Makes 4
1/2 sheet of yufka pastry
100g Turkish hard kashar cheese
100g Pastirma (sun-dried, spice cured beef backstrap)
10g chopped flat parsley
1 egg
20g breadcrumb
1. Cut the fresh yufka pastry in to 4 triangles. Fill each with shredded kashar cheese, chopped parsley and a slice of pastirma.
2. Roll the pastry to make a two finger wide roll. Dip into the beaten egg, then coat with breadcrumbs. Pan fry each side until golden brown.
3. Dry off on a paper towel, and serve hot!
