Method
Mash the cheese with a fork and mix with finely chopped parsley, egg and pepper.
Cut the yufka sheets into long triangles.
Put 1 tbsp of filling on the wide end of each triangle, fold in the sides and roll up tightly; seal the tip with water.
Fry in batches in 1 cm of hot oil for 2–3 minutes until golden, turning once.
Drain on kitchen paper and serve warm.
Tip from the storeYufka and beyaz peynir are in our chiller – a creamy cheese makes the filling easier to spread.