15-Minute Stovetop Borek

In a medium bowl, crack one egg. Add 1/3 cup milk, 1/3 cup vegetable oil, and a pinch of salt. Mix everything well.

In another medium bowl, crumble the Turkish white cheese or feta cheese. If using mozzarella, grate it and add to the cheese mixture. Stir in the chopped parsley and mix well.

In a 22-24cm nonstick or cast iron pan, place one yufka sheet, covering the bottom and sides, letting the excess hang over the edges.

Place the second yufka sheet, wrinkling it to fit the pan. This creates air pockets and helps hold the sauce. Drizzle about half of the prepared sauce over this layer to dampen it.

Spread the cheese filling evenly over the dampened yufka. Place the third yufka sheet, wrinkling it to cover the filling. Drizzle with more sauce.

Fold the overhanging pieces of the first yufka sheet over the filling. Lightly wet the overlapping parts between the sheets. Avoid putting sauce on the very top layer to prevent sticking during cooking.

Place the pan over low-medium heat. Cover with a lid and cook until the bottom is golden brown. This should take at least 15 minutes, allowing the inside to cook through. You'll smell it when it's ready.

Using a flat plate or lid that fits inside the pan, carefully flip the borek over. Cook the second side until golden brown and cooked through.

Transfer the cooked borek to a wire cooling rack or cutting board and let it rest for 10 minutes.

Cut the borek into traditional squares or wedges. Serve warm, ideally with a glass of Turkish tea.