Sigara Boregi
Thin rolls of filo, about the size of a cigarette — hence the name — wrapped around crumbled white cheese and parsley and fried until they shatter. They are made in a pile for guests and eaten hot, in two bites.
Ingredients
- filo pastry — 250 g
- feta — 200 g
- egg — 1 pcs
- parsley, finely chopped — 4 tbsp
- black pepper — 1 pinch
- water — 2 tbsp
- sunflower oil, for frying — 500 ml
Instructions
- Mash the feta with a fork and mix in the egg, parsley and black pepper; the cheese is salty enough, so add no salt.
- Cut the filo into about 20 long triangles or strips roughly 12 cm wide at the base, and keep them under a damp tea towel while you work.
- Put a heaped teaspoon of filling across the wide end of a piece, fold the long sides in over it and roll up tightly towards the point.
- Brush the tip with a little water and press it down to seal; repeat with the rest.
- Heat the oil in a deep pan to 170°C and fry the rolls in batches for 2 minutes, turning, until evenly golden.
- Drain on kitchen paper and serve hot.