Thin, crispy yufka rolls, filled with salty white cheese and parsley, fried until golden and light. A great Turkish classic to serve piping hot, as a mezze or a convivial appetizer.
Ingredients
- 3 leaves yufka sheets
- 250 g sheep or cow's milk feta
- 0.5 bunches fresh flat-leaf parsley
- 1 piece egg
- to taste ground black pepper
- 60 ml cold water
- 500 ml sunflower oil
Method
- Crumble the feta in a bowl with a fork until you obtain a granular but still soft texture.
- Finely chop the parsley, add it to the cheese with the beaten egg and pepper, then mix until the filling holds together without becoming liquid.
- Unfold the yufka sheets on the work surface and cover them with a barely damp kitchen towel so they remain pliable.
- Cut the yufka into long triangles, then place a little filling at the base of each triangle, leaving the edges free.
- Fold the sides over the filling, roll tightly toward the point, then moisten the end with cold water to seal the roll well.
- Heat the oil in a deep skillet until a small piece of yufka sizzles immediately without browning too fast.
- Fry the böreks in small batches, turning them gently, until they are evenly golden and very crispy.
- Drain on paper towels, let rest briefly so the surface remains crunchy, then serve while still hot.
Nutrition
Per serving
- Energy
- 439.7 kcal
- Protein
- 14.02 g
- Carbohydrate
- 15.84 g
- Fat
- 35.96 g
- Fibre
- 0.77 g
- Calcium
- 2.44 mg
- Iron
- 0.1 mg
- Magnesium
- 0.96 mg
