- 5 glasses of flour
- 1½ or 2 glasses of water
- 1 dessert spoonful of salt
Filling
- 2 glasses of grated cheese
- 1 bunch of chopped parsley
On Top
Preparation
Knead a dough of ear soft with flour, water and salt. Divide into egg size pieces. Allow to rest under a piece of damp cloth for half an hour. Roll the dough out. Mix cheese with parsley and lay on one half of the yufka. Roll in the shape of half-crescent, and press the edges firmly. Cook it on a hot griddle. Taking the cooked ones, butter them. Do the same for all the other boreks. Butter them and put on each other.
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