Sigara Boregi (Turkish Cheese Rolls)
User Reviews
5
Sigara Boregi (Turkish Cheese Rolls)
Description
Sigara Boregi (Turkish Cheese Rolls) feature a filling of crumbly feta and grated Parmesan mixed with chopped scallions, fresh parsley, thyme, and a touch of red pepper flakes for subtle heat. This mixture is wrapped in thin strips of phyllo dough, which is brushed with extra virgin olive oil to encourage crispness during cooking. The rolls can be fried in olive oil until golden or baked at 375°F for a slightly lighter but still crispy outcome. The rolls maintain a tender, flavorful cheese center surrounded by a flaky, golden exterior.
The rolls work well as snacks, appetizers, or party finger food. Their combination of fresh herbs, sharp and salty cheeses, and delicate phyllo makes them appealing and distinct. They can be served warm, straight from the fryer or oven, and pair nicely with simple salads or yogurt-based dips if desired.
You can prepare and assemble the Sigara Boregi ahead of time, refrigerating them covered for up to two days before cooking. For longer storage, freeze the assembled but uncooked rolls on a sheet pan, then transfer to a container for up to one month. Cooking from frozen is possible, especially if frying, with care to manage oil splatter. Thawing is not required when frying from frozen.
Ingredients
- 3 heets phyllo dough thawed
- extra virgin olive oil
For the cheese filling:
- 1 cup feta cheese crumbled
- 1/2 cup Parmesan Cheese grated
- 2 scallion trimmed and chopped, both white and green parts
- 1/2 cup parsley chopped, fresh
- 1 teaspoon thyme fresh
- 1/2 teaspoon red pepper flakes or Aleppo pepper
- 2 tablespoons extra virgin olive oil
Instructions
- To bake: If baking the sigara boregi, heat the oven to 375°F, and position a rack in the middle. (If frying, skip this step)
- Make the filling: In a medium bowl, combine the cheeses, scallions, parsley, and thyme. Add the pepper flakes and a good drizzle of extra virgin olive oil.
- Prepare the phyllo dough. Lay the phyllo sheets flat on a cutting board, using a sharp knife, cut the phyllo sheets into 4 equal strips.
- Prepare the cheese rolls. Now, working with 1 strip of phyllo at a time, spoon about 1 ½ tablespoons of the feta in a straight line along the bottom edge that is closest to you (leave a little room on either side for the filling to expand). Roll tightly about 4 or 5 times away from you, tucking the sides in, so that the filling is now encased into a roll. Repeat until the phyllo strips and filling are all used up. Brush the outside of the phyllo cheese rolls with extra virgin olive oil.
- Cook the sigara boregi:To fry: Heat 1/4 cup of olive oil in a large pan until shimmering. Add the phyllo cheese rolls (do this in batches, if needed) and cook, turning regularly, until they are crispy and golden brown on all sides. Remove from the heat and put the rolls on a large plate lined with a paper towel to remove some of the oil, then serve. To bake: As I do in the video, assemble the rolls on a large sheet pan in a single layer and bake on the center rack of the heated oven for about 10 minutes or so, watching the rolls and turning them over halfway through cooking, until they are crispy and golden brown on all sides.
- Arrange the sigara boregi on a plate and serve warm or at room temperature.
Notes
- Phyllo dough should be thawed in the refrigerator overnight in its packaging for best results.
- Assembled rolls can be refrigerated covered for up to two days before cooking.
- For freezing, place uncooked rolls on a sheet pan, freeze until firm, then transfer to a sealed container; keep frozen up to one month.
- Rolls can be cooked from frozen without thawing; when frying frozen rolls, use a splatter guard for safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people (up to)
Amount Per Serving
Calories 1017 kcal
% Daily Value*
| Calories | 101.7kcal | 5% |
| Carbohydrates | 4.3g | 1% |
| Protein | 4.4g | 9% |
| Fat | 7.7g | 12% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 10.3mg | 3% |
| Sodium | 210.7mg | 9% |
| Potassium | 33.2mg | 1% |
| Fiber | 0.3g | 1% |
| Vitamin A | 299.2IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 43.2mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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