Turkish Cigars (Rakakat)

10 sheets phyllo pastry
1 bunch chopped parsley
1 litre rice bran oil
250 g halloumi, cut into 20 strips
¼ tsp SIDS CRAZY SALT
250 g feta crumbled

Remove the phyllo from the package and cover with a clean, damp towel. Working with 1 piece at a time, place the phyllo with the short end facing you. Place a few whole sprigs or a small heap of chopped parsley near the end closest to you and fold the phyllo over the parsley. Rub the folded pastry with a little oil.
Place a strip of halloumi, a very light sprinkle of SIDS CRAZY SALT and about 1 tablespoon crumbled feta alongside the folded phyllo and fold the side edges in about 12 mm and roll the whole thing up into a neat cigar shape. Seal the end with a little oil. Repeat with the remaining ingredients, working fairly quickly so that the pastry doesn't dry out or simply cover them with baking paper and a towel.
In a large pot set over medium-high, heat the oil to 180°C, until as soon as you drop a little bread becomes golden brown in 30 seconds. Place a plate topped with several paper towels or a brown paper bag alongside the stove. Working in batches, carefully add a few cigars to the oil and fry until golden brown, turning as necessary, 3-5 minutes. (If your phyllo rolls insist on floating cheese side down and aren’t browning evenly, use a slotted spoon or skimmer to keep the uncooked side submerged in the oil) Be careful not to crowd the oil and check the temperature of the oil after each batch to ensure it’s at the appropriate heat for frying.
Drain the Turkish cigars on the paper towels or brown bag and devour immediately.