Saute the margarine & flour for minutes in a saucepan. Add 1/4 glass hot milk & 1/4 tablespoon salt & stir until mixture becomes thick. Remove from the stove & permit to icy. Put 200 gr. cheese in to another bowl, mash with a fork, add chopped parsley & blend the cheese with the eggs. Add to this mixture the white sauce you have prepared, mix all of them together. Put milk & margarine in to another bowl, blend until smooth, permit to stand. Roll out sheet of the yufka to one.5 times larger than the size of the tray on which it will cook. The other layer ought to be about the size of the tray. Line the tray first with the larger piece of pastry so that it overlaps the edges of the greased baking tray. Spread the prepared milk & margarine mixture over evenly. Repeat for a few layers until half the pastry sheets are used, then spread the cheesey mixture over, layer with the remaining pastry, & margarine & milk mixture as before. Brush the top with the remaining milk & margarine mixture, bake in moderately hot oven for an hour & serve.

Ingredients:

• 500 gr. yufka (thin sheets of unleavened bread dough)
• 1/2 glass milk
• 6 table spoons margarine < Sauce:
• 1 1/2 tablespoons margarine
• 5 table spoons flour
• 3 eggs
• 300 gr. white cheese
• 1/2 bunch parsley
• 1/4 glass milk
• salt