Cigar borek

Cigar borek

Sigara böregi

By
From
Turkish Meze
Makes
12
Photographer
Alicia Taylor

These are absolutely wonderful for breakfast or lunch. Serve them hot, while the pastry is still crisp and the feta is all warm and oozy.

Ingredients

Quantity Ingredient
250g feta
2 egg yolks
30g chopped flat-leaf parsley
375g packet filo pastry
sunflower oil, for pan-frying

Method

  1. In a bowl, mash the feta, egg yolks and parsley into a smooth paste. Season with sea salt and set aside.
  2. Cut the filo pastry into 20 cm squares. Take two sheets of the cut pastry and stack them on top of each other; cover the rest with a damp cloth so they don’t dry out.
  3. Place 2 tablespoons of the feta mixture in the middle of the pastry stack. Fold two sides in, then roll up into a cigar shape, sealing the end closed with a dab of water.
  4. Continue making more borek until all the ingredients are used.
  5. Heat about 2.5 cm of oil in a saucepan or large heavy-based frying pan over high heat. When the oil is hot, fry the borek in batches for 4–5 minutes on each side, or until golden brown.
  6. Drain briefly on paper towel and serve hot.
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