Sigara böreği
Crispy Turkish phyllo rolls with juicy feta and fresh parsley — a classic hot appetizer to serve with tea.
Ingredients
- phyllo dough300 g
- feta250 g
- parsley30 g
- egg1 pcs
- frying oil500 ml
- water30 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Mash 250 g of feta with a fork, add finely chopped parsley, egg, salt and black pepper; mix until you have an even filling.
Unroll 300 g of phyllo dough right before shaping so it doesn't dry out, and cut the sheets into triangles.
Place about 2 tsp of filling on the wider edge of each triangle, fold the side edges in, and roll up tightly into a finger-thick roll. Moisten the tip with water and press to seal so the roll doesn't unravel.
Pour oil into a deep skillet to a depth of at least 3 cm and heat to 170–180 °C.
Fry the sigara böreği in small batches for 2–3 minutes, turning, until evenly golden and crisp.
Transfer the rolls to paper towels to absorb excess oil, and serve hot or warm.
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