Sigara boregi (deep-fried cheese-filled pastry \"cigarette
14 sigaras
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tulum; (Turkish sheep's milk |
| ;cheese or feta cheese | ||
| ½ | cup | Parsley; finely chopped and |
| ;preferably flat leaf | ||
| 14 | Filo sheets; pastry, each | |
| ;about 16 inches long and 12 | ||
| ;inches wide | ||
| 12 | tablespoons | Butter; cut into 1/4 inch |
| ;bits and clarified | ||
| 2 | Egg; slightly beaten | |
| ⅓ | cup | Milk |
| Oil for deep frying; | ||
| ;vegetable or shortening | ||
Directions
Crumble the cheese into a small bowl, add the parsley, and mash them together with a fork until blended into a smooth paste.
Assemble each sigara in the following fashion: Using a pastry brush, coat one sheet of filo pastry lightly but evenly with a teaspoon or so of the clarified butter. Fold the sheet in half lengthwise to make a two layered rectangle about 16 inches long and 6 inches wide.
Place 2 tablespoons of the cheese mixture in the center of one short side of the rectangle, and, with the back of a spoon or a metal spatula, spread the cheese into a strip about 3 inches long and ½ inch wide reaching to within about ½ inch of the edge of the pastry.
Brush the outside edges of the pastry all around with another teaspoon or so of the butter, fold the long edges toward the center by about ½ inch and brush them again with butter. Fold the short end over the cheese filling and then roll up the pastry into a tight cylinder. The finished sigara will be about 5 or 6 inches long and 1 inch in diameter. Stir the beaten eggs and milk together, and brush the top, sides and ends of each pastry with the mixture.
In a heavy 12 inch skillet with a deep frying thermometer, or an electric skillet, heat 1 or 2 inches of oil or shortening until it reaches a temperature or 375 degrees. Fry 4 or 5 sigaras at a time, turning them once with a slotted spoon, for about 3 minutes, or until golden brown on all sides. As they brown, transfer them to paper towels to drain. Serve the sigaras hot, as a first course.
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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 01-06-95 (2100)