These long, thin boreks, called cigarette boreks, are made frequently in Turkish households (at least in my household, that was the case) or served at the restaurants as hot appetizers.I have learned that there has been a movement to change the name to “pencil” so that the borek is not associated with the smell of cigarette. However some things are hard for me to let go, this is what I called them since I can remember so they will stay as cigarette borek for me. But I can understand that “pencil” might sound more appetizing to some.
This borek is one of my guilty pleasures as well because it is fried. The yufka turns crispy and meant to be eaten as soon as it rests a bit on a paper towel to soak up the excess oil. You dont want it to get cold, they are no fun eating that way. At home, we made it by cutting 8 triangles out of one round Turkish phyllo dough (yufka). Stores have started selling already cut versions of triangle shaped yufkas and I can find these packages at our local Middle Eastern grocery store easily. If you will try to cut a full yufka into triangles and it has been frozen and thawed, beware that it might break on you, and you might not be able to get your full 8 triangles. (You can buy the prepackaged, precut ones here and here if your local Middle Eastern or Mediterranean store does not sell it.)
To make the borek, spread about 1.5 tablespoon of feta cheese/parley filling (per triangle) along the long edge in a thin, long line, leaving 1/2 inch or so border on the bottom and on the edges. Then bring the right and left sides over the filling, then fold the bottom part over the filling, tuck it tightly and roll it up towards the pointy end (similar to grape leaves dish, shown here). Brush egg white inside of the pointy end so that it seals when the rolling is done. Heat some canola or vegetable oil in a pan (oil should be about 1.5 inches deep), fry them (in batches if necessary) until they are golden brown. Transfer them onto a platter that is lined with a paper towel.
Enjoy your afternoon with a crunchy borek in one hand and a glass of tea in the other.