Summary

Ingredients

• 1 packet Yufka pastry sheets (triangular)
• 200 g sheep cheese
• some stalks parsley
• 1 tablespoon pomegranate syrup
• 1 tablespoon olive oil
• 1 teaspoon pul beaver
• salt and pepper
• 1 liter oil for deep-frying

Print Recipe Pin Recipe

Instructions

1. Roughly cut the sheep`s cheese. Mix with the finely chopped parsley, syrup and a little salt and pepper in a bowl. Add a little olive oil.
2. Place a heaping teaspoon of the filling on each yufka leaf and distribute it. Leave a margin of 2 to 3 cm. Fold in the sides and then roll up the dough from below. Moisten the ends of the dough a little.
3. Put the oil about 2 cm high in a saucepan and heat to 170 ° C. Fry the Börek in portions in hot fat for 2 to 3 minutes. Let cool on paper towels.