Sigara Borek (Cheese Rolls)

Crispy Turkish yufka pastry rolls filled with white cheese and parsley and pan-fried until golden. A staple of Turkish breakfast tables and tea time.

Ingredients

• 400 g (3 sheets) yufka pastry
• 250 g white cheese (feta)
• 30 g (½ bunch) parsley
• 50 g (1) egg
• 100 g sunflower oil (for frying)

Instructions

1. 1

   Beat the egg and set aside 1 tablespoon for sealing. Crumble the cheese with a fork and mix in the finely chopped parsley and the rest of the egg.

2. 2

   Stack the yufka sheets and cut them into quarters, then cut each quarter in half, giving 8 triangles per sheet (24 in total).

3. 3

   Place 1 heaped teaspoon of filling along the wide edge of each triangle, fold in the sides and roll tightly towards the tip; seal the tip with the reserved egg.

4. 4

   Heat the oil in a wide frying pan over medium heat; fry the rolls in batches, seam side down first, turning until golden on all sides, 1-2 minutes per side.

5. 5

   Drain on a plate lined with paper towels and serve hot.

Nutrition

Per serving