Sigara borek - Karlijnskitchen.com

Sigara Boregi – Cigar shaped pastry (not low FODMAP)

I have already shared two of my favourite Turkish recipes with you before: kisir (bulgur salad) and kadayif (a sweet Turkish dessert). The recipe I want to share with you today is possibly my biggest favourite: sigara boregi. These are cigar shaped rolls made of yufka dough stuffed with white cheese and parsley. Or as I have heard often in the Netherlands: yo those spring rolls are good, what’s that?!

Börek is a Turkish pastry. You have different kinds of börek. The most well-known is su börek (water börek). This is usually made on a large baking tray and consists of layers of pastry with a filling in between, such as cheese or spinach. Sigara boregi is similar, but for this börek, the dough is rolled up into a cigar shape and stuffed with white cheese. You find börek too in different shapes and flavours in former Yugoslavia, but here it is named Burek. 

For this recipe, you actually only need three ingredients: a package of yufka dough, a tin of beyaz peynir (literally: white cheese) and fresh parsley. You can find these ingredients at a Turkish supermarket. (Tip: buy your fresh herbs at a Turkish supermarket, it is way cheaper there than in a normal supermarket). 

Sigara borek - Karlijnskitchen.com

What do you need

  • 2 packages of yufka dough (you can buy this in a Turkish supermarket)
  • A large can of Turkish white cheese (same story, beyaz peynir in Turkish)
  • A large handful of fresh parsley
  • A bottle of sunflower oil

Notes for Fodmappers

I made this recipe before my FODMAP time. Therefore this recipe, unfortunately, is not low FODMAP

How to prepare the sigara boregi

  1. This recipe makes a traditional Turkish dish called sigara boregi. These are rolls made out of thin dough filled up with a mixture of white cheese and parsley. They are very popular here at birthdays and are always the snacks that are finished first.
  2. Crumble the white cheese above a large bowl. Wash the parsley and cut it in small pieces. Add this to the white cheese and flavour it with some pepper to taste. Stir this together well.
  3. Take a piece of yufka dough and put this down on the kitchen counter with the top of the triangle away from you.
  4. Put a spoonful of the cheese mixture on top of the dough and shape it into a line.
  5. Fold the two corners of the triangle to the inside over the mixture (see the pictures) and then roll the dough into a tight roll. Be careful while rolling, because otherwise, the dough may tear. Put some water on your hands and use this to stick the dough together so the dough will stay rolled up.
  6. Repeat this until you have used all the dough. Then you can start to deep fry the rolls.
  7. Heat the sunflower oil in a pan. You can test whether the oil is hot enough by putting a piece of dough in the oil. If it starts sizzling immediately the oil is hot enough. Carefully put a few sigara börek rolls in the oil using a (heat-resistant) spatula. Fry them for a few minutes turning them half way if they don’t turn by themselves. You can take them out of the oil when they have turned golden brown. Let them drip out by putting the rolls on some paper towel.
  8. It is nicest if you fry the sigara boregi not too long before you want to serve them because then they will still be crisp. You can store the rolled up dough in the fridge before frying. If you want to prepare them beforehand you can heat the rolls up in the oven on the day of serving.

I made the sigara boregi for a large group of people. Therefore I made 48 pieces. If you need less you can use one package of yufka dough (which makes 24 pieces). For this, you will need about half a can of Turkish white cheese.

Will you let me know if you make my sigara boregi? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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Sigara boregi - Karlijnskitchen.com

Sigara Boregi – Cigar shaped pastry stuffed with white cheese


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  • Author: Karlijn
  • Total Time: 2 hours
  • Servings: 48 1x

Ingredients

Scale
  • 2 packages of yufka dough (you can buy this in a Turkish supermarket)
  • A large can of Turkish white cheese (same story, beyaz peynir in Turkish)
  • A large handful of fresh parsley
  • A bottle of sunflower oil

Instructions

  1. This recipe makes a traditional Turkish dish called sigara böreği. These are rolls made out of thin dough filled up with a mixture of white cheese and parsley. They are very popular here at birthdays and are always the snacks that are finished first.
  2. Crumble the white cheese above a large bowl. Wash the parsley and cut it in small pieces. Add this to the white cheese and flavour it with some pepper to taste. Stir this together well.
  3. Take a piece of yufka dough and put this down on the kitchen counter with the top of the triangle away from you.
  4. Put a spoonful of the cheese mixture on top of the dough and shape it into a line.
  5. Fold the two corners of the triangle to the inside over the mixture (see the pictures) and then roll the dough into a tight roll. Be careful while rolling, because otherwise, the dough may tear. Put some water on your hands and use this to stick the dough together so the dough will stay rolled up.
  6. Repeat this until you have used all the dough. Then you can start to deep fry the rolls.
  7. Heat the sunflower oil in a pan. You can test whether the oil is hot enough by putting a piece of dough in the oil. If it starts sizzling immediately the oil is hot enough. Carefully put a few sigara börek rolls in the oil using a (heat-resistant) spatula. Fry them for a few minutes turning them half way if they don’t turn by themselves. You can take them out of the oil when they have turned golden brown. Let them drip out by putting the rolls on some paper towel.
  8. It is nicest if you fry the sigara böreği not too long before you want to serve them because then they will still be crisp. You can store the rolled up dough in the fridge before frying. If you want to prepare them beforehand you can heat the rolls up in the oven on the day of serving.

Notes

I made this recipe before my FODMAP time. Therefore this recipe, unfortunately, is not low FODMAP

  • Prep Time: 2 hours

 

 

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