Preheat the oven to 190°C (375°F) and lightly grease a baking tray or line it with parchment paper.
Make the filling: crumble the Beyaz peynir (Turkish white cheese) into a bowl, finely chop the Flat-leaf parsley and stir in with a pinch of Fine salt and freshly ground Black pepper. Beat one Eggs and fold it into the cheese mixture to bind — taste and adjust seasoning as needed.
Prepare the fat for layering: gently melt the Unsalted butter and mix it with Sunflower oil in a small bowl; this keeps the phyllo crisp and golden.
Combine a simple wash: whisk together the Plain yogurt with the Milk and a little salt to make a slightly runny brushable mixture for extra tenderness between sheets.
Assemble the borek: lay a sheet of Yufka (phyllo) pastry sheets on your work surface, keeping the remaining sheets covered with a damp towel so they don’t dry out. Brush the sheet lightly with the butter-oil mixture, then spoon a thin strip of the cheese filling along one edge and roll up tightly. Alternatively, layer two sheets, brush between them, spread filling in a line and roll or form into small spirals.
Place the rolled borek on the prepared tray seam-side down. Repeat with remaining sheets and filling, arranging rolls or spirals snugly but not overcrowded.
For a glossy, golden top, beat together an Egg yolk with a teaspoon of milk and brush the surface of each borek. Sprinkle with Sesame seeds and Nigella seeds.
Bake in the preheated oven for 25–35 minutes, or until the pastry is deeply golden and crisp. Cooking time will vary with the size and thickness of your rolls.
Remove from the oven and let rest for 5 minutes before serving so the filling sets slightly. Serve warm or at room temperature alongside a simple salad or yogurt.
