Potato Cigarette Borek Patestesli Sigara Boregi Recipes

POTATO CIGARETTE BOREK (PATESTESLI SIGARA BOREGI)

Potato cigarette borek (patestesli sigara boregi) image

Traditional Turkish dish to eat with a cup of tea

Provided by kuzeyboy

Time 25m

Yield Serves 8

Number Of Ingredients 10

Ingredients

4 medium potatoes
1 medium onion
250g feta cheese
2 tbsp butter
0,5 tsp red pepper crushed
Salt
Pepper
1 egg yolk
1 tsp nigella seeds
12 sheets of phyllo pastry

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.

TURKISH BOREK RECIPE (SIGARA BOREK)

Turkish Borek Recipe (Sigara Borek) image

Borek is a Turkish savory crunchy pastry filled with different fillings such as cheese or potatoes. Learn how to make Turkish borek recipe by watching our step-by-step video and tutorial. They are perfect as a midday snack or for breakfast and you can make them in advance and freeze them for later.

Provided by Shadi HasanzadeNemati

Categories Appetizer

Time 1h

Number Of Ingredients 16

Ingredients

1 package Yufka Dough (See note #1)
1 tbsp olive oil
1 small onion (diced)
4 cups spinach
1/2 cup white cheese (See note #2)
1/4 tsp salt
1/2 tsp black pepper
1 Russet potato
1/2 tsp Aleppo pepper
1 tsp salt
1/2 tsp black pepper
1/2 cup White cheese
2 tbsp chopped parsley
1/4 tsp salt
1/4 tsp black pepper
1/4 cup vegetable oil

Steps:

First, know that yufka, like phyllo dough, is delicate and might break. That's completely okay.
To make the spinach filling: Heat olive oil in a pan over medium heat. Saute onion until golden, add spinach and cook until the spinach is wilted. Once the spinach is cool enough to handle, mix it with cheese, salt and pepper.
To make potato filling: Wash and peel the potato. Cut it into large chunks and boil until fork tender. Mash the potato completely and add Aleppo pepper, salt and black pepper.
To make the cheese filling: Mix cheese with parsley, salt and pepper.
Place a triangle shaped yufka dough on a clean surface, with the wide side facing you. Wet your finger with water and moisten the edges. This will help the edges to stick while rolling.
Add one to two tablespoon of filling one inch away from the wide edge and form it into a thin log.
Fold the outer corners over the filling and roll the borek. Dip your index finger in water and wet the edges again and roll tightly. Set aside and continue with the remaining yufka and filling.
Heat 2 tablespoons vegetable oil in a non stick pan over medium heat. Once the oil is hot, place the boreks in the oil and fry on all sides until crispy and golden. Don't over crowd the pan. Place the boreks on a kitchen paper towel to absorb the excess oil.
Continue with the remaining boreks and add more oil if needed.

Nutrition Facts : ServingSize 4 servings, Calories 347 kcal, Carbohydrate 13 g, Protein 11 g, Fat 30 g, SaturatedFat 20 g, Cholesterol 31 mg, Sodium 1531 mg, Fiber 2 g, Sugar 1 g

SIGARA BöREGI

Sigara Böregi image

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

Ingredients

7 ounces feta
1 egg, lightly beaten
3-4 tablespoons finely chopped mint, parsley, or dill (optional)
4 sheets fillo
4 tablespoons melted butter or oil

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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