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
- 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.
- 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.
- Take a piece of yufka dough and put this down on the kitchen counter with the top of the triangle away from you.
- Put a spoonful of the cheese mixture on top of the dough and shape it into a line.
- 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.
- Repeat this until you have used all the dough. Then you can start to deep fry the rolls.
- 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.
- 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