This is the most popular Turkish börek. The little rolls or “cigars” make ideal appetizers and canapés. It is best to use a thicker quality of fillo, which is not likely to tear during cooking. If the fillo sheets are too thin, use 2 strips together and brush with butter or oil in between. In this case you will need to double the number of sheets.

　　

Ingredients

makes 16

　　7 ounces feta

　　1 egg, lightly beaten

　　3–4 tablespoons finely chopped mint, parsley, or dill (optional)

　　4 sheets fillo

　　4 tablespoons melted butter or oil

　　

Step 1

For the filling, mash the feta cheese with a fork and mix with the egg and herbs.

　　

Step 2

Take out the sheets of fillo only when you are ready to use them, as they dry out. Cut the sheets into 4 rectangles each, about 12 by 4 inches, and put them in a pile on top of each other. Brush the top strip lightly with oil or melted butter. Take a heaping teaspoon of filling and place it at one of the 4-inch or shortest ends of the strip in a thin sausage shape along the edge—about 1 inch from it and 1 inch from the side edges (1). Roll up the top sheet with the filling inside like a cigarette (2). Turn the ends in when you’ve rolled it about a third of the way to trap the filling (3), then continue to roll (4). Repeat with the remaining fillo sheets.

　　

Step 3

Place the cigars close to each other on a greased baking sheet and brush the tops with oil or melted butter and bake at 350°F for 30 minutes, or until crisp and golden.

　　

Step 4

Serve hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf