Cigar börek with feta and parsley

Ingredients for 4 servings:

• 200 g sheep’s cheese
• 1 bunch parsley, flat
• 1 egg(s)
• 2 sheets of dough (yufka)
• some water
• e.g. oil (sunflower oil) for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

from the son-in-law

Beat the egg slightly, grate the feta cheese with a coarse grater, and roughly chop the parsley. Mix everything together (but don’t overmix). Then cut the yufka leaves. One yufka leaf is about 80 cm in diameter. Cut the two leaves into quarters with a knife or scissors, then into thirds again (like slices of cake) to create long triangles. You have to be careful with this. The dough is really very thin and tears easily (I’m lucky that my father-in-law always brings home fresh yufka from Turkey. However, the Turkish shop around the corner also sells shrink-wrapped yufka leaves, some of which are even pre-cut). Stack the triangles on top of each other. Then spread a slightly heaped tablespoon of the cheese and parsley mixture over the wide end of each triangle. Wrap the mixture up so that nothing can leak out and create an elongated sausage, then continue to roll it into the dough. Brush the last piece of dough with water to “stick” it in place. Repeat this process with all the triangles. The rolls can now either be frozen or fried immediately. To do this, heat sunflower oil in a pan and fry the cigar börek rolls until golden brown. A delicious appetizer!