Sigara Boregi – The Turks serve this delicious treat with tea as a snack. I like to eat them for breakfast with black olives. Here is a link to Hayriyes’s recipe for Sigara Borek (Turkish Cigars). http://www.turkishfoodandrecipes.com/2008/12/cigarette-borek-sigara-boregi.html. It is a lovely phyllo dough filled with feta and other ingredients, rolled like a cigar, and fried.
My variations and tips on this lovely treat follow:
- add a lot (1/2 cup) of chopped fresh parsley instead of dill
- add an egg and black pepper
- mix the feta, egg, black pepper, and parsley with a fork
- Cut phyllo into triangles – base should be about 6-7″ and about 6-7″ long to the point. Tip on phyllo – Phyllo comes in thicknesses indicated by number. #4 is what we generally find in U.S. markets. It may be easier to use #7 or 9 which are thicker, if you can find them. If you happen to be in Philly, there is a Turkish owned corner store. They sell thick triangle-shaped phyllo just for this purpose.
- Place a spoonful or 2 at the straight edge. Roll towards the point, tucking in the sides about 1/3 of the way down.
- Cigars can be fried in deeper oil, but I prefer a thin coating in my pan. Heat the pan on high heat. Lower temp to med or med-high when cooking.
- Place the cigars, point down to the pan – otherwise it will unroll. Flip to the other side when brown.
- Don’t walk away while cooking – they don’t take long. You are just browning them, not baking them!
- If you need more help, send me a message or check You Tube for step by step videos!
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