carrie's Sou Bourek layers homemade noodles with shredded and cottage cheeses as her family recipes taught her.

Sou Bourek
Photo: Carson Downing
Hands On Time:
45 mins
Total Time:
3 hrs 50 mins


  • 3 eggs

  • Nice pinch of kosher salt

  • 1 tablespoon extra-virgin olive oil

  • 1 ½ - 2 cup all-purpose flour

  • Butter, softened

  • 1 2-pound brick Muenster or Monterrey Jack cheese, shredded

  • 1 pound small curd cottage cheese

  • 4 eggs, lightly beaten

  • ½ cup chopped fresh flat-leaf parsley

  • ½ cup melted butter


  1. For dough: Crack the three eggs into a large bowl and beat with a whisk attachment until fluffy, about 4 minutes. Add a nice pinch of kosher salt and 1 tablespoon extra virgin olive oil; beat 1 minute more. By hand, stir in 1 1/2 cups of the flour. (Dough should be sticky.) On a lightly floured surface knead in more of the remaining 1/2 cup flour until it is a soft, silky dough and makes a smooth ball. Divide dough into six equal portions and shape into balls. Place them, not touching, on a sheet pan or the counter; cover with a towel and let rest for at least 2 hours.

  2. For noodles: Bring a large pot of salted water to boiling. Using additional flour on the work surface as needed, roll out each dough portion into a thin round, approximately 10 inches in diameter. (It is a very fragile dough; use more flour as needed.) Plunge a dough round into boiling water for 30 seconds. Use a slotted spoon to carefully remove and plunge into cold water. Pat dry with paper towels; set aside. "I like to drizzle them with a bit of olive oil to prevent sticking," Carrie says. Repeat with remaining rounds.

  3. Preheat oven to 350°F. Generously butter a 13x9-inch ovenproof dish. In a very large bowl, mix shredded cheese and cottage cheese together with the four beaten eggs. Divide cheese mixture into two bowls; stir parsley into one.

  4. Place two noodles into the prepared dish, overlapping slightly; brush with some of the melted butter. Spread the cheese-parsley mix over the noodles. Top with two more noodles. Brush with some of the remaining melted butter. Spread plain cheese mixture over noodles. Top with the remaining noodles and brush with remaining butter. Dot the top of the dish with additional pieces of butter. Bake 40 to 50 minutes or until the top is golden brown and filling is bubbly. Let cool before cutting into squares. Serves 8.

Mock Sou Boerek:

Omit steps 1 and 2 and cook 16 ounces dried wide egg noodles in lightly salted boiling water according to package directions. Drain. Layer with cheese mixtures as directed, using one-third of the noodles in each layer and drizzling with melted butter before topping with cheese mixture. Bake as directed.

Nutrition Facts (per serving)

755 Calories
56g Fat
22g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 755
% Daily Value *
Total Fat 56g 72%
Saturated Fat 33g 165%
Cholesterol 317mg 106%
Sodium 1083mg 47%
Total Carbohydrate 22g 8%
Total Sugars 4g
Protein 41g
Vitamin C 5.1mg 26%
Calcium 914mg 70%
Iron 2.6mg 14%
Potassium 334mg 7%
Fatty acids, total trans 1g
Folate, total 87.9mcg
Vitamin B-12 2.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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