Prepare the Filling: In a medium-sized bowl, crack the eggs and whisk them lightly.

Add the plain yogurt, salt, vegetable oil, chopped parsley, and grated cheese to the eggs. Stir everything together until well combined. The mixture should have a smooth, creamy consistency with bits of parsley and cheese throughout.

Prepare the Yufka Sheets: Lay the yufka sheets (or phyllo dough) on a clean, flat surface. If using phyllo dough, be sure to cover it with a damp towel to keep it from drying out while you work.

Brush the top of each sheet lightly with a bit of vegetable oil to help it crisp up as it bakes.

Fill and Roll the Yufka Sheets: Take a portion of the filling and spread it evenly across the surface of one yufka sheet. Be careful not to overfill, as the dough needs to roll up easily.

Starting from one edge, carefully roll the sheet up, forming a log shape. Repeat the process for the second sheet of yufka.

Shape the Rolls: Once you have rolled up both sheets, cut them into smaller sections, about 2-3 inches wide, depending on your preferred serving size.

Place the rolls on a baking tray lined with parchment paper.

Bake the Yufka Rolls: Preheat your oven to 180°C (350°F).

Bake the rolls in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy on the outside.

Serve: Let the rolls cool for a few minutes on a wire rack before serving. They are best enjoyed warm and can be served on their own or with a dipping sauce like yogurt or a light tomato salsa.