Back to 24 servings Pastry 3 large round sheets yufka dough, or 18 sheets phyllo; 12 spring roll wrappers can substitute Filling 7 oz feta cheese, crumbled and well drained; Turkish beyaz peynir if you can find it 3.5 oz low-moisture mozzarella, finely grated 0.5 cup fresh flat-leaf parsley, finely chopped 2 tablespoons fresh dill, chopped 1 large egg yolk, to bind the filling 1 teaspoon Aleppo pepper (pul biber), or 1/2 teaspoon crushed red pepper flakes 0.5 teaspoon freshly ground black pepper Assembly 1 large egg white, beaten with 2 tablespoons water to seal the rolls Frying 2 cups neutral vegetable oil, such as sunflower or canola, for frying; enough for 1 inch Garlic yogurt dip 1.5 cups plain yogurt, not Greek; low fat is fine 2 medium cloves garlic, finely minced or pressed salt, a pinch, to taste
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1 Step 1: Make the garlic yogurt dip: stir the yogurt, minced garlic and a pinch of salt together in a small bowl, cover and chill until serving; it keeps for several hours.2 Step 2: Mix the feta, mozzarella, parsley, dill, egg yolk, Aleppo pepper and black pepper into a slightly chunky, cohesive filling. Taste before adding any salt, since feta is already salty.3 Step 3: Cut each yufka round into quarters, then cut each quarter into triangles so you get about 24 triangles. Keep the sheets covered with a damp towel so they do not dry out.4 Step 4: Place about 1 tablespoon of filling along the wide end of a triangle, leaving a border at each side. Fold the sides inward, then roll tightly toward the point.5 Step 5: Brush the point with a little of the egg white mixture and press to seal, so the roll does not unwind or let oil in. Set seam-side down and repeat with the rest, keeping finished rolls covered.6 Step 6: Heat about 1 inch of oil in a deep, heavy pan over medium heat to 350°F (175°C).7 Step 7: Fry the rolls in batches without crowding, turning once or twice, for 2 to 3 minutes, until deep golden and blistered on all sides. Adjust the heat to keep the oil near 350°F (175°C) between batches.8 Step 8: Lift the rolls out with tongs or a slotted spoon and drain on paper towels for a minute or two. Serve hot with the garlic yogurt dip and lemon wedges.getsaucepan.com/r/06099a1a-3a04-5b60-9253-3bde6b3eba3f
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