This recipe is entirely thanks to my dad, who reconstructed it from some sigara borek he'd eaten, and taught us to make them, in his kitchen in Turkey. The hands in the photos (below) are also his. I really want to make these again now we're home.
We also tried making a few with jam, as we had some spare wrappers, but I don't really recommend that - the jam leaked out all over the pan, and was too sweet for anyone except Andy!
Sigara Borek Recipe
1 green pointed pepper
1 white onion
1tbsp olive oil
2in cube white cheese
a handful of fresh herbs (we used dill and flat-leaf parsley)
3 yufka sheets
More olive oil for frying.
- Chop the onion and pepper as finely as possible, adn sautee in a little olive oil until soft. Set aside to cool.
- Chop the herbs, grate the cheese, and add to the cooled onion/pepper mixture.
- Cut each yufka sheet into eighths, radially. Spoon a little of the filling mixture onto the wide end of each triangle.
- Fold in the corners and roll up to make a 'cigar' shape. Moisten the end of the triangle with a little water or oil to seal.
- Heat a little olive oil in a pan, and fry the borek in batches, turning occasionally until golden-brown. Eat immediately.
Notes on ingredients:
* The borek wrappers are properly known as yufka, a kind of very thin bread/pastry sheet made from flour and water. This may be hard to get outside of Turkey, but you could use filo pastry as a substitute (and the result will probably be a little more crispy). Yufka comes in large, circular sheets so you'll need to experiment with the size of your triangles if you're using something else.
* Turkish white cheese comes in a variety of forms with no obvious names (at least, at the market). The type we used tasted a bit like feta, but had a firmer constituency and grated more neatly than feta would.