Sigara Boregi

Ingredients

Instructions

1. 1

   Make the filling: combine the feta cheese, parsley, and black pepper in a bowl. Mix with a fork until evenly distributed, leaving some small feta chunks for texture.

2. 2

   Lay the filo sheets on a board and cut each sheet lengthwise into 3 equal strips to make 12 strips in total. Keep the filo covered with a barely damp clean towel while you work so it does not dry out and crack.

3. 3

   Place 1 heaped tablespoon of filling near the short end of a filo strip. Fold the sides inward over the filling, then roll up tightly into a slim cigar shape. Brush the final edge with beaten egg to seal. Repeat with the remaining strips and filling.

4. 4

   Pour the sunflower oil into a small deep frying pan or saucepan and heat to about 175-180 C. If you do not have a thermometer, test with a small filo scrap: it should sizzle immediately and rise without browning too fast.

5. 5

   Fry the rolls in 2 or 3 batches for 2-3 minutes per batch, turning once or twice, until deeply golden and crisp on all sides. Do not overcrowd the pan, or the oil temperature will drop and the borek will absorb excess oil.

6. 6

   Transfer the fried sigara boregi to a plate lined with paper towel and let them drain for 2 minutes. Serve hot while the pastry is shatteringly crisp and the cheese filling is soft.

Nutrition per serving

Notes

• •If your filo sheets are very thin or fragile, use 2 layers per strip and expect slightly fewer rolls.
• •White Turkish cheese is traditional; feta is the easiest widely available substitute and gives a very similar salty tang.
• •Serve with tea, lemon wedges, or a simple tomato-cucumber salad.
• •For cleaner frying, keep the sealing egg only on the final edge so it does not leak into the oil.

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