# Set aside the yolk of an egg, put that egg’s white and the remaining eggs into a deep bowl.
# Add vegetable oil,
yogurt and salt on it, add
flour little by little while kneading the dough, make the dough have medium consistency by kneading it.
# After resting the dough for 30 minutes, divide it into 8 equal pieces, roll each piece.
# Roll out each dough piece into the size of yufka by a rolling pin.
# Dry the rolled out dough pieces on the bench for about 30 minutes before placing them onto the tray.
# Grease the oven tray, place the rolled out and dried dough onto the oven tray, you can wrinkle it to fit while placing it into the oven tray.
# Superpose 4 of the rolled out dough pieces onto the tray by spreading oil by a brush.
# Lay the filling which is prepared by mixing the
cheese and parsley onto the 4th layer.
# Place the remaining 4 layers onto the filling by spreading oil after placing each one also.
# Mix the remaining yolk with some
milk and lay this mixture to all surface. Slice the borek into squares.
# Place it into the cold oven, set the heat to 347 F, and bake it until the surface turns to red.
# Pour 3 cups of boiling
milk all over the borek, after removing it from the oven.
# When the borek soaks the
milk totally (about 1 hour later) place it onto the service plate and serve.
