Photograph of the finished Borek cheese

Middle East · Cuộn bột chiên nhân phô mai ngò tây

Borek cheese

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin yufka pastry sheets Thin yufka pastry sheets 12 leaves
  • Photograph of Feta cheese Feta cheese 1.3 lb
  • Photograph of Parsley Parsley 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 6 cups
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Spring onion Spring onion 3.5 oz

Method

  1. 1 Grate the feta cheese into crumbs and mix it with parsley, green onions, and pepper.
  2. 2 Cut the yufka leaf into an elongated triangle and place a strip of the kernel along the wider edge.
  3. 3 Fold both sides inwards and roll it tightly into a tapered tube like a cigarette.
  4. 4 Brush beaten egg onto the end edge and press firmly to prevent the tube from bursting in the oil.
  5. 5 If the edges aren't sealed tightly, the tube will open and the cheese will spill all over the pan.
  6. 6 Fry in oil at 175 degrees for 3 minutes until the crust is golden and crispy, then drain on a rack.

With an appliance

  • Air fryer 35 min

    Step 6: Brush evenly with oil, then steam in a hot air oven at 195 degrees for 11 minutes, flipping at minute 6.

Start cooking