There is only one variable in a tray börek: the liquid. Too little and the sheets stay dry and snap like biscuits, too much and the börek never cooks and the middle stays raw. The right measure is two tablespoons between each sheet. The other question is the salt in the cheese, which varies enormously between brands, so taste the filling before you add any.
Ingredients
For the börek
For the sauce
For the top
Method
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Whisk the liquid
Whisk the eggs, milk, olive oil and yoghurt until smooth.
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Make the filling
Crumble the cheese and mix it with the parsley. Taste it; if the cheese is salty, add no salt.
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Grease the tray
Grease a round tray. Lay one sheet with the edges hanging over the sides.
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Layer them
Lay the second sheet crumpled, and spoon two tablespoons of the liquid over it. Repeat that measure for every layer.
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Add the filling
After the third sheet, spread the cheese filling.
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Close it
Lay the last sheet and fold the overhanging edges inwards, then pour the remaining liquid over the top.
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Rest it
Leave the tray for 15 minutes so the pastry takes up the liquid.
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Brush the top
Brush with egg yolk and scatter with sesame and nigella seeds.
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Bake
Bake at 180 degrees for 35 minutes, until golden.
Tips
- Do not put more than two spoons of liquid between each sheet; any more leaves the middle of the börek raw.
- Do not add salt before tasting the cheese, as the salt in white cheese varies up to twofold between brands.
- Rest it for 15 minutes before baking; pastry that has not taken up the liquid snaps in the oven.
- Do not lay the sheets flat, crumple them. Crumpled layers are what make the börek rise.
Nutrition
Values are per serving and approximate.