Crispy Turkish Feta Cheese Rolls

Instructions

1. 1

   Set up your workspace. Wash and finely chop 15 g of fresh flat-leaf parsley. Crumble 200 g of Turkish feta cheese into a medium mixing bowl. Lay 200 g of triangular yufka pastry sheets flat on a dry board and fill a small bowl with 50 ml of room temperature water for sealing.

2. 2

   To the bowl with crumbled feta, add the chopped parsley, 1 egg yolk, 3 g of pul biber pepper flakes, and 1 g of ground black pepper. Mash everything together using a fork until it forms a uniform, thick, rollable paste. If the mixture feels too dry, mash for another minute.

3. 3

   Lay one triangle of yufka flat with the wide base facing towards you and the tip pointing away. Spoon about 1 tablespoon (15 g) of the cheese mixture along the wide bottom edge, leaving a 1 cm border on both sides. Fold the left and right side edges inward over the filling.

4. 4

   Roll the yufka sheet tightly upward from the wide base towards the pointed tip. Dip your fingers into the bowl of water and moisten the pointed tip thoroughly. Press the wet tip firmly against the roll to seal it completely so it stays shut during frying. Repeat for all rolls.

5. 5

   Pour 150 ml of sunflower oil into a wide nonstick skillet and heat over medium heat for 3 minutes until shimmering. Carefully add 5 to 6 rolls to the hot oil in a single layer. Fry for 2 to 3 minutes per side, turning with tongs, until golden brown and crisp all over.

6. 6

   Using a slotted spoon, transfer the crispy cheese rolls to a plate lined with paper towels to drain excess oil. If the oil gets too hot between batches, reduce the heat slightly. Serve hot and fresh on a platter alongside sliced ripe tomatoes and black olives.