Turkish Sigara Böreği
The name Sigara Böreği translates to "cigarette börek" in Turkish, inspired by it rolled, cylindrical shape. The term börek can refer both to a specific dish and to a variety of fried or baked pastries made with phyllo dough.While the exact origin of sigara böreği is unclear, the tradition of making börek pastries dates back centuries. Historical records indicate that phyllo dough was used to create flaky, crispy pastries as early as the late Middle Ages. However, these records do not mention the distinctive rolled shape or method used for sigara böreği, suggesting it may be a more recent creation, likely influenced by cultural fusion.
Ingredients
- Turkish white cheese crumbled – 350g
- Parsley, finely chopped – ¼ cup
- Chives finely chopped – 1.5 tbsp
- Phyllo dough – 3 pieces
- Flour – 1 tbsp
- Water- 1 tbsp
- Oil for frying (sunflower, vegetable, canola) – ⅓ cup
Instructions
- If the phyllo dough is frozen, thaw them according to the instructions on the package or for one hour at room temperature.
- Use a spoon to mix flour and water to create the glue for the pastries.
- To make the filling, mix together the crumbled cheese, chives, and parsley.
- Take out pastry streets and cover the ones you are not folding to preserve their moisture.
- Cut your phyllo dough sheet you are about to use into 8 pieces.
- Lay out the softened dough in a diamond formation. In the center of the bottom half, in a horizontal line parallel to you, set a heaping tablespoon of the filling, making sure to leave room on all sides for folding.
- Fold the bottom corner of the pastry over the filling, making sure it is tucked in.
- Now, tuck that folded edge under the filling and roll the stuffed pastry about halfway up. It should now look like a triangle, with the bottom of the triangle rolled up pastry filled with stuffing.
- Fold the side angles into the center to create a pentagon shape. Ensure there is a significant fold, about 1-1.5 inches on either side to keep the filling from falling out when frying.
- Dab the glue along the remaining exposed edges with a finger before pulling the final piece of pastry sheet over the roll, creating a cylinder shape.
- Heat cooking oil to 375F, pouring 1-2 inches of depth– do not place in oil before it has reached this temperature. The outside must fry before the inner cheese becomes too melted and escapes the pastry.
- Fry the rolled pastries on each side, for about 30 seconds each side until golden brown.
- Place on a paper towel to absorb residual oil and serve hot.
Notes
- About freezing: If you choose to make the rolls and freeze them, simply store them in your freezer after you have rolled the filling and sealed it. You can then fry the rolls from frozen using steps 10-12.
- About alternates: If you do not have Turkish white cheese, you can use a mixture of 250 grams of feta and 100 grams of mozzarella. This is a delicious alternative but be aware that the melting temperatures for these cheeses are lower than that of Turkish white cheese. Make sure to pay attention when frying and not leave them in the oil for more than 1-2 minutes.
Nutrition
Calories: 85kcalCarbohydrates: 3gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 10mgSodium: 120mg
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