Sigara Boregi

Crumble the feta cheese into a mixing bowl and stir in the chopped parsley, mint and black pepper.

Beat the egg in a small bowl, then stir half of it into the feta mixture to bind, reserving the rest for sealing the pastries.

Lay a sheet of filo pastry on a work surface with a short edge facing you, keeping the remaining sheets covered with a damp cloth so they do not dry out.

Spoon a line of the feta filling along the short edge nearest you, leaving a border at the sides.

Fold in the sides, then roll the pastry up tightly around the filling into a cigar shape, brushing the final edge with the reserved beaten egg to seal.

Repeat with the remaining filo sheets and filling to make 8 cigars in total.

Heat the vegetable oil in a large saucepan to 180°C.

Fry the cigars in batches for 3 minutes, turning occasionally, until deep golden and crisp.

Lift the cigars out with a slotted spoon and drain on kitchen paper before serving hot.