Turkish Borek Pasta

Ingredients

• 400 g Pasta
• 2 Eggs
• 200 ml Milk
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/2 tea glass Olive oil
• 1 tbsp Butter
• 300 g Cheese
• 1/2 cup Parsley
• 1/4 tsp, to taste Salt
• 1 tsp Dried pepper
• boiling water Water for boiling the pasta
• a little Salt for the pasta water
• a little oil Oil for the pasta water
• 200 g White cheese
• 200 g Ashwan cheese
• a small pinch Sesame seeds

Instructions

1. Bring water to a boil in a pot over the heat, then add salt and a little oil for boiling the pasta.
2. Boil 400 g of pasta in the pot over the heat until cooked, then drain and leave to cool.
3. Prepare the filling in a bowl by mixing the cheese with chopped parsley, salt to taste, and dried pepper.
4. Add the sesame seeds to the filling in the bowl if desired, then mix the filling well.
5. Prepare the pasta mixture in a bowl by whisking the eggs with the milk, salt, pepper, and olive oil.
6. Add the cooked, cooled pasta to the bowl of egg-and-milk mixture, then mix until well coated.
7. Grease a frying pan or shallow pot well with butter.
8. Place a first layer of the pasta mixture in the frying pan or shallow pot.
9. Spread the filling over the pasta layer in the frying pan or shallow pot, avoiding the edges.
10. Cover the filling with the remaining pasta mixture in the frying pan or shallow pot, filling the edges first and then leveling the top.
11. Place the frying pan or shallow pot over very low heat and leave for about 15 minutes, until set and browned underneath.
12. Loosen the edges in the frying pan or shallow pot once set, to ensure it is not sticking.
13. Turn the pasta out onto a buttered tray or into a second frying pan to give the other side a light color.
14. Return the pasta to the heat in the tray or second frying pan for 4 to 5 minutes, until the other side takes on color.
15. Remove the pasta from the heat and leave it to cool slightly before cutting.
16. Garnish the pasta with parsley, then cut and serve hot.