Recipe for Turkish Börek with cheese filling

Ingredients:

• 500 g yufka dough (you can also use filo dough if you can't find yufka)
• 400 g feta cheese (or a mixture of feta and cottage cheese)
• 1 bundle parsley, finely chopped
• 2 eggs
• 1 dl milk
• 1 dl yogurt
• 1/2 dl olive oil
• Salt and pepper to taste
• Sesame seeds or nigella seeds for topping (optional)

Procedure:

1. Prepare the filling: In a bowl, crumble the feta cheese and mix in chopped parsley. Add a pinch of salt and pepper to taste.

2. Make the egg mixture: Whisk together the eggs, milk, yogurt and olive oil. This should be used to lubricate the layers with dough and on top.

3. Mounting of Börek:

   • Preheat the oven to 180 ° C.
   • Brush a refractory or roasting plate with some of the egg mixture.
   • Put a layer of yufka or filodig in the bottom of the mold. If the dough is large, you can fold it gently so that it covers the bottom and goes up slightly along the edges.
   • Brush the first layer with the egg mixture.
   • Add a new layer of dough and brush again. Repeat this in 3-4 layers.
   • Distribute the cheese filling evenly over the dough layers.
   • Continue to add new layers of dough on top of the filling, brush with the egg mixture between each layer.
   • When all the dough layers are laid, brush the top layer with the egg mixture and sprinkle sesame seeds or nigella seeds on top.
     
     

4. Frying: Fry börek in preheated oven for approx. 30-35 minutes, or to the top is golden brown and crispy.

5. Serving: Let the börek cool for a few minutes before cutting it into squares or triangles. Serve hot or room temperature.