Melted Cheese and Cornmeal
A warm cornmeal, butter and melting-cheese dish inspired by Trabzon cooking.
Last updated:
Crisp Cheese Rolls
Peynirli Sigara Böreği
Crisp golden yufka rolls filled with white cheese, parsley and black pepper.
- Prep
- 30 min
- Cook
- 15 min
- Rest
- 0
- Total
- 45 min
- Servings
- 8
Ingredients
Method
Mix the drained cheese, parsley and black pepper.
Cut each round yufka sheet into eight equal triangular wedges. Keep unused wedges covered with a slightly damp clean towel.
Divide the filling evenly among the triangles, placing it across each wide end with a clear border. Fold both sides inward, roll firmly toward the point and moisten the tip with water to seal. Do not overfill.
Heat the oil in a deep heavy pan to 350°F, leaving plenty of headroom. Fry a few rolls at a time for 2–3 minutes, turning until evenly golden and crisp. Keep water away from the hot oil.
Drain on a rack or kitchen paper and serve hot. Refrigerate leftover cheese rolls promptly.
Cooking guidance
Drain the cheese well and keep unused yufka covered while shaping. For a vegetarian version, choose white cheese or feta made without animal rennet.
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