Yufka Rolls with Feta

Ingredients

• 2 yufka dough sheets about 30x30 cm (or phyllo dough)
• 400 g sheep cheese (feta)
• 1 handful parsley
• 1 sprig thyme
• Pepper (freshly ground)
• 0.5 tsp paprika powder (spicy)
• 1 Egg white
• vegetable oil (for frying)

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 leaves and finely chop. Season the feta with herbs, pepper and spicy paprika and mix well.

2. 2.

   Place the dough triangles so the tip points upward. Spoon 1–2 tbsp of the feta mixture onto the lower quarter of each triangle and fold the opposite sides toward the center. Roll the dough up to the middle. Brush the tip of the triangle with egg white and roll the phyllo dough completely.

3. 3.

   Heat plenty of oil in a pan and fry the rolls in batches, turning, for 4–5 minutes until golden brown. Remove, drain on kitchen paper and serve.