Sigara Borek

Instructions

1. Step 1

   Finely chop the parsley on the cutting board with the chef's knife, then combine it with the crumbled feta cheese in the mixing bowl.

   Ingredients used: 250.0 gr Feta Cheese, 20.0 gr Parsley

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Cut each of the 3 yufka into 8 equal wedges on the cutting board, making 24 wedges total, and keep the wedges covered while working to prevent drying.

   Ingredients used: 3.0 piece Yufka

   Cookware: Chef Knife, cutting board

3. Step 3

   For each of the 24 wedges, place one 11.25 gr portion of the feta and herb mixture near the wide end, fold in the sides, and roll tightly toward the point, tucking the point underneath.

   Cookware: cutting board, mixing bowl

4. Step 4

   Pour the vegetable oil into the skillet and heat it over medium heat for 3 minutes, until it shimmers but does not smoke.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 ml Vegetable Oil

   Cookware: skillet — medium heat

5. Step 5

   Fry the 24 rolls in 3 batches of 8 over medium heat, turning each batch with the kitchen tongs after about 1.5 minutes, for 3 minutes per batch total, until crisp and evenly golden; transfer each finished batch immediately to the wire rack.

   Timer: 9 min (scalable)

   Cookware: kitchen tongs, skillet — medium heat, wire rack

6. Step 6

   Leave the fried rolls on the wire rack for 2 minutes so excess oil drains and the pastry firms, then serve while crisp.

   Cookware: wire rack