Sigara Böregi (Little Cheese Rolls) 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. 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 For the filling, mash the feta cheese with a fork and mix with the egg and herbs. 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 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 the edge — about 1 inch from it and 1 inch from the side edges. Roll up the top sheet with the filling inside like a cigarette. Turn the ends in when you've rolled it about a third of the way to trap the filling, then continue to roll. Repeat with the remaining fillo sheets. Place the cigars close to each other on a greased baking sheet and brush the tops with oil or melted butter and bake for 350°F for 30 minutes, or until crisp and golden. Serve hot. Makes 16. From "The New Book of Middle Eastern Food" by Claudia Roden middle eastern recipe index christina m k al-sudairy buy the book!