Sigara Böreği (Turkish Cheese Rolls - fried phyllo)

Phyllo dough: Thin, unleavened dough used in various cuisines, typically found in the frozen section.

Feta cheese: A brined curd cheese with a crumbly texture and tangy flavor, made from sheep's milk or a mixture of sheep and goat's milk.

Egg: Used to bind the cheese mixture and add richness.

Parsley: Fresh herb that adds a burst of color and a mild, slightly peppery flavor.

Vegetable oil: Used for frying the rolls to achieve a golden-brown, crispy exterior.

When working with phyllo dough, keep it covered with a slightly damp cloth to prevent it from drying out and becoming brittle. This ensures that the dough remains pliable and easy to work with, making it easier to roll tightly around the cheese mixture without tearing.

• phyllo dough - Substitute with spring roll wrappers: Spring roll wrappers are thinner and more delicate but can provide a similar crispy texture when fried.

• crumbled feta cheese - Substitute with ricotta cheese: Ricotta has a similar creamy texture and mild flavor, making it a good alternative.

• beaten egg - Substitute with milk: Milk can help bind the ingredients together and provide moisture, though it won't offer the same richness as egg.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, slightly citrusy flavor that can complement the cheese filling well.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the Sigara Böreği to cool completely before storing. This helps prevent condensation, which can make the phyllo dough soggy.
• Place the cooled rolls in an airtight container, layering them with parchment paper to prevent sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. Reheat in an oven at 350°F (175°C) for about 10 minutes to regain crispiness.
• For longer storage, freeze the rolls. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the Sigara Böreği to a freezer-safe bag or container, layering with parchment paper if necessary.
• When ready to enjoy, do not thaw the rolls. Fry them directly from the freezer in hot vegetable oil until golden brown and crispy, about 3-4 minutes per side.
• Alternatively, bake the frozen rolls in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they are heated through and crispy.

• Preheat your oven to 350°F (175°C). Arrange the leftover Sigara Böreği on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and regain their crispy texture.
• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the cheese rolls on the rack. Heat for about 8-10 minutes, checking occasionally to ensure they don't burn.
• If you prefer using a stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the Sigara Böreği in the pan. Cook for 2-3 minutes on each side until they are warm and crispy.
• For a microwave option, place the cheese rolls on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes, though this method may not retain the original crispiness.
• If you have an air fryer, preheat it to 350°F (175°C). Place the Sigara Böreği in the basket in a single layer. Air fry for 5-7 minutes until they are heated through and crispy.

• Mixing bowl: Use this to combine the crumbled feta cheese, beaten egg, and chopped parsley.

• Spoon: This will help you place a spoonful of the cheese mixture onto the phyllo dough.

• Phyllo dough sheets: These are the base for your rolls, which you will lay out and fill with the cheese mixture.

• Frying pan: Heat the vegetable oil in this to fry the rolls.

• Vegetable oil: Use this for frying the rolls until they are golden brown and crispy.

• Paper towels: Drain the fried rolls on these to remove excess oil.

• Knife: This will help you chop the parsley finely.

• Whisk: Use this to beat the egg before adding it to the cheese mixture.

• Tongs: These will help you turn the rolls while frying and remove them from the hot oil.

• Plate: Place the finished rolls on this for serving.

Prepare the filling: Mix the feta cheese, beaten egg, and parsley in advance and store in the fridge.

Use pre-cut phyllo: Buy pre-cut phyllo dough sheets to save time on trimming.

Assembly line: Set up an assembly line with all ingredients to streamline the rolling process.

Batch frying: Fry multiple cheese rolls at once to reduce cooking time.

Drain efficiently: Use a wire rack over paper towels for quicker draining and less mess.