Sivas-Style Herb and Turkish Dried Curd Cheese Borek

Mash the çökelek in a large bowl with a fork to break up any clumps, then gradually mix in the milk. When squeezed in your palm, the filling should hold together without crumbling; if it is still dry, add 20 ml more milk. Do not add too much, or the wet filling will soften the pastry.

Cut the phyllo sheets into triangles. Place a strip of filling along the wide edge and roll toward the point. Fold the ends inward to seal, then arrange the rolls seam-side down on a greased baking sheet.

Bake in an oven preheated to 190°C / 375°F for 38 minutes. The borek is done when the top is deep golden brown and no sauce remains at the bottom when you tilt the pan. It tastes best warm.