- CHEESE FILLING: 2 cups (400 gr) Turkish white cheese or feta, crumbled or cottage cheese, 2 tablespoons of Turkish ka■ar, kashkaval or parmesan cheese, grated, 1 egg, salt (if desired), 1 cup (60 gr) chopped parsley, 1 cup (60 gr) chopped di
- MEAT FILLING: 1/2 lb (225 gr) minced beef, 1 grated onion, 1 tablespoon butter, 1 small tomato, grated, 1/2 cup (30 gr) chopped parsley, salt and pepper to taste
- VARIETY FILLINGS: Spinach puree or sliced sausages sautÚd in butter and tomato juice can also be used as fillings.
- PASTRY: 3 filo sheets or 2 yufka sheets (unleavened pastry) , 1/3 cup (70 gr) melted butter (for baking) , 1/2 cup (125 ml) cold water (for sealing) , 1 egg yolk (for brushing tops) , 1 1/2 cups (300 ml) salad oil (for frying)
Put cheese, egg, salt, parsley and dill in a bowl, mix with a fork. Set aside.
SautÚ meat in frying pan with onion and butter for 10 minutes.
Add tomato, parsley, salt and pepper and cook for another 10 minutes. Set aside.
Pile pastries or yufkas on top of each other, cut with a sharp knife into 6 strips.
Cut each strip into 2, obtaining 12 strips from one sheet.
Divide filling into 12 portions and put each portion on to the edge of each strip and roll them up. Seal with a pastry brush dipped in milk. Brush pastry with egg yolk and fry until golden brown.