Delicious Turkish Sigara Borek Recipe

The delicious Turkish Sigara Borek Recipe is a Turkish pastry with a savory filling.

The most common fillings are cheese, meat, and spinach.

I love these tasty little cheese-filled Sigara Borek (shaped like cigarettes) because they’re great for grabbing and dipping and they’re always a big hit at a party.

In Turkish cuisine, this taste has a special place.

We prefer to eat Borek at breakfasts; however, it is a nice snack to eat during the day too.

There are countless variations of Borek in Turkish cuisine.

You can make its filling ingredients with potato, minced meat, cheese, chicken meat, spinach, and other vegetables such as peas.

Borek is another delightful pastry dish from Turkey.

Typical fillings include cheese, potatoes, and spinach, but it’s traditionally stuffed with meat, too.

This Borek has different varieties, and this recipe yields “Sigara Boregi” or cigar borek.

It’s a simple yet delicious mid-day snack, best served with tea or salad on the side.

How To Make Delicious Turkish Sigara Borek Recipe With Step-By-Step Instructions

The list of ingredients

• 1 Package of Yufka Dough

The list of ingredients. Of Spinach Filling

• Onion (1 small), diced
• Olive Oil (1 tbsp)
• Spinach (4 cups)
• White Cheese (1/2 cup)
• Salt (1/2 tsp)
• Black Pepper (1/2 tsp)

The list of ingredients. Of Potato Filling

• Russet Potato (1 medium-size)
• Aleppo Pepper (1/2 tsp)
• Salt (1/2 tsp)
• Black  Pepper (1/2 tsp)

The list of ingredients. Of Cheese Filling

• White Cheese (1/2 cup)
• Chopped Parsley (2 tbsp)
• Salt (1/2 tsp)
• Black Pepper (1/2 tsp)

Assemble

• Vegetable Oil for frying (1/4 cup)

Instructions

1. First, know that Yufka, like phyllo dough, is delicate and might break. That’s completely okay.

Create the spinach filling.

1.  Heat olive oil in a pan over medium heat.
2. Saute onion until golden, add spinach, and cook until the spinach is wilted.
3. Once the spinach is cool enough to handle, mix it with cheese, salt, and pepper.

Create the spinach filling.

1. Wash and peel the potato.
2. Cut it into large chunks and boil until fork tender.
3. Mash the potato completely and add Aleppo pepper, salt, and black pepper.

Create the spinach filling.

1. Mix cheese with parsley, salt, and pepper.
2. Place a triangle-shaped Yufka dough on a clean surface, with the wide side facing you.
3. Wet your finger with water and moisten the edges.
4. This will help the edges to stick while rolling.
5. Add one to two tablespoons of filling one inch away from the wide edge and form it into a thin log.
6. Fold the outer corners over the filling and roll the borek.
7. Dip your index finger in water wet the edges again and roll tightly.
8. Set aside and continue with the remaining Yufka and filling.
9. Heat 2 tablespoons vegetable oil in a nonstick pan over medium heat.
10. Once the oil is hot, place the boreks in the oil and fry on all sides until crispy and golden.
11. Don’t overcrowd the pan. Place the boreks on a kitchen paper towel to absorb the excess oil.
12. Continue with the remaining boreks and add more oil if needed.