Perfect! A few days after our arrival at Bodrum, the new Cingiloglu store opens very close to our house. This is probably their 5th or 6th store in the Bodrum area.
We walk in at 7 in the morning before one of our daily trips exploring the Bodrum peninsula. Oh, boy! Now, I am in heaven: Delicious food, shiny counters, fresh smell of baked goods, display of the best cheeses and olives, honey in its comb, incredible variety of jams from walnut jam to clementine jam, the best tasting yogurt, and farm fresh eggs.
For a foodie like me, this is paradise. Since it is their new store, the marketing manager of the Cingiloglu company greets us. She walks us around the store while I keep snapping pictures. Actually, all I want to do is to sample all of them.
We settle for a slice of “su boregi” with meat and another one with cheese and herbs. We order Turkish tea. This is going to be our fast-food breakfast today. It is a bit different than the Egg McMuffin (which I love!) at McDonald’s.
I think “su boregi” is so hard to translate into English. The closest translation is “water pastry” due to the boiling of the handmade phyllo dough in hot water and then stopping the cooking process by immersing the phyllo in ice water. I made su boregi many times myself. It takes some effort, but it is quite worth it. The sad part: it disappears faster than the cooking time.
If you cannot make the dough yourself, Binnur’s Turkish Cookbook site suggests using egg roll wraps. And, if you choose to buy the phyllo dough from Tulumba, then making the borek gets easier following the recipe in Ozlem’s Turkish Table blog.
We thank all the employees of the new Cingiloglu with our tummies fully satisfied with su boregi. We promise to stop by on our way back from sightseeing to fill up our grocery bags with breakfast items. I also promise Al that I will limit myself to one bag.
It doesn’t matter. Finally, we have a Cingiloglu store very close to us that we can go any day we want! Yes!