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Sigara Böreği

Serves 4 to 6 Appetizer vegetarian, Appetizers

Sigara Böreği

Sigara Böreği, with its delicate, cylindrical shape, is a beloved staple of Turkish tea-time tables. This dish is traditionally prepared in homes throughout Turkey, where it offers a savory complement to the afternoon tea ritual. It's a familiar sight at gatherings, where plates of these golden, crispy rolls are shared among friends and family, each filled with a comforting mixture of feta and parsley.

The taste of Sigara Böreği is a harmonious blend of creamy feta and fresh parsley, wrapped in thin yufka sheets that fry to a satisfying crisp. The flavors are brightened with a hint of fine sea salt and black pepper, making each bite a delightful contrast of textures and flavors. Enjoy them hot and freshly fried, when the yufka is at its crispiest and the filling warm and luscious.

Ingredients

  • 10yufka sheets
  • 300 gfeta
  • parsley — chopped
  • for fryingoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by crumbling 300 g of feta cheese into a medium bowl. Finely chop a handful of fresh parsley and add it to the feta. Mix them together with a fork until the parsley is evenly distributed throughout the cheese. Season with fine sea salt and black pepper to taste, keeping in mind that feta is already salty.
  2. Lay out one yufka sheet on a clean, flat surface. If the yufka is large, you may want to cut it into halves or quarters to make it easier to handle. Place a tablespoon of the feta and parsley mixture near the wider edge of the yufka piece. Fold the sides over the filling, then roll it tightly towards the pointed end, creating a cigar shape.
  3. Repeat the filling and rolling process with the remaining yufka sheets and filling mixture. Ensure that each roll is sealed properly to prevent the filling from escaping during frying. If needed, dampen the pointed end of the yufka with a little water to help seal the roll.
  4. In a large frying pan, pour enough oil to cover the bottom generously, about 1 cm deep. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. You can test the oil by dipping the edge of a börek into it; if it sizzles, the oil is ready.
  5. Carefully place the börek rolls into the hot oil, leaving space between each to allow for even cooking. Fry them in batches if necessary, turning occasionally with tongs until they are golden brown and crisp on all sides. This should take about 3-4 minutes per batch.
  6. Once the börek are golden brown, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Allow them to cool slightly, as this will also help them crisp up further.
  7. Finally, transfer the Sigara Böreği to a serving platter. Sprinkle with a little more fine sea salt if desired, and serve immediately while they are still warm and crispy. Enjoy as a delightful snack or appetizer, perfect for sharing.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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