Crispy Turkish Cheese and Herb Yufka Rolls

Instructions

1. 1

   Wash 20 g fresh parsley and dry thoroughly with paper towels, then chop finely. In a medium bowl, mash 200 g crumbled white cheese with 2 g ground black pepper and chopped parsley. Crack 1 egg into a small cup and beat lightly with a fork. Lay out 300 g yufka triangles and set up a wide nonstick skillet.

2. 2

   Place one yufka triangle flat on your work surface with the wide base nearest to you. Spread about 15 g of cheese mixture in a narrow line along the bottom base, keeping a 2 cm clean border on both side ends. Fold the left and right side edges inward over the filling to lock it inside.

3. 3

   Roll the yufka tightly from the wide bottom up toward the pointed tip to form a neat cylinder shape. Dip your fingers into the beaten egg and moisten the pointed tip thoroughly before pressing it firmly against the roll to seal shut. Repeat this folding process with the rest of the triangles.

4. 4

   Pour 100 ml vegetable oil into the wide nonstick skillet and heat over medium heat for 3 minutes until warm and shimmering. Dip the tip of a wooden spatula into the oil; when steady tiny bubbles form around it, the oil has reached the proper temperature for pan-frying.

5. 5

   Brush top of rolls lightly with remaining egg and sprinkle with 15 g sesame seeds. Carefully place half of the rolls into the hot oil. Fry over medium heat for 3 to 4 minutes, turning frequently with tongs until crisp and golden brown all over. Lower heat if browning too fast.

6. 6

   Lift fried rolls out using a slotted spoon and drain on paper towels for 2 minutes. Repeat frying process for remaining rolls. Arrange warm, crispy cheese rolls on a platter accompanied by sliced fresh tomatoes and cucumbers. Serve warm alongside freshly brewed Turkish tea.