Sigara Boregi (Turkish Cheese Rolls)
User Reviews
5
Sigara Boregi (Turkish Cheese Rolls)
Description
Sigara Boregi blends crumbled feta and grated halloumi cheeses mixed with chopped parsley, mint, dill, and freshly ground black pepper for a fresh and savory filling. This filling is spread onto triangles of yufka or filo dough, which are then folded and rolled tightly into cigar shapes. The pointed ends are sealed by moistening the tip to prevent unrolling.
The rolls are fried in hot oil heated to about 185°C (365°F) until crispy and golden on all sides. This frying temperature is important to ensure the pastries crisp up quickly while keeping the cheese filling intact without melting excessively. Breaded and evenly fried, the boregi have a satisfying crunch and rich herbaceous cheese flavor.
Sigara Boregi can be served as finger food or snacks and work well at breakfast or as part of mezze platters. They can be made in large batches and frozen, fried directly from frozen for convenience. Variations can be made by changing fillings, but the cheese and herb version is traditional and popular.
To maintain the ideal texture, fry in properly heated oil to avoid sogginess. The cheese mixture combining feta and halloumi offers saltiness and meltiness, while the herbs contribute brightness. Serving these hot preserves their crispy exterior and warm, creamy filling.
Ingredients
- 3 yufka sheets or frozen filo pastries, fresh
- 200 g feta cheese
- 125 g halloumi cheese or kasar, cheddar, mozarella
- 1 cup parsley (chopped)
- 2 tablespoon mint (chopped)
- 2 tablespoon dill (chopped)
- ½ teaspoon black pepper freshly ground
- ¼ cup cooking oil for frying
Instructions
- Crumble the feta cheese using a fork and place it in a bowl.
- Grate halloumi cheese and add it to the feta cheese.
- Add the chopped parsley, mint, dill, and freshly ground black pepper to the cheese mixture. Mix with a spoon to combine.
- Cut the filo pastries into 8 equal triangles. That would give you 24 triangles.
- Place a triangle of yufka on a large, flat surface, pointed end away from you. Add a tablespoonful of cheese filling to the wide end and spread it into a thin line, leaving a small gap on either side.
- Fold the flat end over the top of the cheese, fold the outer corners over the filling and roll the borek tightly. Wet the tip on each pastry at the pointed end to seal it. Set aside and continue with the remaining yufka and filling.
- Heat ¼ cup of oil to 185° C (365° F) in a non-stick pan over medium heat.
- Once the oil is hot, place the boreks in the oil and fry on all sides until crispy and golden. Don't overcrowd the pan.
- When cooked, place the boreks on a paper kitchen paper towel to absorb the excess oil.
Notes
- Sigara Boregi can be made ahead and frozen; fry directly from frozen without defrosting for best results.
- Ensure the frying oil reaches 185°C (365°F) to achieve a crispy, non-soggy pastry and properly cooked cheese filling.
- The cheese and herb filling is traditional, but you can vary ingredients to customize the rolls.
- These rolls serve well as snacks, finger foods, breakfast items, or as part of a mezze platter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 233mg | 10% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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