Best 3 Sigara Bouregibourek Turkish Cheese Cigars Recipes
**Sigara Böreği (Turkish Cheese Cigars): A Delightful Pastry Treat**
Sigara böreği, also known as Turkish cheese cigars, is a savory pastry dish that originated in Turkey and is widely enjoyed throughout the Middle East and beyond. These crispy, golden brown rolls are made with thin layers of phyllo dough filled with a delectable mixture of tangy beyaz peynir cheese, aromatic herbs, and savory spices. The cigars are then baked or fried until they reach a perfect balance of crispiness and chewiness, making them an irresistible snack or appetizer.
This article presents a collection of sigara böreği recipes that cater to various dietary preferences and tastes. From the classic Turkish recipe to a vegan and gluten-free version, there's a recipe for everyone to enjoy. Whether you prefer the traditional beyaz peynir cheese filling or want to experiment with different cheese varieties, you'll find a recipe that suits your palate.
So, gather your ingredients, preheat your oven or prepare your frying pan, and embark on a culinary journey to create these delightful Turkish cheese cigars. Impress your family and friends with your newfound cooking skills as you serve these crispy and flavorful pastries at your next gathering or simply enjoy them as a delightful treat for yourself.
TURKISH CHEESE AND HERB CIGARS
Sometimes a cigar is just a cigar...except when it is crisp, golden-brown phyllo wrapped around a mix of cheese and herbs. Then it's perfect party fare. Don't be tempted to overstuff the cigars: the smear of salty filling is just enough to balance the layers of phyllo, and excess filling will leak while baking. Rolling the cigars takes a little time, so try making them ahead and freezing them in an airtight container. Bake them right from the freezer, and eat them piping hot.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 12 cigars
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Mash the farmer's cheese, feta and mozzarella together in a bowl using a fork. Work the egg in with the fork, then stir in the parsley, dill, chives, lemon zest and a large pinch of black pepper.
- Put a damp, clean towel on your counter. Unfold the phyllo sheets on top and cover with another damp, clean towel.
- Put 1 sheet of phyllo on a cutting board with the long side closest to you and brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Top with a third sheet of phyllo and brush lightly with butter. Cut the phyllo in half crosswise, then cut each half horizontally into thirds. Place the rectangles on a baking sheet and set aside. Repeat with the remaining phyllo.
- Working with one buttered phyllo stack at a time, spread a heaping tablespoon of cheese along the long edge of each rectangle, leaving a 1/2-inch border at each end. Fold the sides over the filling, then roll up from the bottom edge of the phyllo. Transfer rolled cigars to a baking sheet seam-side down and brush each with a little butter. Repeat with the remaining phyllo, filling and butter.
- Bake the cigars, rotating the pan halfway through, until crispy and golden-brown, about 25 minutes. Transfer to a serving platter and serve.
SIGARA BOUREGI/BOUREK TURKISH CHEESE CIGARS
From Delicious Istanbul. I loooove these and always go ape at my favorite Turkish joints getting these and eating them with yummy red lentil soup...this home version really isn't as difficult as I thought it'd be! And I like that they're baked, not fried; I can even whip up a small batch in my toaster! I didn't include time to thaw out your phyllo, as I usually get impatient and just leave it sitting next to the toaster or other warm device and let it speed up the thawing. Soft white cheese like Israeli or Bulgarian feta (which is different from actual feta) is also good for this. A little fresh dill is also awesome in these.
Provided by the80srule
Categories Cheese
Time 35m
Yield 12 cigars, 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the filling by mixing the cheese, parsley, half the egg, salt, and pepper. You can do this with a hand mixer or food processor/blender, or a fork if you want to give your arms a good workout. Set aside into a bowl.
- Lay the 3 phyllo sheets down on top of each other on a clean surface. With a knife (or ease, a pizza cutter) slice them vertically down the middle to get 2 long, even rectangles. Slice each rectangle diagonally to get 12 even, thin triangles.
- Take one phyllo triangle and place it so that its shorter side is closer to you and place a table spoon of filling along the opposite end of the triangle (not the pointy part facing you.).
- Tuck the bottom of the triangle over the filling then roll up into a thin cigar (you'll be flattening it a little.) Wet the pointy tip of the triangle with water for sealing and place on a baking sheet coated in foil or parchment paper.
- Repeat this until you have no more filling or phyllo left; should have 12 "cigars".
- Brush each cigar completely with half the egg, then the olive oil. To make sure the bottoms cook, I prefer to line my casserole pan with foil and put some of this egg-olive oil mixture all over the foil.
- Bake at 450F for 12-15 minutes or until golden-brown. Goes great with red lentil soup!
Nutrition Facts : Calories 62.3, Fat 4.7, SaturatedFat 1.8, Cholesterol 22.9, Sodium 146.5, Carbohydrate 2.9, Fiber 0.1, Sugar 0.4, Protein 2.1
SIGARA BöREGI
This is the most popular Turkish börek. The little rolls or "cigars" make ideal appetizers and canapés. It is best to use a thicker quality of fillo, which is not likely to tear during cooking. If the fillo sheets are too thin, use 2 strips together and brush with butter or oil in between. In this case you will need to double the number of sheets.
Yield makes 16
Number Of Ingredients 5
Steps:
- For the filling, mash the feta cheese with a fork and mix with the egg and herbs.
- Take out the sheets of fillo only when you are ready to use them, as they dry out. Cut the sheets into 4 rectangles each, about 12 by 4 inches, and put them in a pile on top of each other. Brush the top strip lightly with oil or melted butter. Take a heaping teaspoon of filling and place it at one of the 4-inch or shortest ends of the strip in a thin sausage shape along the edge-about 1 inch from it and 1 inch from the side edges (1). Roll up the top sheet with the filling inside like a cigarette (2). Turn the ends in when you've rolled it about a third of the way to trap the filling (3), then continue to roll (4). Repeat with the remaining fillo sheets.
- Place the cigars close to each other on a greased baking sheet and brush the tops with oil or melted butter and bake at 350°F for 30 minutes, or until crisp and golden.
- Serve hot.
Tips:
- Make sure to use filo dough that is fresh and pliable. If the filo dough is too dry, it will crack and break when you try to roll it up.
- If you don't have a rolling pin, you can use a wine bottle or a glass to roll out the filo dough.
- To make the cigars easier to roll, you can brush them with a little olive oil before adding the filling.
- Be careful not to overfill the cigars, or they will be difficult to roll and seal.
- If you are making the cigars ahead of time, you can store them in the refrigerator for up to 24 hours before baking.
- When baking the cigars, be sure to preheat the oven to the correct temperature. If the oven is too hot, the cigars will brown too quickly and the cheese will not have time to melt.
Conclusion:
Sigara böreği is a delicious and versatile appetizer that can be enjoyed by people of all ages. It is a great way to use up leftover filo dough, and it can be filled with a variety of different fillings. Whether you like your börek savory or sweet, there is a recipe out there for you. So next time you are looking for a quick and easy appetizer, give sigara böreği a try.
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