Sigara Böreği (Fried Cheese-Filled Pastry Rolls)
The Quirky Foodster Team
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
- In a bowl, mash the feta with the parsley and egg yolk until well combined into a paste.
- Lay a pastry sheet flat and place a small log of the filling near one edge.
- Roll tightly into a thin cigar shape, brushing the final edge with beaten egg to seal.
- Repeat with the remaining sheets and filling.
- Heat about 3 cm (1 1/4 in) of oil in a deep frying pan to 175°C (347°F).
- Fry the rolls in batches for 2–3 minutes, turning, until golden brown and crisp all over.
- 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.
- 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
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