The Yufka dough sheets can already be bought in the finished triangle shape in the Turkish supermarket. Take these out of the refrigerator shortly before processing, but leave them in the package, otherwise they will dry out.
We use a mixture of sheep cheese and dill as a filling; the dill is more optional here, so it can be replaced by other herbs (e.g. parsley) or simply left out completely.
For the filling, finely chop the dill and crumble the sheep`s cheese in a larger bowl with a fork. Separate the eggs, collecting the egg whites in a small bowl. Add the egg yolks and the finely chopped dill to the crumbled sheep`s cheese and stir well. Now take the Yufka pastry sheets out of the package. They usually stick to each other, so always first separate the sheet to be filled from the rest.
Using a teaspoon, place a walnut-sized heap of the sheep`s cheese mixture in the middle of the short side, leaving some space to the back. Fold in towards the tip so that the filling is covered, then fold the long sides in towards the middle and roll everything up towards the tip. Dip the tip of the roll into the egg white and stick it to the roll.
If the Böregi have not yet been processed, it is advisable to put them in a cool place and cover them as they dry out very easily.
To deep-fry the cigars, heat the oil in a large saucepan or in the deep fryer. Depending on the size of the pot / deep fryer, add Börek to the oil and fry until golden brown in a few minutes, turning the rolls several times.
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