Instructions

1. In a bowl, mix crumbled cheese, parsley, and beaten egg until combined. If using, add very finely chopped red onion and red pepper.
2. Cut each round sheet of yufka into triangles (like pizza slices). Traditional size will yield roughly 30 rolls from 3 sheets with this amount of filling.
3. Place one triangle on your work surface, point facing away from you. Put a heaped teaspoon of filling about 2-3 cm above the wide base, forming a thin line across but leaving a small gap at each side.
4. Brush the upper part of the triangle lightly with the egg-milk mixture (this helps seal). Fold the wide base over the filling, tuck in the two side edges, and roll up tightly toward the tip to form a cigar-shaped roll.
5. Repeat with remaining pastry and filling.
6. Heat 2-3 cm of sunflower or vegetable oil in a deep pan. Fry the rolls in batches for about 3-4 minutes, turning, until golden brown and crisp.
7. Remove to paper towel to drain. Serve hot as a meze or for Turkish breakfast; they are also good warm or at room temperature.