This layered pie is known in Turkey as Borek, consisting of yufka with several fillings of milk mixture, cheese mixture and yufka sheets. As a favorite staple in Turkish cuisine, almost every family knows how to prepare it. The cheese used in this recipe is Turkish white cheese, feta or goat cheese.
1 stick butter or margarine about 125 grams 4 cups milk
1 teaspoon salt
1/2 teaspoon black pepper or white pepper
6 large yufka sheets
4 tablespoons chopped Italian parsley
18 ounces crumbled Turkish white cheese or reduced salt Feta/crumbly goat cheese
Sesame seeds or nigella seeds
Place the butter in a heat-proof bowl and melt in the microwave.
Stir in milk, pepper and salt and then microwave on high until the milk is warmed thoroughly, making sure not to scald.
Toss in another bowl the chopped parsley, egg and crumble white cheese. Coat the bottom and sides of a large heat-proof baking tray with butter.
Drizzle on the bottom of tray with one or two tablespoons of milk mixture.
Cover the bottom of the tray with the first sheet of yufka by placing it unevenly. Fill the top of the wrinkled yufka sheet with one-sixth of the milk mixture, allowing it to spread to the edges and cracks of yufka.
Divide the cheese mixture into 5 equal parts and sprinkle 1/5 of it on top of yufka. Repeat the steps for the next yufka layer until you finish five yufka layers.
Cover the last pastry layer with yufka sheet.
Spread the remaining milk mixture on top to wet all over. Sprinkle the surface with nigella seeds or sesame seeds.
Bake at 185 degrees F for forty-five minutes until the center firms up and the surface is nicely golden brown.
Remove from oven and sprinkle the top of the pastry with 1 to 2 tablespoons of cold water. Wrap with clean towel to soften the topmost layer.
Let stand for 20 minutes. Slice into squares. Serve!
Nutritional Information: 405 calorie; 29 g fat (18 g saturated fat); 156 mg
cholesterol; 679 mg sodium; 28 g carbohydrate; 0 g dietary fiber; 11 g protein.