Sigara Böreği (Cheese-Filled Filo Cigars)

Triangles of tissue-thin yufka rolled tightly around white cheese and parsley into slim cigars and fried crisp and golden — the little meze that vanishes fastest from every Turkish table.

来源

食谱提供 Turkish home kitchens · 🏺 传统 · Household and neighbourhood cooking carried across Türkiye — no single author owns these dishes

Turkish · traditional dishAn ownerless traditional dish, so no individual cook is credited. The cited article documents börek as a family of thin-pastry pies, of which sigara böreği is the cigar-rolled, usually cheese-filled fried form. Quantities and step wording here are this book's own.

Background on Wikipedia

45 分钟🍽 6 人份🔥 220 大卡🇹🇷 土耳其
素食无坚果清真

步骤

  1. Mash the crumbled cheese with a fork, then mix in the egg, chopped parsley, pepper flakes and black pepper into a thick, spreadable filling.

  2. Lay a sheet of yufka on the bench and cut it into large triangles, like slices of a pizza, about 8 per round.

  3. Take one triangle with the wide edge nearest you and the point facing away.

  4. Spoon a small finger of filling along the wide edge, leaving a gap at each side.

  5. Fold the two sides in over the ends of the filling to trap it.

  6. Roll up firmly from the wide edge toward the point into a tight, slim cigar.

    💡 Roll tight — a loose cigar drinks up oil and falls apart in the pan.

  7. Brush the final point with a little water and press to seal so it can't unroll in the oil.

  8. Shape the rest the same way and set them seam-side down.

  9. Heat the oil to 175°C — a scrap of pastry should turn golden in about 30 seconds.

  10. Fry the cigars a few at a time, turning, for 2–3 minutes until evenly golden and crisp.

  11. Drain on paper towel and serve hot, while the cheese inside is still soft.

💡 小贴士

  • For a lighter version, brush the cigars with oil and bake at 200°C for 15–18 minutes until golden instead of frying.
  • A spoon of mashed potato or spinach mixed into the cheese makes an easy variation.

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