Sigara böreği is a Turkish classic, cheese rolled into thin pastry and crisped up. My version packs in extra protein with eggs and a hit of parsley.
Good as a snack or as a main course with yogurt on the side for even more protein.
A quick note on yufka: it’s a thin, unleavened Turkish flatbread, similar to phyllo but slightly thicker and more pliable. You’ll find it in Turkish or Middle Eastern grocery stores, often refrigerated. If you can’t find it, phyllo also works.
Makes about 24 rolls. Prep 20 minutes. Cook 25 minutes if baking, less if pan-frying.
Ingredients
- 2 soup bowls of cheese (about 2 cups). Feta, Turkish white cheese (beyaz peynir), or shredded mozzarella all work
- 2 eggs
- A handful of fresh parsley, chopped
- Black pepper, optional
- Yufka sheets (or phyllo)
- Water, for sealing the rolls
- Extra virgin olive oil, for brushing if baking
- Sunflower oil, for pan-frying
How to make it
- In a bowl, mix the cheese, eggs, parsley, and black pepper if using. This is your filling.
- Cut each yufka sheet into triangles.
- Place a spoonful of filling along the wide edge of a triangle. Roll it up tightly toward the point, tucking the sides in as you go.
- Seal the edge with a little water so the roll doesn’t open.
- Repeat until you have about 24 rolls.
To bake
Brush each roll with olive oil. Bake at 400°F (200°C) for about 25 minutes, until golden and crisp.
To pan-fry (the original)
Heat sunflower oil in a skillet over medium. Fry the rolls, turning to brown all sides, until crisp and golden. Drain on paper towels.
Serve warm or cold. Both are really delicious.
Leave a Reply