Snack · 40 min · turkish

Sigara Boregi (Cheese Rolls)

A Turkish snack built around phyllo dough and feta — on the table in 40 minutes. It is weeknight cooking that still hits your targets — 12 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 0.5 lb Phyllo dough
• 1.5 cups Feta
• 0.5 cup Parsley
• 1 Egg
• 2 cups Olive oil
• 0.5 tsp Black pepper

Steps

1. Mash the feta with a fork until crumbly but not pasty, then fold in the chopped parsley and black pepper. The filling should be bright and salty.
2. Cut each phyllo sheet into 3 long triangles. Keep the stack covered with a damp towel and work with one triangle at a time.
3. Place a tablespoon of filling near the wide end of each triangle. Fold the sides in, then roll toward the point into a tight cigar — tight rolls fry evenly and do not burst.
4. Seal the tip with a dab of beaten egg so the roll holds together in the hot oil.
5. Fry in 350°F oil in batches, turning once, 2 to 3 minutes until deep golden all over. Do not crowd the pan or the temperature drops and the rolls go greasy.
6. Drain on a rack, not paper towels — a rack keeps the bottoms crisp. Serve hot, while the cheese is still molten.

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