Street Food
Sigara Boreyi Fried Cheese Pastry Rolls
Ingredients
- - 12 sheets thin yufka or spring roll pastry
- - 250 g (9 oz) crumbled feta or a salty white cheese
- - 2 tbsp fresh dill, chopped
- - 2 tbsp fresh parsley, chopped
- - 1 egg, beaten (for sealing)
- - 500 ml (2 cups) vegetable oil, for frying
Method
- Mix the crumbled cheese with dill and parsley in a bowl.
- Lay a pastry sheet flat, place a small line of filling near one edge, and roll tightly into a thin cigarette shape, sealing the final edge with a little beaten egg.
- Repeat with the remaining pastry and filling.
- Heat the oil in a deep pan to 175C (350F).
- Fry the rolls in batches for 2-3 minutes, turning occasionally, until golden and crisp on all sides.
- Drain on kitchen paper and serve immediately while hot.
Introduction: Named for their slim, cigarette-like shape, these crisp fried pastry rolls filled with salty cheese are a favourite grab-and-go snack from Azerbaijani street vendors and bakeries, best eaten hot from the fryer.
Cultural Background: Named for their slim, cigarette-like shape, these crisp fried pastry rolls filled with salty cheese are a favourite grab-and-go snack from Azerbaijani street vendors and bakeries, best eaten hot from the fryer.
Tips: Roll the pastry tightly and seal the edge well, or the rolls may burst open in the hot oil. Keep unused pastry sheets covered with a damp cloth while working, as they dry out and crack quickly.
Variations: A version with mashed potato and herbs instead of cheese is popular as a vegetarian street snack. A minced meat filling is also common at bakeries.
Storage: Best eaten fresh; leftovers can be refrigerated for up to a day.
Reheating: Reheat in a hot oven or air fryer for a few minutes to restore crispness; avoid the microwave.
Nutrition: Approx. 130 kcal, 4 g protein, 8 g fat, 10 g carbohydrate per roll.
FAQs:
Q: Can these be baked instead of fried? A: Yes, brush with oil and bake at 200C (400F) for about 15 minutes until golden, though the texture will be slightly less crisp. Q: What pastry works best? A: Thin yufka, spring roll wrappers, or filo cut into strips all work well.
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