Sigara Böregi

Cigar Böregi You might know already from your kebab shop around the corner. That are these puff-like rods which are filled with feta cheese. I thought to myself that you can surely easily do it yourself. But think again, I didn’t expected so much effort. I bought prefabricated pastry because I thought to roll out the dough as thin as needed will not worthwhile the effort. But the easy way exposed to be very tricky. You have to separate the leaves from each other and that isn’t that easy cause they glue together. So one after another disrupted. Then I decide to search the web for a solution and learned that they have to be a bit moist. Maybe these instructions are printed on the package, but it’s all in Turkish, so I can’t read it either. Well with the water then it has worked quite well. Patience and some practice will help as well. After that I still didn’t really got perfect pieces, but good enough for filling. And so we come to name sigara böregi. This name comes from the fact that the filling is rolled up like a cigar.

Sigara-Böregi-Recipe

Crumble the ewe’s cheese with your fingers and chop the parsley. Mix the cheese with the parsley and season it with salt and pepper.

Sigara-Böregi-1

Spread the yufka leaf with a tbsp filling on the wide side and fold up the sides. Now gently roll up the yufka, dip the last inch in some water and finish to furl the böregi.

Sigara-Böregi-2

Heat some oil in a pan (about one inch high) and fry the böregi golden brown. Put them on a paper towel and let them drain.
Sigara-Böregi-4

 

sigara boeregi

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 12 serving

Ingredients

  • 1 turkish feta cheese about 9oz
  • 15 yufka leaves turkish triangle pastry
  • 1 bunch of parsley
  • oil
  • salt
  • pepper

Instructions

  1. Crumble the ewe's cheese with your fingers and chop the parsley.
  2. Mix the cheese with the parsley and season it with salt and pepper.
  3. Spread the yufka leaf with a tbsp filling on the wide side and fold up the sides.
  4. Now gently roll up the yufka, dip the last inch in some water and finsih to furl the böregi.
  5. Heat some oil in a pan (about one inch high) and fry the böregi golden brown.
  6. Put them on a paper towel and let them drain.

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