Sigara Boregi

🔥 Prep

• Unfold 1 pack of phyllo dough and keep it covered with a damp towel to prevent drying.
• Crumble 200 g feta cheese into a bowl.
• Chop 0.5 cup fresh parsley finely.
• Add the chopped parsley to the feta cheese and mix.
• Beat 1 egg in a small bowl for sealing the rolls.
• Measure out 1 cup sunflower oil and set aside for frying.

🔥 Cook

• 1. Heat the 1 cup sunflower oil in a deep skillet or pot over medium heat until it reaches 180°C (or a small piece of dough sizzles immediately).
• 2. Lay one sheet of phyllo dough on a clean surface; brush lightly with the beaten egg.
• 3. Cut the sheet into strips approximately 5 cm wide and 15 cm long.
• 4. Place about 1 teaspoon of the feta‑parsley mixture at the bottom edge of each strip.
• 5. Fold the sides inward and roll tightly towards the top edge, sealing the tip with a little more egg.
• 6. Carefully place the rolled sigara böreği into the hot oil, ensuring not to overcrowd the pan.
• 7. Fry for 3–4 minutes, turning occasionally, until the rolls are golden brown and crisp.
• 8. Using a slotted spoon, remove the rolls and transfer them to a plate lined with paper towels to drain excess oil.
• 9. Repeat steps 2‑8 with the remaining phyllo sheets and filling.

🔥 Serve

• Arrange the hot sigara böreği on a serving platter and garnish with extra chopped parsley or a squeeze of fresh lemon juice.
• Serve alongside a cool cucumber‑yogurt (cacık) dip or plain Turkish yogurt.
• Pair with a simple tomato‑cucumber salad or pickled vegetables for a complete mezze spread.