Pastries and dough-based dishes
Yag boregi is a Konya-style pastry made by rolling handmade pastry sheets paper-thin, folding and filling them with cheese, then frying them in hot oil. Rolling the delicate dough thinly without tearing it takes practice, so it is best to practice before making it for a large gathering.
Knead the flour, egg, water, and salt into a smooth dough. Wrap it and let it rest at room temperature for 30 minutes.
Divide the dough into 8 pieces. On a floured surface, roll each piece paper-thin with a rolling pin, working from the center outward.
Sprinkle crumbled cheese and parsley over one half of each pastry sheet. Fold the other half over the filling and press the edges to seal.
Heat the cooking oil over medium heat. Fry the pastries for 5 minutes, turning them until golden brown and crisp on both sides.
Roll the pastry from the center outward to keep it an even thickness and prevent uncooked spots. Check the oil temperature; oil that is too hot can burn the outside while leaving the inside raw. Allergen information: Contains wheat (gluten) and dairy (cheese).
Beyaz peynir yerine editör notundaki gibi kaşar kullandım ve tuzu bir tutam azalttım, ısırınca gerçekten hafifçe uzayan lifli bir doku çıktı; misafirlerim en çok bunu beğendi.
Yufkayı kâğıt inceliğine getirmek bende tarifte yazan 40 dakika yerine tam bir saat sürdü, ilk kez yapıyordum ve elim alışkın değildi. Sonuç yine de yırtılmadan çıktı, sabretmeye değdi.
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