Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Saturday, January 21, 2006

Cig Borek

Cig Borek
1 pkg egg roll wraps (large size 5 1/2 inch)

200 gr medium ground beef
1 small onion, grated
4 tbsp water

For frying:
1/2 cup sunflower oil

Mix the ground beef, salt, pepper, onion and water with a spoon. Take some filling and spread it over one half of the wrap diagonally (picture). Have a cup of water nearby, and use a finger to dampen the sides around the filling so the dough will stick (picture). Fold the other half over and close them up tightly (picture). Cut off (2-3 mm thin) and throw away the sides of the triangle (picture).

Pour the oil in a large frying pan. When it heats up place two borek side by side. Fry both sides until they get a light golden colour. Grab a large pot and put a paper towel at the bottom to soak up the oil. Place the borek inside as you fry them and keep the lid closed so they stay warm.

Serve Cig Borek while still warm with Ayran.


At 3:32 PM, Anonymous Alexis said...

Hello Binnur,
What an excellent idea for the cig borek. I am going to try this in the next few days - it looks like a winner!!!

At 9:10 PM, Blogger Binnur said...

Hi Alexis,
Thank you:) I find that our generation
doesn't have as much time as the previous. That's why I try to find practical ways to cook Traditional Turkish meals.
Afiyet olsun!

At 10:55 AM, Anonymous Anonymous said...

Merhaba Binnur.
i love çiğ böreks, but i eat them differently, the pastry is really thin and flaky on the outside and oily inside. And there not flat eaither, there's air inside to raise them. Im in N.Cyprus, i moved here a year ago. I have to go to a certain shop to have them like this. The pastry looks nothing like this pastry, or the ready made boreks i get from the supermarkets. Is it different pastry, or is it deep fried maybe? Can you help plz! Thank you!


At 8:55 PM, Blogger Binnur said...

Hi Katie,
What you are asking is not familiar to me. Do you know the name ?

At 1:59 PM, Anonymous Anonymous said...

Hi Binnur,

I was wondering do you have to fry these, or could you bake them???(to make it healthier) :)

At 7:56 PM, Blogger Binnur said...

Hi Lacy,
It needs to be fried:) I wouldn't bake it because it would get dry and tasteless.
Happy New Year!

At 7:56 PM, Blogger shayma said...

Binnur, I really like your blog as I am always on the hunt for blogs which are from different parts of the world- I am someone who admires Turkey as I spent many holidays there and almost moved there. I have just started my blog-and was wondering if you would have a look (The Spice Spoon) and if you like it, exchange a blogroll linkage? I will definitely add your blog to my blogroll. If you choose not to- no worries at all. best wishes, shayma

At 10:09 AM, Blogger Binnur said...

Hi Shayma,
Thank you:) Please send me your URL details so that I can add your link to my website.

At 8:17 PM, Anonymous Anonymous said...

Hi Binnur and Katie

As a native Turkish Cypriot, I just wanted to contribute to what Katie is trying to explain:

First of all, you have to make your own dough for such boreks in North Cyprus. The only dough pastry you can find in shops are 'yufka' which is a kind of phylo pastry, or frozen 'milfoy' dough wich is a variation of puff pastry.

Secondly, I can think of only two traditional local boreks which are similar to cig borek. Both are made with cooked mince beef. One is deep-fried whereas the other is cooked in a non-stick pan called 'sach' without any oil. The former is similar to Binnur's recipe apart from the uncooked minced beef filling. Yes, they are not flat, I think deep frying make the air come in. Most probably, you have eaten this one.

Hope this helps.


At 5:44 PM, Blogger Binnur said...

Hi Ramos ,
Unfortunately, we do not have the convenience of having yufka in North America unlike in North Cyprus or Türkiye. To make this recipe more accessible to those around the world I used a more common ingredient. But thank you for your input:)


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