Sigara_Boregi

Sigara Böreği

I have the recipe both in Turkish and English! Çayın yanında çıtır çıtır çok güzel oluyor. Eğer üçgen kesilmiş yufka bulursanız, yufkaları kesme işlemine gerek kalmaz, daha hızlı hazırlarsınız böreklerinizi.

3 adet yufka, üçgen olarak kesilmiş
1/2 bardak yağ (kızartmak için)

İçi
1 bardak beyaz peynir, ufalanmış
1/3 bardak maydanoz, ince ince doğranmış

  • Peynir ve maydanozu karıştırın.
  • 1 tatlı kaşığı içi üçgen kesilmiş yufkanın uzun tarafına koyun. İki kenarı dıştan içe doğru kıvırıp kapatın, sarın. Yufkanın ucuna geldiğinizde, ucu suyun içine batırıp yapıştırın.
  • Yufkalar bitene kadar hepsini bu şekilde sarın.
  • Geniş bir tavada yağı ısıtın, börekleri her tarafları altın sarısı rengini alana kadar orta ısıda kızartın. Çabuk kızarıyorlar dikkat edin, benim fotograftakiler biraz çok kızardılar!
  • Kızaranları kağıt havlu üzerine koyup fazla yağını çektirin. Sıcak sıcak servis yapın.

In English;

1 package of phyllo dough, thawed (8 oz)
1 cup feta cheese
1/3 cup parsley
1/2 cup olive oil for frying
Melted butter

  • In a mixing bowl, mix feta, and parsley together. This is best done with a fork, mashing the feta.
  • Prepare oil to fry. The desired heat of the oil is 350 degrees.
  • While the oil is heating, remove phyllo from refrigerator. Be sure to have a damp towel on hand to cover the phyllo you are not working with. Phyllo dough dries out quickly if left uncovered.
  • Take one sheet of phyllo and cut into fourths. Each piece should be about 4×8. Brush each piece with melted butter. Place about 1 tablespoon of cheese mixture at the base and roll up. Seal by adding a little melted butter. Repeat with remaining phyllo and cheese mixture.
  • Fry in about 2 inches of oil for 2-4 minutes, or until golden brown. Use to a sieve to remove from oil. Drain on paper towel. Serve immediately.

Kaynak: Yelda Horozoglu

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6 Responses

Leave a Reply
  1. Bilgin
    Aug 16, 2008 - 05:59 AM

    Hi Yelda,

    Do you have the english translation to this recipe. I order it every time I go out to Turkish restaurants and thought it would be nice to make it for a change. I think my mother and father will be surprised if I make it for them!

    thank you
    Bilgin

  2. admin
    Aug 23, 2008 - 07:11 AM

    Hi Bilgin,
    I have added the English version. Give it a try… I hope your parents will like it.

  3. Cheryl
    Sep 11, 2009 - 11:44 AM

    Thank you for this recipe. Have you any variations?

  4. admin
    Sep 12, 2009 - 12:55 AM

    I don’t have any variations. You can use different fillings, as you wish, however the original recipe filling is feta cheese with parsley.
    Regards,
    Yelda

  5. Hollie
    Apr 01, 2011 - 06:58 AM

    I add dill, it is more delicious. Dill parsley, and feta. Also, to close the yufka (philo dough), I use a little yogurt, white egg yold and olive oil mixture. That is my variation. This pastry is very delicious

  6. yelda
    Apr 03, 2011 - 10:38 AM

    Thank you Hollie for your variation of the recipe!

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