Baked Cigar Borek (Feta Rolls)

Baking these traditional feta rolls instead of deep-frying reduces excess fat while offering rich protein from cheese and egg.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.5 sheets of yufka dough (180 g) · 572 kcal in the whole recipe
• 140 g light feta cheese, crumbled · 206 kcal in the whole recipe
• 60 g lor cheese · 60 kcal in the whole recipe
• 1 egg · 72 kcal in the whole recipe
• 1/4 cup low-fat milk (50 g) · 22 kcal in the whole recipe
• 1 tsp olive oil (5 g) · 44 kcal in the whole recipe
• 1/2 bunch finely chopped parsley (20 g) · 7 kcal in the whole recipe
• 1 tsp nigella seeds (2 g) · 8 kcal in the whole recipe
• Pinch of black pepper

Method

1. In a bowl, mix together the crumbled light feta cheese, lor cheese, chopped parsley, and black pepper for the filling.

   

2. Whisk the egg, low-fat milk, and olive oil together in a separate small bowl.

   

3. Cut the yufka sheets into 12 equal triangles, place a spoonful of filling along the wide edge of each, fold the outer corners in, and roll into cigars.

   

4. Arrange the rolls on a baking sheet lined with parchment paper, brush thoroughly with the milk-egg sauce, and sprinkle nigella seeds on top.

   

5. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until golden and crispy.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.