TURKISH BOREK RECIPE (SIGARA BOREK)
Borek is a Turkish savory crunchy pastry filled with different fillings such as cheese or potatoes. Learn how to make Turkish borek recipe by watching our step-by-step video and tutorial. They are perfect as a midday snack or for breakfast and you can make them in advance and freeze them for later.
Provided by Shadi HasanzadeNemati
Categories Appetizer
Time 1h
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : ServingSize 4 servings, Calories 347 kcal, Carbohydrate 13 g, Protein 11 g, Fat 30 g, SaturatedFat 20 g, Cholesterol 31 mg, Sodium 1531 mg, Fiber 2 g, Sugar 1 g
CICARA BOREK
this the best turkish appetizer and so easy to make but make sure you have enough to go round very addictive.Is also made for breakfast. you can now buy ready made yufka in packets in all turkish shops (in the fridge)instead of phyllo pastry you will need 2 packets.
Provided by jo015m0084
Categories Breakfast
Time 23m
Yield 30 borek, 4 serving(s)
Number Of Ingredients 6
Steps:
- To begin, lay out the pastry cut into medium triangles, wash and chop the parsley. Put in a large mixing bowl add all the feta cheese and with a flork mash them together adding the whole egg. Mix well, then with a tea spoon scoop a large amount onto your cut pastry. At the largest end, roll once towards the top and fold the two sides in and continue to roll to the top. When done, wet two fingers with the water to stick down end. When finished preheat oil on low heat for around 20 seconds then add as your borek to the pan and fry till medium brown. Turn over making sure all sides are cooked. Take out a plate put 1 sheet of paper towel on it. When the borek is cooked place on the plate. Once you have cooked all the borek, place another sheet of paper towel on top. Wait 30 seconds then pat to remove excess oil then serve.
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