# Break the eggs into a bowl except yolk of one of them, and whisk, add
yogurt and oil in it and whisk until it turns to smooth.
# Lay the first yufka on the bench, lay 1/3 of the mixture all over. Place the second yufka on it and lay 1/3 of the mixture all over it also.
# Lay the remaining 1/3 part of the mixture all over the third one also.
# Cut the edges of the yufkas to make it square shaped.
# Cut the run away pieces of yufkas into smaller pieces and lay them on the square shaped yufka layers.
# Mix the
cheese, parsley and crushed red
pepper and pour it all over the borek.
# Roll the borek, but be careful while rolling it, you should not roll it very hard or very laxly.
# Refrigerate the rolled borek for 2 hours to make it fixed.
# Cut it into 1.5 or 2 finger width pieces, and spread the yolk all over the pieces. Place them on the greased oven tray.
# Bake in 356 F oven until their upper sides turn to red.
