Turkish Cheese Börek

Ingredients

• half a kilo cheese
• parsley
• mahlab
• half a liter (500 ml) milk
• quarter cup ghee
• 3 eggs
• pastry sheets
• optional sesame seeds
• optional nigella seeds
• 2 tablespoons white vinegar
• 2 tablespoons apple cider vinegar
• alternative to ghee oil
• 1 bundle the same pastry sheets

Instructions

1. In a frying pan, mix the milk, eggs, ghee, and mahlab until the liquid ingredients are well combined.
2. In a bowl, crumble the cheese, then add the parsley. Add the sesame seeds and nigella seeds if using, then add the mahlab if using, and mix the filling well.
3. In the frying pan, grease the base of the pan with ghee or oil.
4. In the frying pan, lay out several pastry sheets, then distribute some of the liquid between them and between the layers.
5. In the frying pan, spread the cheese filling over the pastry layers.
6. In the frying pan, cover the filling with the remaining sheets, placing the liquid between the layers until all the sheets are used.
7. In the frying pan, add the remaining liquid over the top, then brush the final top layer with ghee.
8. On the stovetop, cook the pie over low heat, rotating it continuously until it is cooked underneath.
9. Onto a plate, turn out the pie, then brush the second side with ghee.
10. On the stovetop, return the pie to the frying pan and cook over low heat, covered, until cooked on both sides.
11. On a serving platter, serve the pie hot once cooking is complete.