Ingredients
3 Turkish yufka
1 cup ricotta cheese
½ cup parsley, fine chopped
¾ cup milk
½ cup rice bran oil
1 egg
½ tsp SIDS CRAZY SALT
1 tbsp yogurt
Directions
Preheat oven to 200oC.
Mix the ricotta cheese and parsley. Meanwhile, mix canola oil, milk, egg and SIDS CRAZY SALT for the sauce.
Place one Turkish yufka on a flat surface and spread the ⅓ of the sauce all over it equally. Place the second yufka on top and spread the ricotta mixture over evenly. Then, place the third yufka over and spread the other ⅓ of the sauce all over. Roll it over to a long log. Cut it in half and leave in the freezer for 3 hours.
Take the rolls out of the freezer and slice them in ½ inch thick and place over a greased oven tray. Add the yogurt to the remaining sauce, mix and spread it all over the borek slices. Bake them in the oven for 30-40 minutes until they turn golden brown.
Serve them hot/warm.
