Meze Atlas, Hot plates, ara sıcak

Sigara Böreği

Name: Sigara Böreği
Prep time: 45 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 2 round yufka (thin pastry sheets), about 60 cm across; 250 g beyaz peynir (brined white cheese), crumbled; ½ bunch parsley, finely chopped; 1 egg; 500 ml sunflower oil, for frying

/see·GA·ra bur·re·EE/

Crisp fried pastry rolls filled with white cheese and parsley

6serves

45 minactive time

Goes with

Beer

Crisp, salty pastry and cold beer are an easy, refreshing pair.

Also good with rakı.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

2round yufka (thin pastry sheets), about 60 cm across
250 gbeyaz peynir (brined white cheese), crumbled
½ bunchparsley, finely chopped
1egg
500 mlsunflower oil, for frying

Method

Mix the cheese, parsley and egg.
Cut each yufka into quarters, then each quarter into 3 long triangles, making 24.
Put a tablespoon of filling along the wide edge, fold in the sides and roll tightly towards the point. Seal the tip with a little water.
Heat the oil to 175°C and fry the rolls in batches for 2 to 3 minutes, turning, until golden.
Drain on paper and serve hot.