4. For the filling: In a small pan melt the butter, then add
the oil. In a small bowl, crumble and mix the cheeses,
and combine with finely chopped parsley; set aside.
5. To assemble: Once you are done with rolling the
sheets, you will be dunking them in the water like you
are preparing pasta (only much faster). This part of the
process requires attention, quick reflexes, and gentle
handling. Gently lower the sheet into boiling water and
press to submerge. Cook for 30 seconds, then gather
the sheet to a corner with a flat wide perforated ladle,
and gently lift it out, making sure not to tear. (If it is
tearing, you may be cooking it too long). Immediately
submerge in cold-water bath. Then using your hands,
lift and lay the sheet onto the upside down strainer to
get rid of the water.
6. Pour 30-45 ml ( 2 to 3 tablespoons) melted butter at the
bottom of the pan and place the strained sheet on it
in a wrinkled manner. Brush with 15 ml (1 tablespoon)
butter and repeat with the next sheet. Since we did
smaller pans 30 and 35 cm ( 12 and 14 inches), we
used only four sheets for the bottom layer. After the
fourth sheet is buttered, add the filling in an even layer.
7. Repeat with the rest of the sheets (four total). Prick
holes on top with a fork, cover with a lid and cook on
stovetop on slow heat. Watch it closely while it cooks,
as you have to rotate the pan for even browning. It
should take about 30 minutes to have a golden brown
bottom. Using a large plate (or the lid if it is flat), slide
the börek and turn it upside down into the pan (butter
first if necessary). Prick holes with a fork on top, cover
and cook another 30-40 minutes. You can open
the lid for the last 10 minutes or so for a crisp crust.
Depending on whether your stove is gas or electric,
you may have to adjust the cooking time. Make sure to
watch it like a hawk to adjust temperature and cooking
time for a beautifully golden crust. This börek is meant
to have a crisp outer layer and a moist inside. You will
not get this texture if you do it in the oven. It is worth
the wait - do it on stovetop.
Enjoy with a glass of hot Turkish black tea or a cold
glass of ayran. Afiyet olsun!
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