Summary

Ingredients

For 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

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Instructions

1. 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.
2. 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.
3. Fry the rolled yufkas in plenty of oil.