Pastries and dough-based dishes
This tray-baked börek balances the sharp flavor of Tulum cheese with lor (Turkish whey cheese) and fresh herbs. Tulum alone would make it too salty and sharp; adding lor mellows the salt while letting the cheese aroma come through. Tulum is also fatty and melts in the oven, so keep it away from the edges or it may leak out of the pan.
Crumble the Tulum cheese with a fork, add the lor, and mix by hand. Taste a small piece; if it is still too salty, add 50 g more lor. Do not add salt; all the salt in this filling comes from the cheeses.
Coarsely chop the parsley and dill, thinly slice the scallions, and stir them into the cheese mixture. Use plenty of herbs; they are what balance the sharpness of the Tulum.
Spread one-third of the phyllo sheets in a greased baking pan, letting them hang over the edges, and add half the filling. Add another layer of phyllo and the remaining filling, then top with the last sheets. Keep the filling about two finger-widths from the edges; Tulum placed too close to the edge will melt and run out of the pan.
Cut the börek before baking, pressing the knife all the way to the bottom of the pan. Whisk the milk, oil, and egg together, then spoon it into the cuts and over the top.
Bake in an oven preheated to 190°C / 375°F for 45 minutes, until the top is deep golden brown and the cuts have opened.
Let the baked tray rest for 15 minutes before cutting; this time is not included in the recipe’s listed times. If you cut it while hot, the melted Tulum cheese will run out of the slices.
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