Mix the sheep`s cheese with 4 - 5 tablespoons of yoghurt, pepper and the chopped parsley. With yufka dough (can be bought packaged from Turks), coat each leaf individually with yogurt and spread a walnut-sized amount of sheep`s cheese cream on the wide side. Fold the sides a little towards the middle and then carefully roll up the dough towards the tip and place on a baking sheet. Fill and roll up each sheet individually.
Mix the rest of the yoghurt with the egg yolk and brush the Börek with it. Bake in the oven at 220 ° C for about 20-30 minutes until golden brown.
The yoghurt makes the Börek nice and juicy and baking in the oven means they are not as greasy as they are fried in the pan. Can be eaten both cold and warm.
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