I could eat a dozen of them!!! I miss being able to walk to the yufka store and get some fresh ones right before we make borek. Before you begin rolling, fold the bottom right and left corners of the pastry toward the center to cover the edges of the filling. If you are using frozen phyllo, thaw it gently according to the package directions. Easy to prepare, crispy and delicious for everyone. The store is located next to a shoe store. You can usually expect two rounds of ‘meze’ before a meal of meat or fish. Hot ‘meze’ features meats, seafood morsels, and cheeses, and dishes are often fried. Drain … It’s found everywhere and loved by all. These were the hit of my Turkish dinner party! https://www.turkishmeals.com/turkish-pastry-rolls-recipe-sigara-borek-recipe Jump to Recipe Print Recipe A Turkish staple, spinach and feta borek are delicious savory pastries layered with buttery phyllo, salty feta and fresh spinach that no one can resist. Casseroles, muffins, fried grits, cheese-tastic, and the classic creamy grits are … 2 sheets of yufka, each cut into 6 triangles* 6 thin slices of pastirma (spicy air-dried cured beef)** 2 ounces Turkish Kasar cheese*** 4 ounces feta cheese; 2 tbsp fresh dill, chopped finely; Canola oil, for frying * Here’s where you can buy yufka, pastirma and Kasar cheese online. Transfer them onto a platter that is lined with a paper towel. No matter if you’re first learning how to make grits or you know your Grandma’s recipe by heart, you’re going to find a great grits recipe to try. Drain the pastries on a thick layer of paper towels before serving. Do you think the more readily available Greek style phyllo dough work? I just dont like working with those phyllo dough because it tears so easy. 2.5 cups of flour, 1 cup warm water, 1 tsp salt, 1 tbsp of vinegar, Oil for frying. How do you make the filling? For each layer of dough, spoon some egg mixture in between to keep the dough moist, especially where yufka touches yufka. Just the same I will look at other recipes and may add spices based on other recipes. Spread 1 tablespoon of the feta cheese and herb filling along the short end of one of the phyllo rectangles, leaving about 1/2 inch on each side. When the pastries are done, they should be golden brown all over with darker ends. Brush egg white inside of the pointy end so that it seals when the rolling is done. Then bring the right and left sides over the filling, then fold the bottom part over the filling, tuck it tightly and roll it up towards the pointy end (similar to grape leaves dish, shown here). Perhaps because of this; it is very difficult to take a … Use a sieve to remove from the oil and drain on a paper towel. Ingredients. I miss Turkish food so much. For more details, see our, How to Fold Moroccan Briouats (Braewats) in a Triangular Shape, Melitzanes Me Feta: Baked Eggplant With Feta Cheese. 2-3 tablespoons butter, melted. The cigar börek, completely crispy, almost like a thin spring roll.The amulette börek, triangular and pillow-like: fluffy on the inside and slightly crispy on … In Turkish cuisine, ‘meze’ (meh-ZAY’) is a group of foods served as a series of appetizers or starters before the main course arrives. With a sharp knife, start around 4 inches in from the top left and cut diagonally downwards to the … Try to tuck in any open edges as you go along. Preparation. Cold ‘meze’ dishes, most often made with fresh, seasonal vegetables, are served first, followed by a round of hot ‘meze’ selections. Lay another on top. In this recipe, I lightened up the traditional version by baking the böreks instead of deep frying them. In a large, deep skillet, heat the olive oil over moderate heat. They also make great, make-ahead snacks for kids. The grocery did have vişne suyu (sour cherry juice) so I made a quick cocktail mixing that with prosecco and lemon slices, so lovely. You dont want it to get cold, they are no fun eating that way. Single sheet would be really difficult to handle since it is so fragile and breaks very easily. 1 cup crumbled feta cheese (If Feta cheese is too salty, soak it in the cold water for 20 minutes or until your desired level of saltiness, then drain and crumble) … Using your fingers, gently roll the pastry away from you toward the point of the triangle. Thanks to you, I am going to surprise my sisters and make some this weekend! 17 Creamy (and lots of Cheesy) Grits Recipes. But the resemblance stops there. (You can buy the prepackaged, precut ones here and here if your local Middle Eastern or Mediterranean store does not sell it.). 'Börek' is a famous Turkish snack. However some things are hard for me to let go, this is what I called them since I can remember so they will stay as cigarette borek for me. They are cigarette-shaped phyllo pastries stuffed with cheese (usually feta) and herbs (such as dill and parsley); they can also contain veggies and/or meat. Enjoy your afternoon with a crunchy borek  in one hand and a glass of tea in the other. This dish is a good old standby at nearly every restaurant and in every home kitchen. Anyone know where to find Turkish food near Atlanta? Bake the cigarette börek for 15 minutes at 180°C until crispy and brown. I like to fry up and batch during the day and have them ready for after school munching. Spinach and cheese börek, cheese pastries, Turkish meat pies (beef börek), cheese and vegetable pies, peynirli boregi, sigara boregi also known as cigarette börek which are rolled pastries in the shape of a cigarette, hence the name. A classic example of hot ‘meze’ is called ‘sigara böreği’ (see-GAR’-ah BUHR’-ay-ee). Heat 1 tablespoon of olive oil in a large pan. I rolled (in the afternoon) and fried (à la minute) 75 and I only got to eat one! In a small bowl, crumble the white cheese or feta with your fingers. Add several pastries to the pan leaving some space in between them to prevent them from sticking to each other. Food writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey where she has lived and traveled for more than 24 years. Repeat until the dish or pan is full. Spoon the remaining egg mixture on top and bake in a 350 degree oven for 20 minutes or until … Yes, the yufka in Turkey is fresher and lighter than the frozen ones sold here. Cut diagonally down to the left bottom corner. Take a pastry triangle and position it so the wide end is at the bottom and the point is pointing away from you. Add the chopped onion and cook until fragrant, 3-5 minutes. These delicious rolls of fresh ‘yufka’ dough filled with Turkish white cheese, similar to Feta, are good for you and your taste buds. (Another reason why I want to live in Turkey) It is lighter than even filo. If you can’t find fresh or frozen ‘yufka,’ you can also use frozen phyllo pastry sheets. Susan, I dont know because I never tried with it. HOW TO MAKE TURKISH BOREK - 7 ways In this episode, I'd like to share with you how to make Börek in 7 different ways. Spinach-Feta Filling: Stir 1/2 cup of cooked, chopped spinach into the feta mixture. When you get to the end, wet the inside of the point of the triangle and stick it to the roll. You can also experiment with different Turkish cheeses and other fillings like seasoned ground beef, Turkish pastrami, called ‘pastırma’(pah-STIR’-mah) and spicy beef sausage, called ‘sucuk’ (soo-JOOK’). Where do you get the yufka in Charlotte? The wide base of each triangle should be about four to five inches wide. Fry in about 2 inches of oil for 2-4 minutes, or until golden brown. My sons are going to love sampling something that I have talked so much about but they have never tried. Thank you so much. After you make the dough; close the bowl top with a moisturized piece of cloth or towel and let dough rest about 20 minutes. Using two phyllo sheets, one on top of the other, begin at the center point of one of the short edges. Spread about a tablespoon of the filling in a thin line near the bottom edge, leaving about one-half inch empty on each side. I mixed it with club soda for my non-drinkers of the party. 4) Turkish Borek 5) Turkish Pogaca with Cheese (Peynirli Pogaca) 6) Yarimca (Fried Dough With Filling) 7) Turkish Sesame Bagel (Simit) 8) Easy Fried Dough (Kolay Hamur Kizartmasi) 9) Tortilla Borek 10) Cig Borek 11) Cookies with Herbs (Otlu Kuru Pasta) 12) Puff Borek (Milfoy Puf Borek) 13) Turkish Dumpling (Manti) 14) Fried Dough (Hamur Kizartmasi) Prepare the meat filling: Place a wide skillet over medium-high heat. Ingredients: 12 sheets phyllo dough. This will trap the filling inside as you roll the pastry up. 4 fresh ‘yufka’ sheets (24-inch diameter, or 1 package frozen phyllo dough, 9 inches by 13 inch), 1/2 pound (600 grams) Turkish white cheese (or Feta). Make The Borek filling: In a large bowl mix feta, eggs, scallions, parsley and pepper. Serves 4. Sigara Böreği – Cigarette Borek is the most popular borek of Turkey. It will be on your right after the turn. You might have noticed that I’ve been posting our favorite dishes from The yogurt topping is essential and makes all the difference. Brush with some plant-based milk. Looks so good. How I miss it. Thank you Elaine! You can opt-out at any time. Seal by adding a little melted butter . I remember my little girls drinking huge glasses of vişne suyu and inevitably spilling it on their clothes, those stains were there for good! If you have extra time and can afford some elbow grease, you can roll out your own ‘yufka’ sheets. When we came home, on rare occasions, my dad would make these for us but since he passed away, we haven’t had them because none of us knew how to make them. Halve the Yufka leaves if necessary, spread 1-2 tbsp of the filling on the short side of the Yufka leaf and roll them up. In Turkish, ‘sigara’ actually means ‘cigarette.’ These pastries got their name due to their long, thin, rolled shape. I can never ever get my hands on fresh yufka here. Your photos of the foods make my mouth water — beautiful! Use two or three sheets at a time to make the dough thick enough for rolling. Take a sheet of yufka, place on a clean work surface and brush with melted butter. allrecipes.co.uk/recipe/36157/filo-pastry-turkish--sigara-borek-.aspx I hope you and your family have a wonderful Thanksgiving and coming holiday season. Turkish Cigarette Böreks are a fast, delicious, and elegant-looking appetizer. See more ideas about Borek, Turkish borek, Food. Turkish Fried Feta Rolls, or 'Cigarette' Pastries. Divide each circle into eight to ten triangular slices like you are slicing a pizza. Our friend’s mother make some very yummy ones, cigarette-shaped for cheese and triangular for potato. www.rehanadujour.com/2015/03/04/sigara-borek-turkish-cheese-cigars At home, we made it by cutting 8 triangles out of one round Turkish phyllo dough (yufka). To make the borek, spread about 1.5 tablespoon of feta cheese/parley filling  (per triangle) along the long edge in a thin, long line, leaving 1/2 inch or so border on the bottom and on the edges. Turkish Borek Recipe (Sigara Borek) • Unicorns in the Kitchen Jan 5, 2019 - Explore Diana Miller's board "Turkish borek" on Pinterest. These long, thin boreks, called cigarette boreks, are made frequently in Turkish households (at least in my household, that was the case) or served at the restaurants as hot appetizers.I have learned that there has been a movement to change the name to “pencil” so that the borek is not associated with the smell of cigarette. This will seal it keep it closed as it fries. I made this recipe as it is written. ; Meat Filling: Saute 1/2 cup finely chopped onion in some olive oil.Add 1/2 pound ground beef and saute, breaking up, until cooked through. Repeat with the remaining phyllo, butter and cheese mixture. To be honest, I even bought some yufka home from our trip. Let me know if you try and like it. Get easy-to-follow, delicious recipes delivered right to your inbox. After all was said and done I made 4x as much as was suggested. These boreks look so inviting with that crusty wrap and feta filling! Spinach and feta borek is one of the more popular boreks around. Place all cigarette börek on a baking tray with baking paper. Turkish delight is a jelly-like candy that has been produced in Turkey since the 15th century. Place about 1 tablespoon of cheese mixture at the base of the dough strip and roll up. I needed this recipe in English, thank you :) Just a note for visitors, some people use mashed potato with onions as a filling instead of cheese. These long, thin boreks, called cigarette boreks, are made frequently in Turkish households (at least in my household, that was the case) or served at the restaurants as hot appetizers.I have learned that there has been a movement to change the name to “pencil” so that the borek is not associated with the smell of cigarette. Borek names and ingredients. Try passing around a platter of freshly cooked pastries and watch them disappear. When oil and butter are hot, add onions and cook … I remember these from my childhood when we lived in Ankara. I have a half a package left from the cooking demo. If you’re using round ‘yufka’ sheets, use a pizza cutter or sharp knife to cut them into triangles. Hi Renee, looks like there is Truva, Istanblue in Atlanta, I have not tried either. Stores have started selling already cut versions of triangle shaped yufkas and I can find these packages at our local Middle Eastern grocery store easily. Jump to Recipe. Add the chopped parsley and salt and pepper to taste. This will give you three pastry triangles from each rectangular sheet. I will give it a try this weekend and see how it turns out. You can find ‘yufka’ in Mediterranean grocers and on websites selling Turkish ingredients. Took me back to my times living in Adana and fights over who got the last borek on the plate :). When the ends begin to brown, flip them over and let the other side cook. I love your blog because there is so much in it that I remember from living there even if it was a loooonnnngggg time ago. This borek is one of my guilty pleasures as well because it is fried. I could not find Yufka dough but at the local middle eastern grocery they directed me to the most appropriate phyllo dough and they actually had feta from Istanbul. While the dough is resting, combine the ground beef, grated onion, salt, … Heat about two inches of oil to frying temperature. Heat some canola or vegetable oil in a pan (oil should be about 1.5 inches deep), fry them (in batches if necessary) until they are golden brown. You can always serve ‘sigara böreği’ as a starter, along with other ‘meze’ dishes to complete your Turkish-style menu. Here are some tips on working with frozen phyllo. If you will try to cut a full yufka into triangles and it has been frozen and thawed, beware that it might break on you, and you might not be able to get your full 8 triangles. It's usually flavored with rose water, as in this recipe, but you can use … 4 fresh ‘yufka’ sheets (24-inch diameter, or 1 package frozen phyllo dough, 9 inches … We always love the borek and even the white rice tasted better in Turkey. But I can understand that “pencil” might sound more appetizing to some. Filling is just the mixture of chopped Italian parsley ( a couple of tablespoons) and crumbled feta cheese. They also work well as salty, crunchy finger food at parties. Starting again from the top center point, cut diagonally down to the right bottom corner. Oh, Ilke, I could just about cry. The yufka turns crispy and meant to be eaten as soon as it rests a bit on a paper towel to soak up the excess oil. That sounds like a good filling too, Sema, thanks! Add 2 tablespoons olive oil and the butter. Maybe with several layers. 1 cup finely chopped fresh cilantro. Take Albemarle exit on Hwy 74 and turn left on N. Sharon Amity. Instructions Whisk olive oil, milk, 1egg, yogurt, salt and pepper in a bowl until combined. Hope they like it and you guys can remember your good times in Ankara :) You have a great Thanksgiving. Gorgeous photos, Ilke, and your ‘pencil’ borek (I like that name too) look delicious. Depending on how many triangles you have, just calculate 1 to 1.5 tablespoon filling per triangle yufka. I go to Halal International on North Sharon Amity Road, off of Independence Blvd to buy Turkish items. I liked the borek and will make it again but I thought it was a little bland. CIGARETTE BOREK RECIPE. Sigara Boregi Variations. Using prongs or a fork, move them around as they fry for a more even color. Getting Ready with Eggplant Borek | Ilke's Kitchen, Komşu Ülkelerin Çaktırmadan Türkiye'den İlham Aldığı 8 Yemek - Yemek.com. Börek of course comes in many varieties: The standard tray varieties which are soft in the middle and slightly browned on top. Then, on one side of the pastry, brush a little more melted butter and lay a fresh sheet of yufka on top, so that it overlaps slightly with the two sheets already there … Thanks Charlene :) I appreciate it. Add the peppers, pul biber and onions, … Sigara Borek: The Cigarette Borek Sigara Borek is a variation of the pastry that has a cylindrical-shaped form, hence the nickname “Cigarette Borek.” Its appearance is very reminiscent of other foods like a cannolis or taquitos, but much different in taste. Combine flour, water and salt in a large bowl and mix them well. If you’re dining out, ‘meze’ dishes are often so plentiful and delicious, they end up overshadowing the rest of the meal. Here is the basic recipe for making Turkish ‘cigarette’ pastries.