Name: Sigara Boregi: Crispy Feta and Mozzarella Filo Rolls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Turkish
Ingredients: 1 cup feta cheese, crumbled; 1 cup mozzarella, grated; ¼ cup parsley, chopped; 8 pieces phyllo sheets (filo pastry); 1 tbsp water (to brush the phyllo sheets); ½ cup oil (for frying the boreks)

Jump to Recipe

Introduction

Sigara Boregi is a popular Turkish appetizer featuring crispy, golden rolls filled with a flavorful mix of feta, mozzarella, and parsley. These delicate phyllo pastries are perfect as a snack or party treat, offering a delightful combination of creamy and crunchy textures.

A white oval plate holds thirteen golden-brown fried rolls arranged in a slightly overlapping pattern. The rolls have a crispy, slightly flaky texture with some darker browned spots, showing they are well-cooked. A small white bowl filled with white creamy dip topped with red chili flakes and small green herbs sits at the top center of the plate. The plate is placed on a piece of brown parchment paper and a section of printed paper, all set on a white marbled surface. To the top right, there is a glass of dark tea on a white saucer with large red spots. A blue cloth is partially visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup feta cheese (crumbled)
1 cup mozzarella (grated)
¼ cup parsley (chopped)
8 pieces phyllo sheets (filo pastry)
1 tbsp water (to brush the phyllo sheets)
½ cup oil (to fry the boreks)

Instructions

Step 1: In a bowl, combine crumbled feta cheese, grated mozzarella, and chopped parsley. Mix well and set aside.
Step 2: Cut each phyllo sheet lengthwise into 4 equal strips.
Step 3: Place one strip in front of you, keeping the remaining strips covered with a tea towel to prevent them from drying out.
Step 4: Put about 1 tablespoon of the cheese and parsley filling at one end of the strip.
Step 5: Fold both long edges of the strip slightly inward to cover the filling.
Step 6: Roll the strip tightly toward the other end, forming a cigar-shaped roll.
Step 7: Brush a little water on the tip of the strip to seal the roll, then place it on a plate and cover with a towel.
Step 8: Repeat the process with the remaining strips, always keeping unused strips covered.
Step 9: Heat oil in a frying pan over medium-high heat until hot but not smoking.
Step 10: Fry the rolls in batches, turning occasionally, until they are golden brown and crispy on all sides.
Step 11: Transfer the fried boreks onto a plate lined with paper towels to drain excess oil. Serve warm or at room temperature.

Tips & Variations

For extra flavor, add a pinch of dried mint or red pepper flakes to the cheese filling.
You can bake the boreks at 375°F (190°C) for about 20 minutes instead of frying for a lighter version.
Keep unused phyllo sheets covered with a damp cloth to prevent them from drying out while working.

Storage

Store leftover boreks in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or toaster oven at 350°F (175°C) for about 10 minutes to restore crispness. Avoid microwaving, as it can make the pastry soggy.

How to Serve

The image shows a white plate with seven golden-brown fried rolls arranged around a small white bowl of creamy white sauce topped with red spices and green herbs. Each roll is crispy and bubbly on the outside, with some cut open to show a white, soft filling mixed with green herbs inside. The rolls vary in shades of golden and light brown, showing different degrees of frying. The plate sits on a white marbled texture, and a piece of brown paper is placed under the rolls on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of feta and mozzarella?

Yes, you can substitute with other mild, crumbly cheeses like ricotta or queso fresco. Just ensure the cheese has enough moisture to keep the filling creamy.

Is it possible to freeze Sigara Boregi before frying?

Absolutely. Prepare and roll the boreks, then freeze them uncooked on a tray. Once frozen, transfer to a freezer bag and store for up to one month. Fry them directly from frozen, adding a few extra minutes to the cooking time.