Turkish cigars with cheese and herbs
Votes: 5
Time: 55 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Turkish cigar-shaped pastries are also called böreki. They're a delicious cheese and herb filling, wrapped in several layers of filo dough and baked in the oven. The result is a flaky, crispy, and delicious cigar that everyone will love at a house party. When assembling them, don't try to add too much filling. Firstly, it might leak out. Secondly, just one tablespoon of the cheese mixture will give your cigars a balanced, moderately salty flavor. If you're not used to rolling cigars, it can take a long time, so you can assemble them ahead of time and place them in the freezer. Then, on the day of serving, bake them without defrosting and serve them piping hot.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 sheets of filo pastry, 40-42 x 30 cm, thawed according to package directions*
- 120 g of cottage cheese
- 60 g feta, crumbled
- 1/4 tbsp. grated mozzarella
- 1 large egg
- 3 tbsp finely chopped parsley
- 2 tbsp finely chopped dill
- 1 tbsp. l. chopped chives
- 0.5 tsp. grated lemon zest
- 6 tbsp (90 g) butter, melted
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Recipes with similar ingredients: filo dough, cottage cheese, feta cheese, mozzarella cheese, lemon zest, chives, dill
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a bowl, mash the cottage cheese, feta, and mozzarella together with a fork. Stir in the egg, then add the parsley, dill, onion, lemon zest, and a generous pinch of black pepper.
- Place a damp, clean towel on the table. Lay out the phyllo sheets and cover them with another damp, clean towel.
- Place 1 sheet of phyllo on a cutting board with the long side facing you and brush it with a thin layer of butter. Place another sheet of phyllo on top and lightly brush it with butter. Then place a third sheet of phyllo and brush it with butter. Cut the stack in half crosswise, then cut each half horizontally into thirds. Place the rectangles on a baking sheet. Repeat with the remaining sheets of dough.
- Next, working with one stack of dough at a time, spoon 1 heaping tablespoon of the cheese mixture along the long side of each rectangle, leaving 1 cm from the edges. Fold the sides over the filling, then roll the filling into the dough from the bottom edge up. Place the resulting cigar seam-side down on a baking sheet and brush with a thin layer of butter. Repeat with the remaining dough, filling, and butter.
- Bake the cigars, rotating the baking sheet halfway through, until crisp and golden brown, about 25 minutes. Transfer to a serving platter and serve.
Note
Filo sheets vary slightly in size. They can be large, as in the ingredient list above, or half the size. Large sheets vary in size by a couple of centimeters. Regardless of size, the key is to get six equal rectangles from each stack of three large sheets..
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