Cigarette Borek Sigara Boregi Recipes
POTATO CIGARETTE BOREK (PATESTESLI SIGARA BOREGI)
Traditional Turkish dish to eat with a cup of tea
Provided by kuzeyboy
Time 25m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Boil potatoes.
- Saute onions with butter.
- Add the boiled potatoes and all the ingredients except egg and seeds. Mix well.
- Line up 3 sheets of phyllo pastry. Put in filling. Roll up ends and add a little water to seal. Repeat the process.
- Brush egg yolk on the top and the sides of rolls. Sprinkle with nigella seeds.
- Cook at 190c for 15 mins until the top is golden.
SIGARA BöREGI
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.
Yield makes 16
Number Of Ingredients 5
Steps:
- 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 lightly 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 edge-about 1 inch from it and 1 inch from the side edges (1). Roll up the top sheet with the filling inside like a cigarette (2). Turn the ends in when you've rolled it about a third of the way to trap the filling (3), then continue to roll (4). 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 at 350°F for 30 minutes, or until crisp and golden.
- Serve hot.
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- Combine all the ingredients in a small bowl. Cover and chill until ready to use. This can be made several hours ahead.
- Set up a work station: Set out your roll of phyllo sheets and cover them with a damp dish towel. You’ll need a small bowl of water, a pizza cutter, and a large plate or tray to lay the rolls on.
- Place one sheet of phyllo on your work surface with the longer edge facing you. Cut it, vertically, into 4 equal strips. Put about 2 teaspoons of the feta mixture near the end of one strip, leaving a one-inch border on each side. Fold the 2 long sides of the phyllo over so they meet in the middle, covering the cheese filling. Roll up the filling and keep rolling until you get almost to the end of the strip. Moisten the end with some water and then finish rolling. The water helps seal the roll. Repeat with the other 3 rolls. Set them on a plate. Repeat the process until you use up your filling. Leftover phyllo sheets can be kept in the fridge for a few days, tightly sealed in plastic. (see photos and tips in the blog post)
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