FOODS OF TURKEY
Instructions:
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1.Crumble the feta cheese into a bowl and mix it with coarsely chopped parsley leaves. If you are using kashkaval cheese instead of feta, shred the cheese.
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2.Add one egg and mix well with the feta mix. Note that this is optional.
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3.Add ground black pepper to the mix.
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4.Open the package of filo dough pastry sheets.
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Tip: If you can not find pastry sheets pre-cut into triangles, you can buy large, round (classic) pastry sheets and then cut them into 8 triangles by folding evenly. You can also freeze the sheets you won’t be using for a later time.
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Tip: One thing to watch for when working with pastry sheets is to prevent the sheets from getting dry. If they do, they will become crumbly and harder to roll without breaking. To prevent them from drying, cover them with a wet towel as you work through each batch.
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5.For each triangle, place the feta mix in the form of a line, at the bottom or the larger end of the triangle, along the bottom edge but not too close to the edge. When placing the cheese mix, leave some space from the bottom and from the sides of the triangle.
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6.Flip two sides (not the bottom) over the cheese mix - it won’t cover- and then start rolling from the bottom towards the tip of the triangle, making sure the cheese mix is tightly rolled into the pastry but not bursting out of it.
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7.You can also brush some yolk over the cigar to give it a crispier look.
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8.Prepare a batch of cigar rolls (however many you want and have the cheese for) following the steps 5 through 7. Keep the finished rolls under a wet towel to prevent them from getting dry.
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Tip: Good news! Once you make a batch of these rolls, you can also freeze them as they are, for when you need them, or for an unexpected guest.
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9.In the meantime, heat the oil in a frying pan.
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10.When the oil is hot but not smoking, start placing the cigar rolls in the oil. (The cigar rolls will sizzle if the oil is hot.) Turn the rolls as they take a golden brown color and crisp up on all sides.
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Tip: Try not to burn the oil or the pastry rolls. Oil should be hot and sizzling but not smoky. Also use enough oil to generously cover the bottom of the pan and put more oil if necessary as you go through the batches.
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11.Serve the rolls hot as an appetizer or at tea time to delight your guests.
Meltem
2010 Copyright. Foods of Turkey
Recipe: Cigar Borek (Sıgara Böreği)
May 18, 2010
Turkish Savory Pastries:
Anyone who knows anything about Turkish cuisine or has been to at least one Turkish restaurant has certainly had a taste of a börek (burekh) and, cigar or cigarillo börek is the one they usually remember. This recipe is the first in our series on savory pastries from the Turkish cuisine. They are easy, they are delicious and they are delightful for entertaining. Your guests will certainly remember these pastries! Serving them at tea time will be well received by all your guests, Turkish or not!
Also see..
We continue to feature other recipes for savory boreks on EAT. One we recently prepared for you was made with Turkish spicy cured pastrami. It is called “Paçanga” in Turkish (read as pah-chan-gah) which, I just found out, means party in Spanish. This crispy, exciting börek will certainly create a party in your mouth!
Ingredients:
Feta Cheese (Crumbled, two cups)
(You can also use shredded kashkaval or mozzarella cheese for this recipe.)
Parsley (Flat leaf, coarsely chopped)
Triangular Filo Dough Pastry Sheets (1/2 of a bag)
(If frozen, make sure to defrost it in the fridge overnight.)
Egg (1, optional)
Egg (for the yolk, optional)
Black Pepper
Sunflower oil (you can also use vegetable oil) for frying
Always serve börek with:
Turkish Tea!