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Sigara Böreği (Fried Cheese-Filled Pastry Rolls)

The Quirky Foodster Team

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4
Servings

Ingredients

  • Yufka or spring roll wrappers — 12 sheets
  • Feta cheese, crumbled — 200 g (7 oz)
  • Fresh parsley, finely chopped — 2 tbsp
  • Egg yolk, for filling — 1
  • Egg, beaten, for sealing — 1
  • Sunflower oil, for frying

Method

  1. In a bowl, mash the feta with the parsley and egg yolk until well combined into a paste.
  2. Lay a pastry sheet flat and place a small log of the filling near one edge.
  3. Roll tightly into a thin cigar shape, brushing the final edge with beaten egg to seal.
  4. Repeat with the remaining sheets and filling.
  5. Heat about 3 cm (1 1/4 in) of oil in a deep frying pan to 175°C (347°F).
  6. Fry the rolls in batches for 2–3 minutes, turning, until golden brown and crisp all over.
  7. Drain on paper towels and serve hot.

Introduction: Named for their slim, cigarette-like shape, sigara böreği are crisp fried pastry rolls filled with a salty white
cheese and herbs, a favourite starter served at gatherings and alongside drinks.

Cultural Background: Named for their slim, cigarette-like shape, sigara böreği are crisp fried pastry rolls filled with a salty white
cheese and herbs, a favourite starter served at gatherings and alongside drinks.

Tips: Roll tightly so the filling stays enclosed and the pastry crisps evenly. Keep unused pastry sheets covered with a damp cloth, as they dry out and crack quickly.

Variations: Use a mix of feta and grated mozzarella for a stretchier filling. Bake instead of frying at 200°C (400°F) for 15–18 minutes, brushing with oil, for a lighter version. Naturally vegetarian as written.

Storage: Refrigerate uncooked rolls for up to a day, or store cooked rolls in the fridge for up to 2 days.

Reheating: Reheat cooked rolls in a 200°C (400°F) oven for 6–8 minutes until crisp again; avoid microwaving, which
softens the pastry.

FAQs:

Q: What is yufka?

A: A thin, round Turkish pastry sheet similar to phyllo, sold fresh or frozen at Middle Eastern grocers.

Q: Can I use phyllo instead?

A: Yes, though you may need to layer two sheets together for enough structure to hold the filling.

Q: Can these be made ahead and frozen?

A: Yes, freeze the uncooked rolls on a tray, then bag them; fry straight from frozen, adding a minute or two.

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