BOREK WITH CHEESE (Peynirli Börek)

Borek is best cooked with yufka, a very thin sheet of dough, often precooked. Unfortunately, it is not possible to find yufka in the stores in Glasgow. The closest thing to a yufka is a filo pastry sheet. When I tried this recipe, I couldn't find any filo pastry sheets in the store, there were hardly anything resembling a yufka, so I tried puff pastry sheets. These are a bit thicker, so I cut each one half, and tried to make them thinner with my hands. Then, used each half for a layer. I will try this recipe by using filo pastry sheets. With the puff pastry sheets as well, I had satisfactory results, but the inner layers were not crunchy as I wished them to be.

Ingredients:

• 4 yufka (or 4 filo sheets)
• 300 g white cheese (feta can be used)
• Parsley, a small pack of (25 g)
• 2 eggs
• 120 mL milk
• 120 mL oil
• 300 mL yogurt

Preparation:

• Preheat the oven to 180°C (gas mark 4).
• Whisk the eggs in a bowl, add oil, milk, and yogurt and whisk for 5 minutes until they all come together. 
• Glace the oven tray with oil and cover the bottom with one layer of yufka/filo by forming a rough surface with lots of wrinkles. (Yufka in the tray should resemble a bedsheet coming out of tumble dryer which certainly needs ironing)
• Pour some of the egg-milk mixture onto the yufka (just enough to cover).
• Layer another yufka by ruffling.
• In a separate bowl, mix the cheese and chopped parsley and crush them together with a fork, producing a crumble of cheese and parsley.
• Cast all of the parsley-cheese crumbles onto the second sheet of yufka.
• Make the third layer of yufka, same way as before.
• Pour some of the egg-milk mixture just to cover.
• Finally, lay the fourth layer and pour all the remaining egg-milk mixture.
• Cut a few times with a knife.
• Cook for 20-30 minutes. 
• Allow it to cool for 10 minutes, cut generous slices and enjoy!