Crispy sigara böreği, where thin yufka is wrapped around a cheese filling and fried in hot oil. Crunchy outside with melting cheese inside, it is an essential snack for tea time, guest treats and party tables.
Mix the crumbled white cheese with finely chopped parsley and black pepper. If the cheese is very salty, do not add extra salt.
Cut each phyllo sheet into triangular pieces. Place a dessertspoon of filling on the wide edge, first fold in the two sides, then roll tightly. Moisten the end with water to seal.
Heat the vegetable oil in a deep pan. Add the börek with the sealed side facing down into the hot oil, turning occasionally, and fry until golden on all sides. Place on paper towels to drain excess oil.
Important: If you seal the börek's ends well and place it in the oil with the wrapped side down, it won't open while frying. Contains gluten and dairy. Hot oil can splatter, so be careful. You can freeze the rolled raw börek on a tray and store them in the freezer, then fry them straight from frozen.
If you put the börek in before the oil is hot enough, it will absorb oil and turn heavy; test the oil's heat with a small piece of yufka — if it sizzles immediately, it's ready. Adding a little chopped dill to the filling gives it a fresh taste.
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