Cigarette Borek
(Sigara Boregi)
3 sheets Phyllo Pastry
Filling:
1/2 cup feta cheese, crumbled
1/3 cup parsley, chopped
Pinch of cayenne pepper (optional)
Pinch of oregano (optional)
1/2 cup sunflower oil
Mix the filling ingredients in a bowl. Grab a small dish and place some water in it - you'll use this to stick the edges of the borek.
Place the three sheets on top of each other on the counter and place them vertically. Cut them in half from top to bottom (picture). Then cut from one of the top corners to a bottom corner diagonally (picture). Now you should have 12 smaller pieces of phyllo pastry. Put one teaspoonful of filling on the long side of each sheet (picture). First fold the ends from the outside to the inside (picture), then roll it up. Soak the open end in the water and close it up.
After you've rolled up all the sheets, heat up the sunflower oil on the stove in a skillet. Fry each borek equally over medium heat until they take a light golden color. Don't leave the stove as they fry quickly:) Place ones that are done on a paper towel to soak up extra oil.
Serve Cigarette Borek while they are still warm as an appetizer or with tea as a snack.
*Phyllo Pastry may dry up, so roll them up quickly or cover them with a clean towel while you're not using them.
8 Comments:
hello again :-) i made borek with potatoes & feta just a week before you posted this recipe! they turned out so-so -- i burned them a little but they were still tasty; i'll try your recipe next!
I work at a turkish restaurant in Vancouver and, as you can imagine, it's impossible to find yufka dough here. We tried filo and didn't like it much so we settled on spring roll wrappers. Quick, easy and have a texture reminiscent of yufka when deep fried. Give 'er a try!
Hi,
I tried but did not like it:) It was too hard and wasn't crunchy. I did not like the texture either.
Finally I tried Phillyo pastry which was quite good. It is tasty, light and crunchy...
They are wonderful....... I'm peruvian and I love turkish food!! Try it!!!
I love this recipe, I lived in Turkey as a child and miss the food 25 years later! I also remember a version of this borek that had apples and sugar in it and then was rolled in sugar and it was delicious! We have also tried this with cherry pie filling and then rolled it in sugar and it is wonderful as well! Thanks for sharing these wonderful Turkish recipes. Do you have a recipe for Manti (not sure of the spelling) or an eggplant dish that is called potleejon (I'm sure I butchered the spelling!) Thanks!
Hi,
I've already post the Manti recipe, here is the address;
http://www.turkishcookbook.com/2005/04/manti.php
Please check the Recipe Categories to find eggplant recipes :)
On the site, below the google ads on the right, there's a search box. So you
can search on my site if "TC" is selected, it will help you to find any
recipe that I posted.
Hi,
I just made börek for the first time (can't eat it yet though, have to wait for my guest to arrive, damn ;)
I was wondering, how long can you store yufka actually? I put it in a bag in the fridge now, it tends to get dry very quickly. So, what's the best way to store it?
Take care
Elisa
Hi Elisa,
Keep it in the deep freeze in the sealed plastic bag. While you are using them cover with the kitchen towel to prevent it from drying:)
Just have one while still warm:)
Take care,
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