Summary

Ingredients

• 12 yufka pastry sheets
• 1 packet feta cheese or feta cheese
• 1 cup milk
• 2 egg (s)
• 0.25 ¼ cup oil
• some stalks parsley
• 2 tablespoon sesame seeds
• 1 tablespoon black cumin (Corek Otu)
• salt and pepper

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Instructions

1. A cup with a capacity of 200 ml is used for measuring.
2. You need 2 bowls. In a bowl, crumble the sheep`s cheese with a fork and mix with the fresh, chopped parsley. Possibly add a little salt (depending on your taste). In another bowl, mix the milk, the oil and the eggs, add a little pepper and salt.
3. Now moisten the yufka leaves one after the other with a little water. Line a loaf pan with a few leaves and use a pastry brush to spread some of the milk and egg mixture on it.
4. Now spread some sheep cheese on top and cover again with yufka leaves. Put some of the milk-egg mixture on top again and then the sheep`s cheese. Until everything is used up. Make sure to finish with the milk and egg mixture.
5. If there is nothing left of the mixture, just pour milk over it. Then distribute the sesame and caraway seeds on top and bake in the oven for about 30 minutes at 180 degrees top and bottom heat.