Peynirli Sigara Böreği — Crisp Cheese Rolls

Slim yufka rolls filled with white cheese and parsley are fried until blistered and crisp. Serve them hot as a meze or tea-time snack.

Makes 24 | Prep 30 minutes | Cook 15 minutes

INGREDIENTS

• 3 large round yufka sheets, cut into 8 triangles each

• 300 g Turkish beyaz peynir or feta, crumbled

• ½ bunch parsley, chopped

• Black pepper

• Water, for sealing

• Neutral oil, for frying

METHOD

1. Mix cheese, parsley and pepper.

2. Place a spoonful across the wide end of each yufka triangle, leaving a border.

3. Fold the sides inward and roll tightly toward the point. Moisten the tip with water and seal.

4. Heat 4 cm oil to 175°C / 350°F.

5. Fry in batches, turning, for 2–3 minutes until evenly golden.

6. Drain on a rack or paper and serve immediately.

COOK’S NOTE

Keep unused yufka covered with a damp towel. Roll firmly without overfilling so the cheese remains inside during frying.