Sigara Böreği (Turkish Cheese Rolls)

Method

Tap a step when it's done.

1. 1Crumble the cheese with a fork and mix in the parsley, plus the egg and chili flakes if using. If the cheese is very salty, soak it in water for an hour first and drain.
2. 2Stack the yufka sheets and cut into quarters, then halve each quarter to get 8 triangles per sheet (24 in total). Keep the sheets you aren't using under a damp towel so they don't dry and crack.
3. 3Lay a triangle with its wide edge towards you. Place 1 tbsp filling along the wide edge in a thin line.
4. 4Fold in the sides and roll tightly towards the point into a thin cigar shape. Dab the tip with water to seal so it doesn't open in the oil.
5. 5Heat the oil in a small, deep pan to about 170-175 °C; a scrap of pastry dropped in should sizzle and rise at once.
6. 6Fry the rolls a few at a time without crowding, turning, for 2-3 minutes until golden all over. Drain on paper towels and serve hot.