Sigara Boregi (Cheese Borek)
Peynirli Börek

0 0
Sigara Boregi (Cheese Borek)
Or you can just copy and share this url
Ingredients
Adjust Servings:
500g Yufka sheets (or filo pastry)
250g Butter
1 Egg yolk
Sunflower oil
400g Beyaz Peynir (or Feta)
1 botte Chopped parsley or dill
2 Eggs
  • 1h15
  • Serves 6
  • Easy

Ingredients

Directions

Share
Votes: 1

Cheese Borek (Sigara Böreği) is a savory pastry made with Yufka leaves straight from Turkey. Here I present you the recipe of Borek with cheese but it can also be made with spinach or meat. You can very well freeze your Borek. It is an ideal recipe for Ramadan.

Origin of Borek

Borek (beurek or also burek) is a recipe originating from Central Asia that has been widely popularized by the Turks in the whole Mediterranean basin. Börek, in Turkish means any dish made with yufka dough. In Turkish “bur” means “to roll up”. It is a very common dish in the Balkans.

Böreks for all tastes!

There is not only the Cheese Borek. You can make many variations of Borek, both by the shape, the filling or cooking.

Boreks can be filled with cheese of your choice (peynirli börek), minced meat (the meat of your choice), spinach (ıspanaklı börek) or even potatoes. As for the shape, you can make them in the shape of cigars or in simple little squares. For the cooking, you can choose between the traditional version fried or baked, fried or even boiled (su boregi).

Again, don’t be afraid to innovate and try new fillings! You could very well garnish your Boreks with feta, peppers, grated carrots, parsley… The only limit is your imagination!

Yufka Pastry for your Cheese Borek

Yufka dough is a cousin of puff pastry. It is a special dough for making böreks. It is different from Filo (or Phyllo) dough and brick sheet. Yufka dough is also used to make sweet dishes. You can find yufka dough in Turkish grocery stores but you can also make it yourself! In this recipe, I bought it ready made 🙂

To make Yufka dough at home, you will need to beat eggs in salted water and then stir in flour until the dough thickens. Then knead by hand adding the remaining flour until you have a soft dough.

If you don’t feel like making your Yufka dough at home and you can’t find any in the grocery store, you can make your Borek with Phyllo or puff pastry. The result will be a little different but still delicious!

Follow this recipe to the letter for a perfectly successful cheese borek!

Discover also another delicious Turkish recipe: Lahmacun.

Steps

1
Done
10min

Preparation of the Yufka sheets

Separate your Yufka sheets into two equal packages. In a large, lightly oiled rectangular dish, place the first sheet and brush it with butter. Cover the first sheet with a second, also brushing it with butter. Repeat the process (one buttered sheet on top of another) until you have used up all the sheets in your first package!

2
Done
5min

Cheese Borek stuffing

In a small bowl, beat two eggs and then add the crumbled feta (or your Turkish Beyaz Peynir). Chop a bunch of parsley or dill according to your preference and add it to your stuffing. Mix well.

3
Done
10min

Add cheese to your Borek

On the last sheet of the first package, spread all of your cheese filling evenly. Using the same procedure as the first step of this recipe, cover the filling with the remaining (buttered) Yufka sheets. Brush the last sheet with beaten egg yolk. Before baking, cut the börek into 8cm squares.

4
Done
30min

Cooking Sigara Boregi

Preheat your oven to 200 degrees and put your Cheese Borek in the oven for a good half hour.

5
Done

Enjoy your Cheese Börek

And that's it! You have made delicious Turkish Borek with cheese. Sprinkle them with a little lemon juice and serve them with a lightly salted yogurt or a green salad. Enjoy your meal!

iran-cuisine

>
Lahmacun: receta de pizza turca
previous
Lahmacun: Turkish Pizza
Receta de Kunefe turco : tarta de queso turca
next
Kunefe: Turkish Dessert
Lahmacun: receta de pizza turca
previous
Lahmacun: Turkish Pizza
Receta de Kunefe turco : tarta de queso turca
next
Kunefe: Turkish Dessert

Add Your Comment