Sigara Böregi Recipes
SIGARA BöREGI
This is the most popular Turkish börek. The little rolls or "cigars" make ideal appetizers and canapés. It is best to use a thicker quality of fillo, which is not likely to tear during cooking. If the fillo sheets are too thin, use 2 strips together and brush with butter or oil in between. In this case you will need to double the number of sheets.
Yield makes 16
Number Of Ingredients 5
Steps:
- For the filling, mash the feta cheese with a fork and mix with the egg and herbs.
- Take out the sheets of fillo only when you are ready to use them, as they dry out. Cut the sheets into 4 rectangles each, about 12 by 4 inches, and put them in a pile on top of each other. Brush the top strip lightly with oil or melted butter. Take a heaping teaspoon of filling and place it at one of the 4-inch or shortest ends of the strip in a thin sausage shape along the edge-about 1 inch from it and 1 inch from the side edges (1). Roll up the top sheet with the filling inside like a cigarette (2). Turn the ends in when you've rolled it about a third of the way to trap the filling (3), then continue to roll (4). Repeat with the remaining fillo sheets.
- Place the cigars close to each other on a greased baking sheet and brush the tops with oil or melted butter and bake at 350°F for 30 minutes, or until crisp and golden.
- Serve hot.
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- Combine all the ingredients in a small bowl. Cover and chill until ready to use. This can be made several hours ahead.
- Set up a work station: Set out your roll of phyllo sheets and cover them with a damp dish towel. You’ll need a small bowl of water, a pizza cutter, and a large plate or tray to lay the rolls on.
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