Sigara Böreği

Instructions

1. Step 1

   Combine the crumbled cheese, chopped parsley, and black pepper until evenly mixed.

   Ingredients used: 1.0 gr Black Pepper, 20.0 gr Parsley, 250.0 gr Turkish White Cheese

   Cookware: fork, mixing bowl

2. Step 2

   Stack the yufka sheets and cut each round sheet into 6 equal wedges, making 18 triangles.

   Ingredients used: 3.0 piece Phyllo Pastry

   Cookware: Chef Knife, cutting board

3. Step 3

   Pour the water into a small bowl for sealing the rolls.

   Ingredients used: 60.0 ml Water

   Cookware: small bowl

4. Step 4

   Place a heaped spoonful of filling across the wide end of each pastry triangle. Fold in the sides, roll firmly toward the point, and moisten the tip with water to seal.

   Cookware: cutting board, small bowl

5. Step 5

   Pour the oil into a deep frying pan and heat over medium heat to 175°C.

   Timer: 5 min (fixed)

   Ingredients used: 750.0 ml Vegetable Oil

   Cookware: deep frying pan, Kitchen thermometer

6. Step 6

   Fry the rolls in batches, turning as needed, until crisp and evenly golden.

   Timer: 4 min (fixed)

   Cookware: deep frying pan, Kitchen thermometer, kitchen tongs

7. Step 7

   Transfer the fried rolls to a wire rack set over a baking sheet. Let them drain and cool for 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: baking sheet, kitchen tongs, wire rack