Sigara Boregi – Turkish Cheese Rolls Recipe

Introduction

Sigara Boregi, or Turkish cheese rolls, are crispy, golden pastries filled with a savory blend of feta and mozzarella cheese mixed with fresh parsley. These delightful rolls make a perfect snack or appetizer, loved for their crunchy exterior and melty cheese interior.

Ingredients

• 1 cup feta cheese, crumbled
• 1 cup mozzarella, grated
• ¼ cup parsley, chopped
• 8 pieces phyllo sheets (filo pastry)
• 1 tablespoon water (for brushing)
• ½ cup oil (for frying)

Instructions

1. Step 1: In a bowl, combine the crumbled feta cheese, grated mozzarella, and chopped parsley. Set the filling aside.
2. Step 2: Cut each phyllo sheet lengthwise into 4 equal strips. Keep the remaining strips covered with a tea towel to prevent drying.
3. Step 3: Place one strip on a clean surface. Add about 1 tablespoon of the cheese filling at one end of the strip.
4. Step 4: Fold the two long edges slightly inward to cover the filling, then roll the strip tightly toward the opposite end.
5. Step 5: Brush a little water on the tip of the strip to seal it, then place the roll on a plate. Cover with a towel to keep it moist.
6. Step 6: Repeat the rolling process with the remaining strips and filling, always keeping unused strips covered.
7. Step 7: Heat oil in a frying pan over medium-high heat until hot but not smoking.
8. Step 8: Fry the cheese rolls in batches, turning occasionally, until they are golden brown and crispy on all sides.
9. Step 9: Transfer the fried rolls to a plate lined with paper towels to drain any excess oil. Serve warm or at room temperature.

Tips & Variations

• Always cover phyllo dough with a kitchen towel to prevent it from drying out while working.
• Do not overfill the rolls to avoid cheese oozing and oil splattering during frying.
• Use a mix of feta and mozzarella for a balanced salty and melty filling, but feel free to try other cheeses like ricotta or goat cheese for variation.
• Serve with a simple yogurt sauce made from Greek yogurt, salt, red pepper flakes, and dried mint for an authentic pairing.
• Do not overcrowd the frying pan to maintain oil temperature and ensure even cooking.

Storage

Store any leftover sigara boregi in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their crispiness. Avoid microwaving as it may make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake Sigara Boregi instead of frying?

Yes, for a lighter version, you can bake the rolls in a preheated oven at 375°F (190°C) for 15-20 minutes or until golden and crisp. Brush them lightly with oil or melted butter before baking.

What can I serve with Sigara Boregi?

They pair wonderfully with yogurt-based dips, such as a simple sauce made from Greek yogurt, dried mint, and a pinch of red pepper flakes. A fresh salad or pickles also complement these rolls nicely.

Sigara Boregi – Turkish Cheese Rolls Recipe

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Sigara Boregi is a classic Turkish snack featuring crispy, golden phyllo pastry rolls filled with a savory mixture of feta and mozzarella cheese combined with fresh parsley. These delightful cheese rolls are fried to perfection, making them a perfect appetizer or snack to enjoy warm or at room temperature.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Cheese Filling

• 1 cup feta cheese, crumbled
• 1 cup mozzarella, grated
• ¼ cup parsley, chopped

Phyllo Rolls

• 8 pieces phyllo sheets (filo pastry)
• 1 tablespoon water (to brush the phyllo sheets)
• ½ cup oil (for frying)

Instructions

1. Prepare the filling: In a bowl, mix together the crumbled feta cheese, grated mozzarella, and chopped parsley until well combined. Set this mixture aside.
2. Cut phyllo sheets: Take one phyllo sheet and cut it lengthwise into 4 equal strips. Keep the remaining strips covered with a tea towel to prevent them from drying out.
3. Fill and roll: Place one strip in front of you, put about 1 tablespoon of the cheese filling on one end of the strip. Fold the two long edges slightly inward to encase the filling, then roll the strip tightly toward the other end.
4. Seal the rolls: Brush a little water on the tip of the strip to seal the roll, then place it on a plate covered with a towel. Repeat this process for all strips, always keeping unused strips covered to prevent drying.
5. Heat oil: Heat ½ cup of oil in a frying pan over medium-high heat until hot but not smoking.
6. Fry the rolls: Carefully place the rolls in the hot oil in batches, frying them while turning occasionally until they are golden brown and crispy on all sides.
7. Drain and serve: Remove the fried rolls with a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil. Serve the Sigara Boregi warm or at room temperature.

Notes

• Always keep phyllo dough sheets covered with a kitchen towel when not in use to prevent drying out.
• Ensure the filling is well secured inside the rolls to avoid cheese oozing during frying.
• Do not overfill the rolls to prevent leaking and hot oil splatters.
• Be cautious while frying as oozing cheese can splatter hot oil and cause burns.
• Avoid overcrowding the pan to maintain consistent oil temperature and achieve a crispy finish.
• For a tasty accompaniment, mix Greek yogurt with a pinch of salt, red pepper flakes, and dried mint to serve as a dipping sauce.

Keywords: Sigara Boregi, Turkish cheese rolls, phyllo pastry, fried snack, feta cheese, mozzarella, Turkish appetizer