Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
IngredientsFor the filling: (potato)
- 500 g potato (s), peeled and cooked
- 50 g cheese, rated
- 4 tablespoon oil
- 0.5 ½ bunch parsley, fresh
- 1 onion (s)
- salt and pepper
- Pul Biber
- peppermint, dried
For the filling: (sheep cheese)
- 200 g sheep cheese
- 0.5 ½ bunch parsley, fresh
Moreover:
- 1 pack Yufka dough sheets in triangular shape, from the Turkish grocery store
- oil for deep-frying
Print Recipe
Pin Recipe Instructions
- For the potato filling, mix all the ingredients for the filling together. For the sheep`s cheese filling, mash the sheep`s cheese with a fork, chop the parsley and mix together.
- Spread the filling on the wider side of the yufka, fold the sides in and roll up. To prevent the yufkas from rising when frying, you can dip the ends in water and glue them together.
- Fry the rolled yufkas in plenty of oil.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below