Ingredients for Rose Bud Börek (Gonca Gül Böreği)
- 200 g lor cheese (Turkish curd cheese, similar to ricotta)
- 1 handful chopped parsley
- 1 egg
- 2 tablespoons yogurt
- 1 tea glass water (about 100 ml / 1/3 cup + 1 tbsp)
- 1 tea glass vegetable oil (about 100 ml / 1/3 cup + 1 tbsp)
- 3 sheets yufka (thin Turkish phyllo-like dough)
- 1 egg yolk
How to Make Rose Bud Börek (Gonca Gül Böreği)
In a bowl, mix 200 g lor cheese with 1 handful of chopped parsley.
In a separate bowl, whisk 1 egg. Add 2 tablespoons of yogurt, 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of water, and 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil, then whisk again. Lay 1 sheet of yufka flat on the counter. Cut it into long strips about 4 fingers wide. Place one strip horizontally and pour some of the yogurt sauce mixture over it. Arrange a lengthwise line of the lor cheese filling along the center. Fold the edges of the yufka strip over the filling to close it. Starting from one end, roll it up into a rose bud shape. Place each roll on a parchment-lined baking tray with the open end facing up. Repeat this process for all 3 sheets of yufka. Brush the tops with 1 egg yolk and bake in a preheated oven at 190°C (375°F) until golden brown.
