Turkish · Lunch
Crispy Cheese Pastries
Sigara böreği-style pastries: crumbled feta and mozzarella wrapped tight in thin phyllo sheets, brushed with egg wash, then deep fried until the shell blisters and shatters. Served warm with a lemon wedge, the filling stays molten and salty against the crackling, oil-blistered wrapper.
$3
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
612Calories
20.2gProtein
47.3gFat
24.8gCarbs
1.3gSugar
1.1gFiber
1472mgSodium
136mgChol
14.1gSat Fat
201mgPotassium
418mgCalcium
1.8mgIron
0.8mcgVitamin B12
6mgVitamin C
vegetarian
mediterranean
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Mix crumbled feta, mozzarella, parsley, salt, and pepper in a bowl until evenly combined into a thick paste.
2
Build
Lay 1 phyllo sheet flat, brush with beaten egg, spoon filling along bottom edge with 1-inch borders, then fold sides inward.
3
Wrap
Roll sheet tightly from bottom into a cigar shape, seal top edge with egg and flour mixture; repeat for remaining rolls.
4
Chill
Rest rolled pastries in the fridge for 10 minutes to firm the seal.
5
Fry
Heat oil to 175°C in a small deep pot over medium-high heat, fry pastries 3 to 4 minutes, turning occasionally, until wrapper is deep golden and blistered.
6
Plate
Transfer pastries to paper towels to drain, then arrange on a small plate with lemon wedge and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g feta cheese
- 1.4 oz40g mozzarella cheese
- 88 sheets phyllo dough (about 2 oz/56g total)
- 2 tbsp2 tbsp parsley
- 11 large egg, beaten (about 12g, for wash)
- 2 tsp2 tsp all-purpose flour
- 4 cups960ml vegetable oil, for frying
- 22 lemon wedge, to serve
- a pinch of salt
- a pinch of black pepper
