in Turkey

Börek with noodles

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Ingredients for 4 servings:

  • 3 sheets of dough (Turkish Yufka)
  • ½ liter of milk
  • 3 eggs
  • 125 g margarine
  • 250 g pasta (farfalle, butterfly)
  • 1 pack of cream cheese (grated or crumbled)
  • Parsley (chopped)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in salted water and drain. Mix the cheese and parsley in a bowl. Fold this mixture into the pasta. Whisk the eggs in a bowl and stir in the milk thoroughly. Melt the margarine, let it cool slightly, and stir it in as well. Lightly grease a large round baking pan (not a springform pan) with the liquid. Place a yufka on top so that the edges overlap slightly. Spread half of the pasta mixture on top. Place the second yufka loosely on top. Drizzle well with the milk mixture. Spread the other half of the pasta on top. Add more of the milk mixture. Fold over the overlapping sides of the bottom yufka. Pour all of the liquid over it. Bake at medium heat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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