Borek with Seltzer (Maden Suyu/Sodali Borek)

1 lb (454 gr) Phyllo Pastry / 3-4 yufka

3 L (13*9*2”) Pyrex casserole dish

1 egg

¼ tsp salt

½ cup milk

1/3 cup oil

1½ cup Seltzer (mineral water)

1 tsp sesame seeds (optional)

1 tsp nigella seeds (optional)

Filling for Borek with cheese :

100-150 gr crumbled feta cheese or Mexican crumbling cheese

½ cup parsley or dill chopped (optional)

2-3 tbsp yogurt (optional)

Take the ingredients in a bowl or plate and mix them.

Click for using different types of fillings

In a bowl; place the egg, oil, Seltzer and milk. Mix them with a whisk. You will use this

mixture between each layer of the pastry and for the top of the borek.After greasing the Pyrex

dish, place two or three layers of pastry/1 yufka on the bottom and let it go out over the sides

of the dish. Spread 3 tbsp of the mixture all over and place some of the filling you are using

and spread it evenly. Take the other 2-3 sheets of pastry/1 yufka and wrinkle them up in order

to fit to the dish (see the picture). Continue layering in the same way; first the liquid mixture

and then the filling.When you place the last pastry sheets/yufka, fold the sides of the bottom

sheet over the borek.

Cut the borek into desired size squares. Sprinkle with nigella and sesame seeds. Pour the

remaining liquid mixture on top of the borek evenly.Preheat the oven to 350 F(180 C) and

bake for about 30-45 minutes, until it turns lightly brown.

Serve warm.