1. Allow 100 g butter to melt in a pan and mix it in a bowl with GAZİ milk, GAZİ yogurt, salt, pepper and 2 eggs. Crush the GAZİ herder’s cheese with a fork, finely cut washed parsley and blend it in.
2. Butter a flat sheet pan, lay a sheet of yufka on it, allow it to hang over at the edges. Pour some of the milk mixture over it. Lay a second sheet of dough on top of it, wet it with the milk mixture, spread half of the cheese filling on top of it. Lay the third sheet of dough on it, pour some of the milk mixture on top of it and spread it. Lay the fourth sheet of dough on it, wet it with the milk mixture and spread the remainder of the cheese mixture on it. Wet the last two sheets of dough with the milk mixture. Pour the rest of the milk mixture on the entire mass, fold the edges in and sprinkle some butter flakes over it.
3. Bake at 200°C for about 45 minutes. Serve hot.
Note: Yufka can be purchased in almost all Turkish stores and well-assorted supermarkets.