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Greatest plates · Snack
Turkish Borek Rolls with White Cheese and Parsley
Crisp, golden sigara böreği — thin yufka pastry rolled around a generous, herby white cheese filling and pan-fried until shatteringly crisp. The white cheese and egg do the heavy lifting so each serve carries real protein, not a token sprinkle.
Serves 8Prep 25 minCook 15 minSnackwhite cheese
Containsdairy · egg · gluten
Protein 16%Carbs 26%Fat 58%
About 293 kcal a serve — 12 g protein, 19 g carbs, 19 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Make the filling
fillingCrumble the white cheese into a bowl with a fork. Add 1 egg, the chopped parsley and black pepper, then mix into a rough, spreadable paste.
In the bowlFilling →
mix to a paste
Mix the sealing wash
sealIn a small bowl, beat the remaining egg with the milk. This brushes onto the pastry edges so the rolls hold together during frying.
In the small bowlEgg wash →
whisk smooth
Cut the pastry
prepLay a yufka sheet flat and cut into wide triangles (quarter each round sheet, or cut filo into large triangles roughly 15 cm along the base). Keep the stack covered with a clean damp tea towel so it doesn't dry out.
On the benchPrep pastry →
cut into triangles
Fill and roll
assemblePlace a heaped spoon of filling along the wide base of a triangle. Fold the two sides inward, brush the far tip with egg wash, then roll up firmly into a cigar. Press the sealed edge down. Repeat with the rest — you should get around 12 rolls.
On the benchRoll →
roll tightly, seal edge
Heat the oil
fryPour the sunflower oil into a wide frying pan to a depth of about 5 mm and heat over medium until a scrap of pastry sizzles on contact.
In the panHeat oil →
medium heat
Fry until golden
fryFry the rolls seam-side down first, in batches, turning until deep golden and crisp all over, about 2–3 minutes per batch. Drain on paper towel. Serve hot.
Cook's noteKeep the pastry under a damp towel while working — dried-out yufka cracks and won't roll. For a lighter version, brush the rolls with oil and bake at 200°C for 18–20 minutes until golden. If your cheese is very salty, soak it in cold water for 10 minutes and drain before mixing.
Estimated per serve
293 kcal · 12 g protein · 19 g carbs · 19 g fatestimates, within ~10%
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