Sigara Börek

Ingredients

• 2 yufka sheets about 30x30 cm (or phyllo dough)
• 400 g sheep cheese (feta)
• 1 handful parsley
• 1 sprig thyme
• 2 tbsp olive oil
• pepper from the grinder
• 0.5 tsp hot paprika powder
• 1 egg
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds

Instructions

1. 1.

   Spread the dough and cut into 12-16 triangles. For the filling, mash the feta with a fork. Wash the herbs, shake dry, pluck off leaves and finely chop. Mix feta with herbs, oil, pepper and hot paprika, then combine well. Separate the egg yolk from the white and set the whites aside.

2. 2.

   Place the dough triangles so that the point faces up. Spoon 1-2 tbsp of the feta filling onto the lower quarter of each triangle and fold the opposite sides toward the center. Roll the dough to about halfway. Brush the tip of the triangle with egg white and roll the phyllo completely.

3. 3.

   Preheat the oven to 200°C fan.

4. 4.

   Place the rolled pastries on a baking sheet lined with parchment paper, brush with egg yolk, sprinkle sesame seeds, and bake in the oven for 10-15 minutes until golden brown.