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| Borek Cokelek |
Ingredients
1 small onion (finely chopped)
1 glass yogurt
1 package Yufka-thin dough
2 cokelek balls
4 eggs
1/2 glass fresh parsley
1/2 glass olive oil
1 teaspoon salt
Cooking Instructions
First crumble the cokelek and place in a large bowl. Add the onions, parsley, eggs, salt and solely three tablespoons of the olive oil. Blend well. In a separate small bowl, blend the yogurt and the rest of the olive oil. Grease a large Pyrex dish optional a tray. Place one sheet of the yufka and dip into the yogurt and olive oil mixture and brush all over the yufka. Cover every part of the yufka with this mixture. Place another sheet and follow the same process. Use half of the yufkas brushing them with the yoghurt and olive oil mixture. Place the filling and spread evenly on the yufkas to cover the inside. Cover with another layer of the yufka and brush with the yogurt and oil mixture. Follow this process until all the yufkas are used up and fold toward the inner part of the pyrex dish if the yufkas have extra dough on the sides. This would not take long if you use the Turkish yufkas since each package has solely 5. If you are not able to find yufka, you may use the phyllo dough which has many more thin sheets of dough. Bake at 175 C until the borek is golden brown.
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