Sigara Bouregi Bourek Turkish Cheese Cigars Recipes

SIGARA BOUREGI/BOUREK TURKISH CHEESE CIGARS

Sigara Bouregi/Bourek Turkish Cheese Cigars image

From Delicious Istanbul. I loooove these and always go ape at my favorite Turkish joints getting these and eating them with yummy red lentil soup...this home version really isn't as difficult as I thought it'd be! And I like that they're baked, not fried; I can even whip up a small batch in my toaster! I didn't include time to thaw out your phyllo, as I usually get impatient and just leave it sitting next to the toaster or other warm device and let it speed up the thawing. Soft white cheese like Israeli or Bulgarian feta (which is different from actual feta) is also good for this. A little fresh dill is also awesome in these.

Provided by the80srule

Categories Cheese

Time 35m

Yield 12 cigars, 12 serving(s)

Number Of Ingredients 8

Ingredients

3 phyllo pastry sheets (or 12 precut yufka triangles if you're lucky to find them!)
2/3 cup feta cheese
1 egg, beaten and divided
2 tablespoons flat leaf parsley (must be fresh for that tang!)
1/8 teaspoon sea salt
pepper (a few shakes)
water, for sealing the boureks
2 tablespoons olive oil

Steps:

Prepare the filling by mixing the cheese, parsley, half the egg, salt, and pepper. You can do this with a hand mixer or food processor/blender, or a fork if you want to give your arms a good workout. Set aside into a bowl.
Lay the 3 phyllo sheets down on top of each other on a clean surface. With a knife (or ease, a pizza cutter) slice them vertically down the middle to get 2 long, even rectangles. Slice each rectangle diagonally to get 12 even, thin triangles.
Take one phyllo triangle and place it so that its shorter side is closer to you and place a table spoon of filling along the opposite end of the triangle (not the pointy part facing you.).
Tuck the bottom of the triangle over the filling then roll up into a thin cigar (you'll be flattening it a little.) Wet the pointy tip of the triangle with water for sealing and place on a baking sheet coated in foil or parchment paper.
Repeat this until you have no more filling or phyllo left; should have 12 "cigars".
Brush each cigar completely with half the egg, then the olive oil. To make sure the bottoms cook, I prefer to line my casserole pan with foil and put some of this egg-olive oil mixture all over the foil.
Bake at 450F for 12-15 minutes or until golden-brown. Goes great with red lentil soup!

Nutrition Facts : Calories 62.3, Fat 4.7, SaturatedFat 1.8, Cholesterol 22.9, Sodium 146.5, Carbohydrate 2.9, Fiber 0.1, Sugar 0.4, Protein 2.1

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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