Beat the egg a little, grate the sheep`s cheese with a coarse grater and coarsely chop the parsley. Mix everything together (but not too much).
Then cut the yufka leaves. A yufka leaf is approximately 80 cm in diameter. Quarter the two leaves with a knife or scissors and then third again (like pieces of cake) so that you get long triangles. You have to be careful with this. The dough is really very, very thin and cracks easily (I`m lucky that my father-in-law always brings freshness from Turkey. But Turkish people around the corner also have shrink-wrapped yufka leaves, sometimes even pre-cut). Then stack the triangles on top of each other.
Then spread a lightly heaped tablespoon of the cheese-parsley mixture on the wide end of a triangle. Wrap up the mixture so that nothing can leak out and create an elongated sausage and then roll it up further into the dough. Brush the last piece of dough with water and stick on it.
Do the same for all triangles. The rolls can now either be frozen or fried straight away. To do this, heat sunflower oil in a pan and deep-fry the cigar Börek rolls until they are golden brown.
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