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Whenever friends come over, I whip up these Turkish cheese rolls called Sigara Boregi. They're loaded with crunchy layers and gooey, salty cheesy goodness. Trust me, they vanish fast.
First time I made these was for a Mediterranean dinner night, and let me tell you, my crew keeps requesting them. Rolling them out is actually kinda relaxing, too.
Irresistible Ingredients
- Oil: Frying with oil gets that crackly outsides everyone loves
- Water: Dab on the dough sheets so they stick and seal tight
- Phyllo sheets: Let them thaw all the way or they’ll rip—then super easy to work with
- Fresh parsley: Chop it up, it brightens things with fresh flavor and a pop of color
- Mozzarella cheese: Shred it for that creamy stretch and soft flavor next to the stronger cheese
- Feta cheese: Crumble it in for real Turkish tang (can’t skip this one!)
Simple Cooking Steps
- Fry to crunchy perfection:
- Heat up two inches of oil in a deep pan—it’s ready at 350°F. Gently slide in a few rolls at a time (don’t crowd them). Turn them now and then for even crunch. Five to seven minutes is usually just right. When they’re golden, pull them out with a slotted spoon and let the extra oil drip off on paper towels.
- Roll your cheese wraps:
- Take a square of dough and point one corner your way. Plop about one and a half tablespoons of cheese mix by the bottom. Fold up that corner, then fold in the sides. Roll it tight but don’t rip it. Wet the top corner to seal. Just keep going till you're out of filling.
- Stack and slice phyllo:
- Lay one dough sheet out, paint it lightly with water, then top with another and brush again. Use a sharp knife to cut together into four even squares. Always drape the unused ones with a damp towel. That keeps them from drying out on you.
- Mix up your filling:
- Grab a bowl. Toss in your crumbled feta, shredded mozzarella, and chopped parsley. Stir everything so those bits mix up well. Feta brings the punch. Mozzarella keeps it mild and stretchy.
- Get your phyllo set:
- Move the dough from the freezer to your counter about 2-3 hours ahead. Letting it thaw slow keeps it from sticking together or tearing. Keep the stack under a barely wet towel so it doesn’t dry and crack while you fill and roll.
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My favorite part is biting into one just as it comes out of the oil. That mix of crunchy outside and melty cheesy filling? Seriously, nothing beats it. Even picky eaters at my sister’s engagement couldn't help grabbing another (or three).
Make-Ahead Easy
You can roll these up completely a whole day before your party. Just arrange them in one layer on a tray, cover up tight, and stick in the fridge. Fry straight from cold—just give them about a minute more in the oil. This trick saves you all the last-minute stress.
Tasty Ways to Serve
In Turkey, people usually have Sigara Boregi as one of a bunch of sharable plates. For a real experience, dip the hot cheese rolls in a quick yogurt sauce with garlic and dill. Great with raki (that anise booze) or a chilled white wine. If you want a big spread, lay these out with kofte, stuffed grape leaves, and shepherd’s salad.
Lighter Choices
If you want to skip the fryer, bake them instead. Crank your oven to 375°F, line up the wraps on a parchment pan, brush them with a little olive oil, and bake for about 15-20 minutes till golden and crispy. Toss some spinach in the filling or use lighter cheeses if you want—tastes awesome, just a bit healthier.
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These Sigara Boregi cheese rolls are a sure hit. They'll make everyone feel like they’re enjoying snacks in a Turkish street cafe.
Frequently Asked Questions
- → Is it possible to bake these instead of frying?
Yep! You can totally bake Sigara Boregi to make them lighter. Just brush with olive oil, pop in the oven at 375°F (190°C) for about 20-25 minutes. Flip 'em halfway so they're crunchy all over.
- → How early can I make these cheese rolls?
You can shape and roll them up to a day early. Store them in the fridge covered with a damp towel so they stay moist. Fry right before eating for that fresh crunch.
- → What sides go well with these Turkish rolls?
Try them with tzatziki, yogurt sauce, or your favorite dip. They're awesome in a meze lineup with olives, hummus, and little salads—or serve solo as appetizers.
- → Can I freeze these cheese rolls?
Yeah, you can freeze them before or after cooking. For uncooked ones, freeze on a tray separately, then stash in a container. For cooked ones, let them cool first, then freeze. Reheat straight from the freezer in a 350°F (175°C) oven until they're hot and crunchy again.
- → What can I use if I don't have feta or mozzarella?
No feta? Try goat cheese or ricotta for that tang. Swap mozzarella for any mellow, gooey cheese—think monterey jack, provolone, or Turkish kashar. The trick is mixing a salty, crumbly cheese with a smooth, melty one.
- → How do I keep phyllo dough from getting dry?
Always cover the sheets you're not using with a damp (not dripping) towel. Only take out one at a time and work fast but gentle. The towel helps keep the phyllo soft instead of snapping apart.