Pastries and dough-based dishes
This simple börek is filled with unsalted curd cheese seasoned with parsley and black pepper, then wrapped in yufka (thin Turkish pastry sheets). Curd cheese is one of the leanest and mildest cheeses, so the rest of the recipe supplies the salt, seasoning, and fat. The egg in the filling is essential: curd cheese tends to crumble in the oven, and the egg holds it together as it cooks.
If the curd cheese is watery, place it in cheesecloth, drain it and gently squeeze it by hand. Transfer the drained curd cheese to a wide bowl and mash with a fork to break up any lumps; leftover lumps will become hard spots in the oven.
Mix the curd cheese with the finely chopped parsley, one egg, salt, and black pepper. The egg holds the filling together as it cooks; without it, the cheese will crumble in the oven and leave a hollow center when you bite into the pastry.
Cut the yufka into long strips 12 cm wide and cover them with a damp towel. Spread a thin line of filling along the length of each strip; a thick layer will make the roll bulge and spill out at the edges.
Roll the strips tightly to about the thickness of a finger. Arrange them seam-side down on a greased baking sheet, leaving about a fingertip of space between them.
Whisk the milk, vegetable oil and second egg together, pour over the rolls and sprinkle with sesame seeds. Bake in an oven preheated to 190°C / 375°F for 38 minutes, until the tops are deep golden and no sauce remains at the bottom when you tilt the pan.
If the curd cheese is watery, drain it in cheesecloth for 30 minutes; this time is not included in the recipe duration. Undrained curd cheese releases liquid in the oven and makes the bottom of the phyllo soggy.
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