Cigar börek

Cigar börek

Sigara böreği

By
From
Eat Istanbul
Serves
4
Makes
8
Photographer
David Loftus

Börek are pastries made with filo, stuffed with a variety of fillings and then baked or fried. You can make these popular fried, cigar-shaped börek with other fillings such as aubergine or meat.

Ingredients

Quantity Ingredient
400g feta, crumbled
1 bunch mixed fresh herbs, finely chopped, such as flat-leaf parsley, basil, mint, chives, dill and coriander
1/2 teaspoon dried mint
1/2 teaspoon kirmizi biber flakes
1 egg, lightly beaten
2 tablespoons extra virgin olive oil
4 sheets filo pastry
olive oil, for frying
sea salt
freshly ground black pepper

Method

  1. Put the feta, fresh herbs, dried mint, Kırmızı biber flakes, beaten egg and the 2 tablespoons of olive oil in a bowl. Season generously with sea salt and freshly ground black pepper and mix well.
  2. Lay a sheet of filo pastry on a flat surface. (Meanwhile, cover the remaining sheets of filo with a clean, damp tea towel to prevent them from drying out.) Cut it in half width-ways with a sharp knife. Spread one-eighth of the filling along the side closest to you, about 1.5cm in from the ends and closest edge of the filo. Fold the ends of the pastry over the filling to enclose it, then roll the pastry up tightly from the bottom edge to create a ‘cigar’. While you are rolling, coax the filling into a sausage shape within the pastry. Repeat with the remaining filling and sheets of pastry.
  3. Heat a little oil in a frying pan over medium heat. Add the börek, in batches if necessary, and cook for about 4–5 minutes or until golden brown, turning them so they colour evenly. Remove from the pan and drain on kitchen paper. Serve immediately.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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