Cheese and herb borek

Heat the oven to 180 °C. Crumble the cheese with a fork, finely chop the parsley and mix both with one egg. Taste, and add a pinch of salt only if the cheese is mild.

In another bowl, whisk the remaining eggs with the milk and 80 ml of the oil.

Grease a 20×30 cm dish with the remaining oil and line it with one lavash sheet, letting the edges hang over. Tear the other two sheets into palm-sized pieces. Dip each piece in the egg wash and lay it in loose folds, alternating with the filling. Fold the overhanging edges over the top and pour over the rest of the egg wash.

Leave the borek for 10 minutes so the lavash soaks up the egg wash.

Bake for 35–40 minutes until golden and crisp on top.

If the top browns too fast, cover the dish loosely with foil for the last 10 minutes.

Let the borek cool for 10 minutes, then cut into squares. Done!