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home > recipes > appetizers > sigara boregi
Sigara boregi is a Turkish cigar shaped pastry made with feta cheese and phyllo dough. This fried pastry is perfect with coffee, but can be eaten as an appetizer or side dish. 1 package of phyllo dough, thawed (8 oz) 1 lb. feta cheese 1/2 cup parsely 1 egg olive oil for frying half stick melted butter In a mixing bowl, mix feta, egg, and parsley together. This is best done with a fork, mashing the feta. Prepare oil to fry. The desired heat of the oil is 350 degrees. While the oil is heating, remove phyllo from refrigerator. Be sure to have a damp towel on hand to cover the phyllo you are not working with. Phyllo dough dries out quickly if left uncovered. Take one sheet of phyllo and cut into fourths. Each piece should be about 4x8. Brush each piece with melted butter. Place about 1 tablespoon of cheese mixture at the base and roll up. Seal by adding a little melted butter. Repeat with remaining phyllo and cheese mixture. Fry in about 2 inches of oil for 2-4 minutes, or until golden brown. Use to a sieve to remove from oil. Drain on paper towel. Serve immediately.

Sigara Boregi


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(posted February 16, 2007)

Sigara boregi is a Turkish cigar shaped
pastry made with feta cheese and phyllo dough. This fried pastry is perfect with coffee, but can be eaten as an appetizer or side dish.

1 package of
phyllo dough, thawed (8 oz)
1 lb.
feta
cheese
1/2 cup parsely
1
egg
olive oil for frying
half stick melted
butter

In a mixing bowl, mix feta,
egg, and parsley together. This is best done with a fork, mashing the feta.

Prepare oil to
fry. The desired heat of the oil is 350 degrees.

While the oil is heating, remove
phyllo from refrigerator.

Be sure to have a damp towel on hand to cover the
phyllo you are not working with. Phyllo dough dries out quickly if left uncovered.

Take one sheet of
phyllo and cut into fourths. Each piece should be about 4x8. Brush each piece with melted butter. Place about 1 tablespoon of cheese mixture at the base and roll up. Seal by adding a little melted butter. Repeat with remaining phyllo and cheese mixture.

Fry in about 2 inches of oil for 2-4 minutes, or until golden brown. Use to a sieve to remove from oil. Drain on paper towel. Serve immediately.


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