Preparation :

• Mix milk, vegetable oil, 1 egg, and 1 egg white in a large bowl.
• Chop parsley and dill finely, mix with crumbled cheese.
• Place a yufka sheet and spread 5-6 tbsp of the milk mixture, fold and open to absorb.
• Cut the yufka into 4 parts, place cheese mixture on the wide end, roll into a cylinder, then shape into a rose.
• Brush with egg yolk, optionally sprinkle with nigella seeds or sesame.
• Bake in a preheated oven at 180°C for 25 minutes.