Sigara Böreği — Crisp Feta Rolls

Ingredients

• 8 oz Feta, crumbled or finely chopped
• 8 sheets yufka or phyllo pastry
• Big handful parsley and dill, finely chopped
• 1 egg, lightly beaten
• ½ tsp black pepper
• 2 tbsp milk, for sealing
• 2 cups neutral oil, for frying
• Lemon wedges, for serving

Method

1. Mash the Feta with the herbs, half the beaten egg, and the pepper. Taste before salting — feta usually brings enough on its own.
2. Cut the pastry into long triangles with a 4-inch base. Keep the stack under a damp towel; phyllo dries out in about the time it takes to answer a text.
3. Spoon a finger of filling along the wide edge, fold the two corners inward, and roll tightly toward the point. Brush the tip with milk and press to seal, then set seam-side down.
4. Heat the oil to 350°F (175°C). Fry 5 or 6 at a time, turning once, 2–3 minutes until they are the color of straw and audibly crisp when nudged.
5. Drain upright in a colander so the steam escapes and the bottoms stay crunchy. Serve hot with lemon and strong tea.