# Prepare the filling with mushroom
at first. Slice the onion
into circles, Put 4 tbsp vegetable oil into a small pot.
# Add onion
circles into it, when the onion
gets particularly cooked add finely sliced green onion
, long green pepper
and pounded garlic
cloves in it.
# Just before the ingredients get cooked add washed, drained, and finely sliced mushroom
s in it, sprinkle salt all over, stir and cook for 25 minutes over low heat, and then turn off the heat.
# Cut each yufka into 4 pieces. You should get 12 triangle shaped yufka pieces total.
# Lay the yufka onto the bench, spread some of the mixture which includes the egg, vegetable oil and milk
# Put some filling onto the large side of the triangle, sprinkle kashar cheese
all over. (Because of cooking the mixture of mushroom
s without water addition, add the remaining water of it into the borek.)
# Roll the triangle as a cylinder, and fix one of the ends of the cylinder, and then twist the other end around the fixed one, after twisting it totally put the ending under the borek.
# After preparing all of the boreks by this way, place them onto the greased oven tray. Spread the remaining which includes yolk all over the boreks.
# Set the heat of the turn to 365 F. Place the boreks into the oven and bake until their tops turn to red.
# Serve them hot or warm.