4 Serves
93 Mins
In a large mixing bowl, combine the cheese blend, chopped fresh parsley, salt, and black pepper until well incorporated.
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Vitamin K
64 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
69 µg / 400 µgCalcium
510 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
407 mg / 1,250 mgPotassium
133 mg / 4,700 mgSodium
1073 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
15 g / 20 gCholesterol
69 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Cut the warka or phyllo dough into long strips and place a spoonful of the cheese mixture at one end of each strip.
Fold the dough into tight triangles, sealing the edges with a little water or oil to ensure they stay closed during cooking.
Heat the oil in a frying pan over medium heat and fry the briouates until they are golden brown and crispy on all sides.
Remove the pastries using a slotted spoon and drain on paper towels before serving hot.
20
g31
g22
g
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Turkish