Pastries and dough-based dishes
Muska boregi is made by folding thin yufka sheets into triangles filled with cheese and dill, then quickly frying them in hot oil. Serve this easy snack warm with tea.
Mix the crumbled white cheese with the finely chopped dill.
Cut the yufka into long strips. Beat the egg with the water and brush a thin layer over each strip.
Place some filling at one end of a strip and fold it over itself into a triangle to shape the pastry.
Heat the cooking oil over medium heat. Fry the pastries until golden brown on both sides, then drain them on paper towels. Caution: Do not let the oil smoke; if the outside browns too quickly, the inside may remain undercooked.
Important: Press the edges firmly closed as you fold the yufka strips, or the cheese may leak out during frying. Allergens: contains wheat (gluten) and milk. Caution: Drain the pastries on paper towels after frying, or excess oil will make them heavy.
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