Sigara Böreği
Local name: Sigara böreği
Slim filo cigars filled with feta and parsley, fried until golden and noisily crisp from end to end.
Photo: CMoi · CC BY-SA 3.0
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Medium
Method
- Mash the feta with a fork and mix in the finely chopped parsley, egg, olive oil and plenty of black pepper. Do not add salt.
- Whisk the flour into the water to make a light paste for sealing the rolls.
- Cut each filo sheet into two long triangles and keep the stack under a damp tea towel so it does not dry out.
- Spoon a line of filling along the wide base of each triangle, fold the sides in, then roll up tightly and brush the tip with flour paste to seal.
- Heat 3 cm of oil to 175°C and fry the rolls in small batches for 3 minutes, turning, until evenly golden.
- Drain on a wire rack rather than paper so they stay crisp, and serve very hot with lemon.
Rolling tightly matters: any gap lets oil in and the cigar turns greasy. You can shape them ahead and freeze them raw, then fry straight from frozen.
