Sigara Boregi


For the chicken filling:

For the meat filling:



From the chicken filling:

Heat up the oil in a frying pan on medium heat, add the onions and cook until they begin to soften.

Add the garlic and the pine nuts and cook for another 3 minutes. Remove from the heat and allow it to cool down.

Stir all the remaining ingredients together with the onion mixture.

From the meat filling:

Prepare the same sauté of onion, garlic and pinenuts. Add to this the beef, then add cinnamon, oregano and the parsley, season with salt and pepper and set aside.


Mix together in a small bowl the egg with the milk and the oil.

Lay a piece of phyllo dough lightly brush one half of the dough with the egg mixture. Fold the dry side over the wet on.

Put a 1/4 of a cup of filling in the middle of the dough leaving around 3cm free on each side.

Fold the topside over the filling, then fold the bottom up and begin rolling filling up like a cigarette.

Brush the top with the egg mixture and finish the roll.

Place on a baking dish with the seam side down. Brush the rolls on the top and sides with the egg mixture.

Sprinkle them then with the sesame seeds.

Bake them in a previously preheated oven at 180°C for 20 to 25 minutes or until golden brown.