Sigara Böreği is a Turkish cigar-shaped pastry made with feta cheese and a kind of phyllo pastry called yufka. They are traditionally made from Turkish feta cheese which is a lot creamier than Danish or Bulgarian feta. Although there are some rumours about some discovery around baking them, they are almost in every case deep-fried. My people have these boreks with Turkish tea but I prefer to have them with fresh salad instead.
1 pack yufka (the one that is prepared for this purpose)
½ bunch continental parsley
1 pack vegan cheese, crumbled
Water for sealing the boreks
Oil for frying
• In a bowl, mix together the vegan cheese, chopped parsley, salt and pepper.
• Spread the yufka triangles on a clean surface –I use the biggest chopping board I have.
• Place about 1 tablespoon of cheese mixture at the base and fold both sides over the mixture and roll up towards the narrow end. Seal by brushing the end with water. Repeat with remaining yufka and cheese mixture.
• Fry your boreks in oil for 2-4 minutes or until golden brown. They float a little; just make sure you turn them around every now and then so that each side is browned equally. Remove from the oil. Drain on paper towel and serve immediately.