# Grate the
zucchini into a bowl, add finely sliced parsley on it, add dry cottage
cheese, salt and black
pepper in it and mix it. You get the filling by this way.
# Mix the egg, oil and mineral water in a separate bowl.
# Grease a heat resistant small oven tray with high edges well. Cut the yufka into 2 pieces and then place the first half of it onto the oven tray by wrinkling it to fit. Pour 1 or 2 tbsp mixture includes mineral water all over.
# Place the second half of the first yufka on it by wrinkling.
# Lay the mixture which includes
zucchini all over smoothly.
# Place the first half of the second yufka on the filling by wrinkling also and then pour 1 or 2 tbsp mineral water all over.
# Place the second half of the second yufka on the top smoothly.
# Pour the remaining mixture of mineral water all over, slice the borek into squares, sprinkle sesame all over finally.
# Place the borek into the oven which is preheated for a while to 356 F, and bake until its surface turns to red.
# Serve it hot or warm.
