# Boil the mixture of
sugar and water at first, when it reaches to the right consistency add
lemon juice, boil for 5 more minutes, remove it from the stove, and let it cool down.
# Melt the butter without making it red hot, when it becomes tepid mix it with vegetable oil.
# Put the cold
milk, 2 cups granulated
sugar, eggs, starch and
rice flour into a pot, mix, when it smoothens place it over medium heat, cook until it reaches a consistency thicker than
milk pudding, remove it from the stove, add vanilla and black
pepper, let it cool down.
# Grease the baking tray, grease the first 3 yufkas with the mixture of margarine and melted butter, and place them onto the greased baking tray, make their edges stay out of the tray.
# Pour the pudding all over, lay it, and cover the outer edges of the yufkas on them.
# Grease the remaining 3 yufkas and lay onto the pudding, fold the extra sides of the yufkas into the tray after placing each one.
# Spread the remaining oil all over, and cut the borek into squares.
# Bake in 356 F oven which is preheated, for 1 hour.
# Pour the cold syrup all over the hot borek which is taken from the oven.
# Rest it for about 4-5 hours and then serve.
