Muska böreği, made by folding thin yufka into triangles and filling it with cheese and dill, is a practical snack fried briefly in hot oil. It's served hot alongside tea.
Mix the crumbled white cheese with finely chopped dill to prepare the filling.
Cut the phyllo sheets into long strips; whisk the egg and water and brush a thin layer onto the surface of each strip.
Place the filling at one end of the strip and fold it end to end into a triangle to shape the muska börek.
Heat vegetable oil over medium heat and fry the muska börek until golden brown on both sides, then drain excess oil on paper towels. Caution: Do not let the oil heat to smoking point, or the outside may brown quickly while the inside stays raw.
Important: Press the edges firmly closed while folding the phyllo strips, or the cheese will leak out during frying. Allergen: contains wheat (gluten) and dairy. Caution: if you don't let them rest on paper towels after frying, excess oil will make the börek's texture heavy.
If you add a few drops of lemon juice to the cheese, the filling of the muska börek takes on a fresher flavor.
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