Today I am going to show you how to make my husbands favorite Turkish appetizer – sigara borek! Sigara borek are, like the name sounds, cigar shaped phyllo stuffed with cheese.
This dish only requires four ingredients, so it’s perfect to whip up when you have people stopping by.
Let me show you how to make this.
First parsley, eggs, crumbled feta, and one 16 oz. box of frozen phyllo dough that we’ve defrosted in the fridge overnight.
Sigara borek are traditionally made with a flat dough called yufca that is a flat sheet of dough, and not so flat like phyllo dough but because I haven’t found yufka yet, we are going to be using what we can find in our regular grocery store.
Measure out five tablespoons of chopped parsley, two egg and 1 cup of crumbled feta cheese and mix together.
Now, we’ll need to work with the phyllo. When you unroll the phyllo dough you’ll need a lot of dry surface area and something to cut the dough with, a sharp knife works, and a plate that can hold your finished sigara borek and two damp paper towels – one to put over the finished sigara borek and one to put over the phyllo dough that you aren’t working with so it doesn’t dry out.
Now, we’re ready to get started with the phyllo. We’ll be working with three sheets of phyllo dough per roll, so separate out three sheets of phyllo.
Sorry for the weird camera angle by the way, I hope it’s not confusing!
I hope you try this recipe out.
- 1 16 oz. box phyllo dough
- 5 tbsp chopped parsley
- 2 egg
- 1 cup crumbled feta cheese
- Vegetable oil for frying
- Mix parsley, egg, and feta cheese in a bowl
- Separate three sheets of phyllo dough and place on a clean work surface
- Cut long sheet into 4 triangles
- At the base of each triangle, place 1.5 tsp of filling
- Fold over the sides of the dough, roll dough up to the point, and secure with a dab of water
- In a shallow frying pan, heat up ½ inch of oil over medium heat
- Once oil is hot, shallow fry the sigara borek until lightly browned on all sides
- Serve hot