Prepare the potato mixture. Cook and grate the potatoes and add some grated cheese, milk, melted butter and chopped herbs. (Clink on the link below for the full recipe and ingredients)
Lay a sheet of yufka on a work surface. Spoon ⅓ of the filling onto it and spread the mixture evenly. Place the second yufka sheet on top and cover it with the other ⅓ of the filling.
Trim the sides of the yufka into a rectangular and place the trimmings on top of the filling. Repeat the same with the last yufka and the potato filling.
Cut the cylinders crosswise into two cm thick slices using a sharp knife. peel the cling film around the borek. Arrange the boreks on a greaseproof paper-lined baking tray(s).