Sigara Böreği (Turkish Cigar Börek)

Ingredients

• 10 sheets yufka pastry (or phyllo), cut into 8-10 triangles each
• 250 g feta cheese, crumbled
• 1 bunch fresh parsley, finely chopped
• 1 egg yolk
• 1/2 tsp red pepper flakes
• Freshly ground black pepper, to taste
• 1 egg white or water, for sealing
• Vegetable oil, for frying

Before you cook

• Crumble the feta cheese into a mixing bowl.
• Finely chop the parsley.
• Mix the feta, parsley, egg yolk, red pepper flakes, and black pepper together until combined.
• Cut each yufka round into 8 to 10 triangular wedges, keeping the unused pieces covered with a damp towel.
• Lay one triangle flat with the wide edge toward you and spoon about a tablespoon of the filling near that edge.
• Fold the two side corners of the triangle inward over the filling.
• Roll the pastry tightly toward the tip to form a cigar shape.
• Dab the tip with egg white or water and press to seal.
• Repeat the filling and rolling with the remaining triangles.

Steps

1. Pour vegetable oil into a deep skillet to a depth of about 3 cm.
2. Heat the oil over medium-high heat until it reaches 180°C (350°F).
3. Lower several rolls into the oil, seam-side down, without crowding the pan.
4. Fry the rolls for 2 to 3 minutes, turning occasionally, until golden and crisp all over.
5. Lift the rolls out with a slotted spoon and drain them on paper towels.
6. Fry the remaining rolls in batches the same way, letting the oil return to temperature between batches.
7. Serve the rolls hot, while the shell is still crackling.