My first taste of cigaret borek (Sigara Boregi) was insanely good.
Thin layers of crackly phyllo are wrapped around a mixture of oozy feta cheese mixed with fresh parsley. The cigar-shaped borak is deep-fried. One taste and I am addicted.
Here's a picture of what a cigaret borek looks like.
Like one of the above links states ...
"Absolutely divine, irresistable delicate thin rolls of filo pastry, crispy on the outside and oozing with melting cheese. Incredibly "more-ish" finger food."
Can anyone tell me more about boreks?
Updated 2 years ago | 0
Updated 1 year ago | 42
Updated 1 year ago | 4
Updated 2 years ago | 29
Updated 2 years ago | 4