450 g bell pepper halves, roasted, ready made
2 clove(s) garlic
2 small tomatoes
½ bunch(es) parsley
200 g Feta cheese
½ tsp grated lemon rind
pepper some cumin,
10 sheet(s) filo pastry, (yufka), round
250 ml SOLIA Smile

Finely dice the garlic and tomatoes. Cut the drained bell peppers in stripes. Mix all ingredients together in a bowl. Finely crumble the feta into the bowl. Add the chopped parsley and grated lemon rind. Season with pepper and cumin.

Brush the yufka sheets with a little oil. Always put two yufka sheets on top of each other. Cut with a sharp knife the round yufka sheets in quarters. Evenly divide the prepared vegetable and feta mixture on the outer side of the sheets. Leave the edges free of filling. Fold in the edges a little and roll up the triangles starting from the broad side. Firmly press together the edges.

Heat the oil and deep-fry the rolls in about two minutes until golden brown and crispy all around. Place on kitchen paper to drain.

Serve plain or with a yoghurt and herb dip.