Zucchini and Dill Börek with Yufka

Coarsely grate the zucchini into a large bowl. Sprinkle with salt, toss, and let it stand. After resting, squeeze it by the handful between both hands and discard the liquid. The squeezed zucchini should not drip and should be noticeably reduced in volume.

Finely chop the onion and sauté it in the cooking oil until lightly golden. Add the squeezed zucchini and cook for 5 minutes. Do not cook it much longer; zucchini breaks down quickly and can turn the filling into a puree. Remove from the heat and let cool slightly.

Cut the yufka sheets in half. Place a strip of filling along the wide edge and roll toward the narrow end. Arrange the rolls seam-side down on a greased baking sheet.

Whisk together the milk and cooking oil and drizzle over the rolls. Bake in an oven preheated to 190°C / 375°F for 35 minutes. They are done when the top is deep golden and no liquid pools at the bottom of the pan when you tilt it.