If you’re looking for the perfect, golden brown snack that tastes like a weekend in Istanbul, chances are you’ve come across sigara böreği. It is a classic Turkish fried pastry named for its resemblance to a small cigarette or cigar. The beauty of this recipe is its simplicity. You don’t have to roll the dough from scratch. You don’t need a pastry degree. All you need is a few ingredients and a little patience.
Simple ingredient list
The magic here lies in the ratio of cheese and herbs. You want the flavor to reach you before you even notice the crunch.
- Ready-made yufka : This is a thin, sheet-like dough used in Turkish baking. You can find it in the freezer section of most international markets or online.
- Lor cheese : This is a traditional choice. It is a soft, mild, slightly salty whey cheese. If you can’t find Lor, a mix of feta and ricotta or low-moisture mozzarella with a pinch of salt will do, but Lor offers the real flavor.
- Fresh Parsley : Not just a side dish. It is the primary flavor component. Finely chop.
- Vegetable oil : You need enough for frying or deep frying. Neutral oils like canola, sunflower, or grapeseed oil are best because they don’t impart any flavor of their own.
Step-by-step preparation
Start by preparing your station. If you use frozen yufka, let it thaw completely. Handling cold, stiff sheets can cause tearing. Tear or cut the leaves into triangles. The traditional shape is a wide triangle, which is then rolled. Aim for about 12 to 15 pieces per large sheet, depending on how big your snacks are.
“The key is a thin layer of filling. Too much cheese and it explodes. Too little and it’s just fried dough.”
Mix lor cheese and chopped parsley in a bowl. Try it. Does it need salt? Salt levels will vary, so adjust accordingly. Keep the mixture loose. You want it to spread easily.
Take the Yufka Triangle. Place a small spoonful of the cheese mixture on the wide base of the triangle. Don’t pile it up. Apply lightly to the edge. Roll the triangle tightly from base to tip. The goal is a dense, cigar-like roll. If the edges start to dry, lightly brush them with water to seal them.
Now for the frying. Heat the oil in a deep pan or pot. You want it hot, but not smoking. A piece of yufka thrown in should sizzle immediately. Put the sigara böreğileri in the oil. Do not overfill the pan. Fry until golden brown on all sides. This usually only takes a few minutes. They cook quickly. The cheese inside melts and forms the gooey center that makes the dish.
Remove them with a slotted spoon. Drain them on paper towels to remove excess oil. Serve warm. They are best eaten with a cup of strong black tea or ayran, a chilled yogurt drink.
Why this works
This recipe will please those who want restaurant
