Description
Crisp phyllo rolls filled with feta and scallions. A delicious Turkish appetizer recipe.
Ingredients
Scale
Equipment:
- Pizza cutter for slicing phyllo into strips
- Large cast iron or non-stick skillet
- A clean damp dish towel to keep phyllo sheets from drying out
For The Yogurt Sauce:
- 1 1/2 cups plain yogurt, not Greek (low fat is fine)
- 2 medium garlic cloves, peeled and finely minced or pressed
- A pinch of salt, to taste
- A sprinkle of chopped parsley to garnish, optional
For The Borek:
- 12 ounces of crumbled Feta cheese
- 2 large eggs
- 4-5 scallions, trimmed and finely chopped (5-6 tablespoons)
- 2 tablespoons finely chopped parsley, plus a bit to garnish the yogurt sauce
- 1/2 teaspoon Aleppo pepper or Maras pepper (or substitute 1/4 teaspoon sweet paprika plus 1/4 teaspoon crushed red pepper flakes)
- 1 pound of store-bought phyllo dough (or Yufka dough if you can find it), defrosted per package instructions. I buy organic phyllo dough that I find in the freezer section at Whole Foods.
- 1/4 cup vegetable oil (or more) for frying
Instructions
- Make The Yogurt Sauce: Combine all the ingredients in a small bowl. Cover and chill until ready to use. This can be made several hours ahead.
- Make The Borek filling: In a large bowl mix feta, eggs, scallions, parsley and pepper.
- Roll em up: Set up a work station: Set out your roll of phyllo sheets and cover them with a damp dish towel. You'll need a small bowl of water, a pizza cutter, and a large plate or tray to lay the rolls on.
- Place one sheet of phyllo on your work surface with the longer edge facing you. Cut it, vertically, into 4 equal strips. Put about 2 teaspoons of the feta mixture near the end of one strip, leaving a one-inch border on each side. Fold the 2 long sides of the phyllo over so they meet in the middle, covering the cheese filling. Roll up the filling and keep rolling until you get almost to the end of the strip. Moisten the end with some water and then finish rolling. The water helps seal the roll. Repeat with the other 3 rolls. Set them on a plate. Repeat the process until you use up your filling. Leftover phyllo sheets can be kept in the fridge for a few days, tightly sealed in plastic. (see photos and tips in the blog post)
- Sauté The Rolls: Line a plate with a double layer of paper towels. Heat oil in a skillet over medium high heat until the oil wrinkles. Brown the rolls in batches (don't overcrowd) for 3-4 minutes, turning often, until golden brown on all sides. Transfer to towel-lined plate to drain. Repeat with remaining rolls, adding more oil if necessary.
- Serve Borek warm or at room temp, with yogurt sauce to dip, if you like.
Notes
Make ahead and Freezing Instructions: Sigara Borek Rolls can be assembled ahead and refrigerated for a day or two before cooking. Serve them warm or at room temperature.
Uncooked borek rolls can be frozen and cooked straight from the freezer. To freeze, lay the rolls out in layers, with waxed paper in between, in a container with a tight-fitting lid.
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Appetizer
- Method: Sauté
- Cuisine: Turkish