Preparation :
Saute the margarine and flour for two minutes in a saucepan. Add 1/4 glass hot milk and 1/4 tablespoon salt and stir until mixture becomes quite thick. Remove from the stove and allow to cool. Put 200 gr. cheese into another bowl, mash with a fork, add chopped parsley and blend the cheese with the eggs. Add to this mixture the white sauce you have prepared, mix them all together. Put milk and margarine into another bowl, blend until smooth, allow to stand. Roll out one sheet of the yufka to 1.5 times larger than the size of the tray on which it will cook. The other layer should 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 and 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, and margarine and milk mixture as before. Brush the top with the remaining milk and margarine mixture, bake in moderately hot oven for an hour and serve.
Sauce: Mash white cheese in a bowl. Add melted margarine, flour, eggs, milk, parsley and salt to taste. Blend to have homogenious mixture.