Halloumi Cigars with Mint (Hellimli Sigara Böreği)

Beat the egg in a small bowl and set aside 1 tablespoon (15 ml) of it for sealing the rolled ends. In a bowl, mix the rest of the egg with the grated halloumi, finely chopped fresh mint, dried mint and black pepper using a fork.

Chef's tip: Rub the dried mint between your palms as you add it; its aroma comes through more clearly in the filling.

Stack the yufka sheets and cut them first into four equal pieces, then cut each piece in half to get 24 triangles. Cover them with a damp cloth so they do not dry out.

Lay a triangle with its wide side towards you and spread one twenty-fourth of the filling (about 1 heaped tablespoon, using a 15 ml spoon) along that edge in a thin strip. Fold the sides in and roll up tightly towards the pointed end, then stick down the tip with the egg you set aside. Roll the remaining triangles in the same way.

Chef's tip: Lay the rolled börek seam side down; that way the ends do not open up during frying.

Heat the vegetable oil in a wide, deep frying pan over medium heat to about 170 °C. If you have no thermometer, dip the end of one börek into the oil: if fine bubbles form around it straight away, the oil is ready.

Chef's tip: Börek put into oil that is not yet hot enough soak up oil and stay soft.

Lower the börek into the oil six at a time, seam side down, without crowding the pan. Fry for 2-3 minutes, turning, until golden on all sides, then transfer to a plate lined with kitchen paper to drain and serve hot.

Chef's tip: If you prefer to bake them, arrange the börek on a tray lined with baking paper, brush the tops with a little vegetable oil and bake in an oven preheated to 200 °C for 15-18 minutes, until the tops are golden.