Sigara Böreği (Cigar Börek)

🧂 Ingredients

• 500 g Phyllo dough sheets (or yufka)(Thawed according to package directions if frozen. Typically comes in large rectangular sheets.)
• 300 g Feta cheese(Preferably a block of feta that you can crumble yourself for better texture.)
• 1/2 cup Fresh parsley(Finely chopped.)
• 1 Large egg(Lightly beaten, acts as a binder for the filling.)
• Generous amount Vegetable oil or other neutral frying oil(Enough for deep frying, approximately 3-4 cups depending on your pot size.)
• Small bowl Water(For sealing the phyllo rolls.)

👨‍🍳 Instructions

1. 1

   Prepare the filling: In a medium bowl, crumble the feta cheese into small pieces. Add the finely chopped fresh parsley and the lightly beaten egg. Mix everything together thoroughly until well combined. The egg will help bind the cheese and parsley.

   ⏱️ 10 minutes
2. 2

   Prepare the phyllo: Carefully unroll the phyllo dough sheets. Keep them covered with a slightly damp kitchen towel or plastic wrap to prevent them from drying out while you work. Take one sheet of phyllo and lay it flat. If the sheets are very large, you may need to cut them in half or thirds lengthwise to create manageable strips, about 4-5 inches wide. Then, cut these strips diagonally to form long triangles.

   ⏱️ 15 minutes
3. 3

   Fill and roll the böreks: Place about 1-2 teaspoons of the feta mixture at the wide, base end of each phyllo triangle. Fold the sides of the triangle inward over the filling, then tightly roll the phyllo up towards the pointed tip, creating a cigar-like shape. Before you reach the tip, lightly moisten the edge with a little water using your finger to seal the roll securely, preventing it from opening during frying.

   ⏱️ 10 minutes
4. 4

   Fry the böreks: Heat a generous amount of oil in a deep pot or Dutch oven over medium-high heat until it reaches approximately 175°C (350°F). Carefully slide a few böreks into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until they are deeply golden brown and crispy. Use tongs to turn them gently. Once fried, remove the böreks from the oil and place them on a plate lined with paper towels to drain excess oil.

   ⏱️ 15-20 minutes

💡 Pro Tips

• ✓Keep phyllo covered with a damp cloth at all times to prevent it from drying out and becoming brittle.
• ✓Do not overfill the phyllo triangles, as this can make them difficult to roll and prone to bursting during frying.
• ✓Ensure the frying oil is at the correct temperature; too cool and the böreks will absorb too much oil, too hot and they will burn before cooking through.
• ✓Serve hot or warm for the best crispy texture. They can be reheated briefly in an oven or air fryer if needed.

🔄 Variations

• For a potato filling, boil and mash potatoes, then mix with spices like cumin, paprika, and chili flakes, and a little chopped onion.
• For a baked version, brush the rolled böreks lightly with melted butter or olive oil and bake at 200°C (400°F) until golden and crisp. This will result in a less oily but still delicious börek.

🥗 Nutrition

Per serving