Turkish cuisine · Dough, Pasta & Rice

Sigara Böreği

Crispy fried pastry rolls with a feta filling.

Ingredients · for 4 servings

• 10 yufka triangles
• 250 g feta
• Parsley
• 1 egg
• Oil for frying

Instructions

1. Mash the feta finely in a bowl with a fork and mix with finely chopped parsley.
2. Lay out the yufka triangles, put 1–2 tbsp filling on the wide side and fold the side edges in slightly.
3. Roll up tightly into cigars and seal the tip with whisked egg or a little water so they don't spring open.
4. Heat oil in a pot or pan to 170–180 °C (a scrap of dough sizzles right away).
5. Fry the börek in batches for 2–3 min until golden brown and crispy, turning them.
6. Drain on paper towels and serve hot – crispy outside, creamy inside.