- 3 sheets fresh yufka (or the equivalent in phyllo pastry)
- 1 egg, beaten together
*For cheese filling:
- 300 g feta cheese, crumbled
- ½ bunch flat leaf parsley, finely chopped
*For frying:
- 2 cups sunflower oil
Directions:
1) Make 8 triangles from each yufka sheet
2) Take your first yufka triangle and place it on a hard flat surface, pointed end facing away from you. Place 1 Tbsp of your cheese mixture about 1 inch above the wide end of your triangle
3) Arrange the cheese mixture into a thin line, leaving a small gap at each side. Brush the top part of the triangle with egg
4) Fold the wide end over your cheese mixture. Now fold in the edges at each side, so your filling is encased
5) Roll the yufka until you get to the top point of your triangle. Keep doing this until you have used up all of your yufka and filling
6) Take a pan for deep frying and heat your sunflower oil. Fry your sigara böregi for about 3-4 minutes until golden brown
7) Remove and leave to drain on kitchen paper. Serve hot as a meze or with Turkish breakfast
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