Turkish Borek Recipe (Sigara Borek)
User Reviews
5
Turkish Borek Recipe (Sigara Borek)
Description
This recipe for Turkish Borek (Sigara Borek) gives a clear method for making crisp and tender rolled pastries using triangle-shaped yufka dough or phyllo dough cut into strips. Three distinct fillings are provided: a spinach and onion sauté mixed with white cheese and seasoning; a smooth mashed potato mixed with Aleppo pepper and spices; and a simple cheese and parsley mixture. The boreks are rolled carefully to ensure the filling is snugly enclosed, then fried in vegetable oil until golden and crunchy.
The dough is delicate and sometimes breaks, but this does not affect the final result. Using water to moisten edges helps seal the rolls securely. The frying brings a satisfying crisp exterior that contrasts with the soft and flavorful fillings. The fillings can be made ahead and refrigerated for up to four days, making preparation flexible.
Sigara borek are served as appetizers or snacks and are popular at social gatherings. The recipe makes about 24-30 boreks using all fillings combined but can be doubled or tripled for a single filling. Substitutions for dough include cut strips of phyllo dough covered with a damp towel to keep them pliable.
Handling the dough gently and sealing edges with water help maintain the shape during frying. Storing leftover fillings in airtight containers extends their freshness. These factors make this borek recipe practical for event preparation and batch cooking.
Ingredients
- 1 yufka dough See note #1
Spinach filling
- 1 tbsp olive oil
- 1 onion diced, small
- 4 cups spinach
- 1/2 cup white cheese See note #2
- 1/4 tsp salt
- 1/2 tsp black pepper
Potato filling
- 1 russet potato
- 1/2 tsp Aleppo pepper
- 1 tsp salt
- 1/2 tsp black pepper
Cheese filling
- 1/2 cup white cheese
- 2 tbsp parsley chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
To assemble and fry
- 1/4 cup vegetable oil
Instructions
- First, know that yufka, like phyllo dough, is delicate and might break. That's completely okay.
- To make the spinach filling: Heat olive oil in a pan over medium heat. Saute onion until golden, add spinach and cook until the spinach is wilted. Once the spinach is cool enough to handle, mix it with cheese, salt and pepper.
- To make potato filling: Wash and peel the potato. Cut it into large chunks and boil until fork tender. Mash the potato completely and add Aleppo pepper, salt and black pepper.
- To make the cheese filling: Mix cheese with parsley, salt and pepper.
- Place a triangle shaped yufka dough on a clean surface, with the wide side facing you. Wet your finger with water and moisten the edges. This will help the edges to stick while rolling.
- Add one to two tablespoon of filling one inch away from the wide edge and form it into a thin log.
- Fold the outer corners over the filling and roll the borek. Dip your index finger in water and wet the edges again and roll tightly. Set aside and continue with the remaining yufka and filling.
- Heat 2 tablespoons vegetable oil in a non stick pan over medium heat. Once the oil is hot, place the boreks in the oil and fry on all sides until crispy and golden. Don't over crowd the pan. Place the boreks on a kitchen paper towel to absorb the excess oil.
- Continue with the remaining boreks and add more oil if needed.
Notes
- Triangle yufka dough can be substituted with phyllo cut into strips; keep unused phyllo covered with a damp towel to prevent drying.
- Use Turkish white cheese (Beyaz Peyniri) or feta cheese for the cheese fillings.
- The recipe yields about 24-30 boreks using all fillings combined; adjust quantities if preparing only one filling type.
- Leftover fillings can be stored in an airtight container in the refrigerator for up to 4 days.
- Prepare boreks ahead of time and fry just before serving to keep them crispy and fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 4servings | |
| Calories | 347kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 31mg | 10% |
| Sodium | 1531mg | 64% |
| Potassium | 414mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3060IU | 61% |
| Vitamin C | 14mg | 16% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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