In Turkey, this snack is made from “yufka,” an unleavened soft flatbread that is somewhere between the consistency of fillo dough and flour tortillas. If you can’t get yufka, you can substitute Chinese eggroll wrappers, available in most grocery stores.
1 package eggroll wrappers
1 teaspoon dill, fresh or dried
1 cup crumbled feta cheese (buy it whole and crumble it yourself – pre-crumbled feta is expensive and the flavor is compromised)
½ teaspoon salt
1 egg, beaten
Light olive oil, for frying
Water, to seal
rollIn a small bowl, mix cheese, egg, dill, and salt. Take an eggroll wrapper and put about ½ tablespoon of filling in one corner. It is not a lot of filling, don’t put too much or they will be hard to wrap. Wrap according to diagrams, using water to seal. Continue until you have used all of the filling. Fry in a small amount of oil until light brown in color. Remove from pan and place on paper towel to drain excess oil. Serve hot.