Sigara Böreği (Sigara Böreği) — Turkish Crispy Rolled Cheese Pastry

• 3 sheetyufka sheets (round, thin pastry) (each about 45–50 cm wide; substitute with 12 spring roll wrappers if needed)
• 250 gfeta cheese (preferably Turkish beyaz peynir; drained)
• 100 gmozzarella cheese (low-moisture), grated (adds melt and stretch)
• 20 gflat-leaf parsley, finely chopped (about 1/2 bunch)
• 0.5 tspblack pepper, ground
• 1egg yolk (helps seal and adds color)
• 30 mlwater
• 600 mlneutral oil (sunflower or canola), for frying (use enough to keep rolls mostly submerged)

Instructions

1. 1

   Make the filling by crumbling the feta into a bowl, then mixing in the grated mozzarella, chopped parsley, and black pepper until evenly combined. Keep the mixture slightly chunky so the rolls don’t become pasty and heavy when fried.

2. 2

   Prepare the sealing slurry by whisking the egg yolk with the water until smooth and fluid. Set it beside your work surface with a small brush or spoon so you can seal each roll quickly before the yufka dries.

3. 3

   Lay one yufka sheet on the counter and cut it into 8 equal triangles like a pizza. Cover the remaining yufka with a clean towel to prevent it from drying and cracking while you roll.

4. 4

   Place about 20 g of filling near the wide end of one triangle, leaving a 2 cm border on both sides. Fold the left and right corners inward over the filling, then roll tightly toward the tip to form a slim cigar shape.

5. 5

   Brush a small amount (about 1 tsp) of the egg-yolk slurry on the last 4–5 cm of the triangle tip, then finish rolling to seal. Place the roll seam-side down on a tray and repeat with the remaining triangles until you have 24 rolls.

6. 6

   Heat the frying oil in a deep pan to 175°C, keeping the oil depth at least 3 cm for even browning. Test with one roll first; it should bubble actively and turn golden in about 2–3 minutes without darkening too fast.

7. 7

   Fry in batches of 6–8 rolls so the oil temperature doesn’t drop, turning once for uniform color. Cook each batch for 3–4 minutes until deeply golden and crisp, then transfer to a rack or paper towels to drain for 2 minutes before serving.