Hellimli sigara böreği (Halloumi-filled filo rolls)

Hellimli sigara böreği are a savoury treat and are often served as part of a meze or for breakfast. The pastries are golden and crispy on the outside and soft on the inside, with dried mint adding a fresh flavour to balance the salty, creamy halloumi filling.

Although delicious on their own, when served for breakfast they go perfectly with a generous drizzle of sweet honey. The contrast of savoury and sweet is a wonderful way to start the day.

Hellimli sigara böreği (pronounced 'beh-reh-ee') are quick and easy to prepare, and you can easily double the recipe to make more servings. We use 25cm-wide üçgen yufka, which is a type of triangular filo pastry made specifically for these pastries. It’s slightly thicker than standard filo and is available from most Turkish supermarkets.

It's best to take the üçgen yufka out of the fridge 1 hour before preparing to allow the pastry to soften. The key to preparing the pastries is to very lightly brush the sheets with water to soften the layers and help them stick. Using too much water will make them doughy and difficult to fry.

We used to make hellimli sigara böreği with baklava yufka (very thin filo pastry), before üçgen yufka was widely available. If you’re using that type of pastry, cut each sheet equally into four strips. Next, fold each strip before adding the filling. Then, fold the pastry from left and right before rolling to the top, similar to this recipe. You’ll need to use a smaller amount of filling and adjust the cooking time accordingly. The pastries will have a thinner, more delicate texture.

Makes 12 pastries | Preparation time: 15 minutes | Cooking time: 15 minutes | Additional time: Optional 1 hour to let the üçgen yufka soften

Ingredients

12 sheets of 25cm-wide üçgen yufka (triangle-shaped filo pastry, available from Turkish supermarkets)	1 large egg
250g halloumi, finely grated	Bowl of water at room temperature, for brushing
½ tsp dried mint	Sunflower oil, for frying
¼ tsp vanilla extract

Hob heat settings

Method

Preparing hellimli sigara böreği

1. Mix the grated halloumi, mint, vanilla extract and egg in a large bowl with a fork, so that the egg coats all the cheese without clumping - it should have a fluffy texture.

   
   

   Watch our video to see how to fill and fold the pastries, or follow the step-by-step instructions below.

   
   

2. Add 2 tablespoons of the filling 2-3cm from the bottom of the pastry and spread the filling about 10-15cm wide, or until there is a 4-5cm gap from the left and right side. Lightly brush the pastry all over with water.

   
   

   

   
   

3. Fold once from either side, but not too tightly. Again, lightly brush all over with water.

   
   

   

   
   

4. Starting from the bottom, roll the pastry tightly around the filling until you reach the top, then lightly wet the tip to seal it. Pierce once in the centre with a fork.

   
   

   

   
   

5. Repeat the steps above until all the pastries are prepared. You can lay them on a tray and cover with a tea towel to stop them from drying out.

Frying hellimli sigara böreği

1. Add enough oil to a deep frying pan until it is 2 cm deep and place on a high heat. To test whether the oil is hot enough, dip the tip of a wooden spoon into it - if tiny bubbles appear around the wood, it’s ready for frying. Once hot, fry 4 to 5 pastries at a time (depending on how large your pan is), turning over every 20-30 seconds until they are golden brown and crispy all over. Remove the fried pastries, taking care to drain off any oil, and place in a large dish lined with paper kitchen towels to absorb any excess oil. Serve hot with honey on the side to dip into.

   
   

   Watch our video to see how to fry the pastries.