Turkish Cigaret Pastry | Sigara Böreği
Ingredients:
2 fillo doughs (8 triangles)
Filling I:
1 tomato
1 green pepper
5-7 slices pastrami
5-7 slices kaşar cheese
Olive oil
Pepper, salt, a pinch of sugar
Filling II:
1 /4 onion
1 leek
1 crrot
Olive oil
Pepper, salt, a pinch of sugar
Filling III:
150 g lor cheese
50 g parmesan
Sun flower oil for frying
Dışı Kıtır İçi Yumuşacık Tepside Sigara Böreği - Naciye Kesici - Yemek Tarifleri
Abone olmayı unutmayın! ►
dışı kıtır içi yumuşacık tepside sigara böreği, sigara böreği tarifi fırında, sigara böreği tarifi, sigara böreği nasıl yapılır, fırında sigara böreği nasıl yapılır
Tepside Sigara Böreği Malzemeleri:
* 6 adet yufka
* çörek otu veya susam
Sosu için
* 2 adet yumurta (1 tanesinin sarısı üzeri için ayrılacak
* 1 su bardağı süt
* yarım su bardağı sıvı yağ
* 3 yemek kaşığı yoğurt
* tuz
* 1 şişe maden suyu
İç harcı
* 1 kalıp peynir (çökelek veya lor peyniri de kullanabilirsiniz)
* 1 kaç dal maydanoz
Beni takip edin:
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Eğer tarifimi yaparsanız, resimlerini çekip #naciyekesici etiketi ile sosyal medya hesaplarınızda paylaşırsanız çok sevinirim.
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Günceli takip etmek için abone olun
İzlediğiniz için teşekkürler!
Merhaba ben Naciye Kesici,
Yemek yapmayı ve yaptığım yemeklerin tariflerini paylaşmayı çok seviyorum.
►Kanalımda; kendi hazırladığım pratik, kolay, lezzetli yemek ve tatlı tariflerini bulabilirsiniz.
Aynı zamanda ev hanımlarının işine yarayacak hayat kolaylaştırıcı ipuçları için de videolar çekiyorum. Herkesi ►kanalıma bekliyorum.
How to Make the Best Turkish Cheese Pastry ( Cigarette Borek, Sigara Boregi) Recipe
My favourite comforting heavenly food for breakfast, lunch and dinner!
This super easy recipe is a lifesaver for lunch or a great appetizer for dinner and a perfect choice for parties. You can use any cheese you like and make your own creations for the filling. You can roll up a big batch to freeze them.
You can replace the cheese with vegan cheese and make your perfect vegan pastry.
Ingredients
• 4 fresh ‘Yufka’ sheets (or 1 package frozen phyllo dough)
• 1 cup of Feta cheese
• 1 crated cheddar cheese
• Dash salt
• 2 cups of grated boiled potatoes
• Vegetable oil for frying
Method
If you’re using round ‘Yufka’ sheets, cut them into triangles. Divide each circle into eight triangular pieces.
If you are using frozen phyllo, try to cut them any size and similar to a triangle shape
In a small bowl, mix cheddar, potato and crumbled feta cheese
If we are using the recipe for a vegan option, we can replace the cheese with any type of vegan cheese or any other vegetable like spinach to create our perfect vegan pastry
Take a pastry triangle and position it to wide end is at the bottom and the pointing down toward you
Spread about a teaspoon of the filling near the bottom edge, leaving space on each side.
Fold the empty side of the pastry on to filling then top side pastry toward the centre to cover the edges of the filling. This will trap the filling inside as you roll the pastry.
Using your fingers, gently roll the pastry towards you. Wet the edge of the pastry and stick it to the roll. This will seal it as it fries.
Heat about 1 cup of oil to frying temperature. Add several pastries to the pan leaving some space in between them
Move them around as they fry till golden colour.
Drain the pastries on paper towels before serving. Subscribe to my channel
#cupofcigdem
#cupofcigdem #turkishfood #greekrecipes
Turkish Borek Recipe: Crispy Cigarette Borek Rolls with Potato Filling
Learn how to make authentic Turkish Sigara Borek Rolls with potato filling. Turkish Cigarette Pastry is very crispy, delicious and easy to make.
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The CRISPY Savoury Pastry You'll Love
Borek is one of the greatest and crispiest appetizers you'll ever try. Hailing from the Balkan reigon, it's a popular food in Turkey and parts of the Levant. Today we're making two different kinds of Borek, the first is a spiral borek with a spinach filling, and the second is a rolled cigar borek with a cheese filling.
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0:00 Intro
0:57 Preparing the spinach filling
2:23 Preparing the cheese filling
3:33 Making the secret Sauce
4:05 Choosing the pastry
4:35 Making the spiral borek
6:57 Making the cigar borek
8:48 Taste test and Outro
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Spinach Filling:
600g Spinach
1 Medium Onion
400g Aged Feta
2 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Black pepper
1/2 Tsp Aleppo Pepper flakes
Cheese filling:
500g White Cheese
250g Kasar Cheese or Mozzarella
60g Parsley
1 Tbsp Nigella Seeds
1/2 Tsp Black Pepper
1 Egg
Sauce:
2 Eggs
115ml Olive Oil
200g Yoghurt
Spiral Borek:
500g Whole yufka sheets
Sesame seeds
Nigella seeds
Cigar Borek:
350g sliced Yufka triangles
Vegetable oil
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Directions:
To make the spinach filling:
1- Dice your onion to a small dice and roughly chop the spinach so each leaf is cut into 3-4 pieces
2- Add the oil to a pan over medium high heat, and add the onions, saute for 5-6 minutes until softened and starting to brown
3- Add the spinach to the pan, and allow all the leaves to wilt. Once they have wilted, cook for 3 minutes further to evaporate excess moisture
4- Place a sieve over a bowl, then add the spinach mixture, and allow to drain for at least half an hour
5- Once drained, pour out the liquid and add the spinach to the bowl. Crumble in the cheese, and add the seasonings
6- Mix well
To make the cheese filling:
1- Shred your Kasar cheese and place in a bowl, then crumble in the feta cheese
2- Remove the parsley leaves from their stalks then roughly chop to a small size
3- Add the remaining ingredients and mix well
To make the sauce:
1- Whisk your eggs together until fluffy
2- Mix in the oil and combine well
3- Add the yoghurt and mix until mostly smooth
To make the spiral borek:
1- Cut your sheets of yufka in half, then place a single sheet with the curve facing towards you
2- Brush the sauce all over the sheet until well covered
3- Place the filling along the flat side of the sheet, going almost from edge to edge and leaving a small gap from the flat side
4- Roll the sheet over the filling, then continue rolling until you've rolled the whole sheet
5- Place a baking sheet in a round baking dish, then curl the borek into a spiral and place in the center of the dish
6- Repeat steps 2-4, placing each roll into the baking dish to form a spiral. If any sheets are heavily torn, double up the layers
7- Brush the top with more sauce, then sprinkle on the sesame and nigella seeds
8- Bake at 180c for 45-60 minutes until golden all over
9- Cut into 6 slices and serve hot or warm
To make the cigara borek:
1- Place a triangular sheet of yufka with the curved edge facing towards you
2- Add the filling along the curved edge, leaving a gap of 2-3 cm from that edge, and 3 cm from either side
3- Tuck the sides of the pastry over the filling, then fold the bottom edge over as well
4- Roll this nearly all the way to the end, then dab the tip with some sauce
5- Roll it the rest of the way to seal
6- Fill a pan with a little oil, and heat on medium heat
7- Once heated add your borek, and cook for 2-3 minutes rotating every 30 seconds or so
8- Once golden and crispy all over, remove and drain on a wire rack
Crispy Turkish Cheese Rolls / Easy-to-Make Recipe
Turkish cheese rolls is a so called meze dish, similar to Spanish tapas, which is very tasty and easy to make. You need no more than a handful of ingredients and only 15 minutes to cook Sigara Böregi, which translates to cigar pastry. It is usually filled with cheese and tastes great!
If you never had Börek before, this recipe is an easy and quick way to cook it at home.
INGREDIENTS:
- Yufka pastry leaves
(no fat phyllo sheets) [
7 oz / 200 g]
- a handful flat Italian parsley
- soft brine cheese
(e.g. Feta)
[6 oz / 180 g]
- vegetable oil
or beef tallow for more flavor [1 cup / 250 ml]
- 1 fresh egg (optional)
METHOD
1. Chop the parsley and, in a big enough bowl, mix with the crumbled cheese/feta. In addition, you can add a beaten egg (optional), which mostly acts as a binding agent
2. Before you start rolling your boreks, keep a small bowl of water close by, which will help so seal your pastry. Grab a triangle, place it in front of you, the short side facing you and the tip of the long sides away from you. Spread a tablespoon of the cheese filling along the short side. Leave around half an inch [1-2 cm] border right and left, which you fold, before starting to roll the pastry. Apply enough pressure to keep the folded corners of the pastry sheets in when rolling, but don’t be too firm, otherwise, you will squeeze out the cheese filling
3. To seal your borek, just dip the tip of the sheet in water, finish the rolling process and the sheet will stick to itself. Proceed and roll as many Sigara Böreks as possible (10-20, depending on the triangles’ size and how much filling you grant one borek)
4. Pour the vegetable oil in a pan and heat it up over medium high till its temperature reaches 350°F [180°C]. Keep a second plate covered with kitchen towel ready
5. Fry rolls till they turn strongly golden, almost brown. Don’t overcrowd the pan and leave a little space between the boreks. Which you should turn upside down a few times and remove from the oil in time, before they darken too much. It took us only 1-3 minutes in total per roll
6. Shortly drain on a kitchen towel before piling up on a serving plate
Bon appétit!
More cheesy pastry recipes:
- Khachapuri from Georgia
- Super Crisp Spinach-Feta Borek from Turkey
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