ODDBIRD'S TURKISH SIGARA BÖREK WITH A TWIST...

SNACK TIME BUT MAKE IT TURKISH

As a kid, the smell of Sunday afternoons would be laced with the scent of sizzling oil, frying cheese, fragrant herbs, and Turkish coffee.

While guests sat at the table sipping their coffee, my grandmother would prepare Sigara Börek, whether stuffed with parsley and feta, potato and havarti or my personal favorite, halloumi and mint, a gaggle of kids would run through the kitchen grabbing one wrapped in a paper towel on their way to play in the backyard.

Traditionally enjoyed as a savory snack or appetizer to a meal, the Sigara Börek found a new place in my heart as an adult when I prepared the halloumi and mint version to add to a charcuterie board. Paired with a sweet pepper jam or truffle honey, my favorite snack as a child fast became my go-to weekend 4 pm craving-quenching treat!

Whether eaten on its own or drizzled with something sweet, I know this super easy and delicious dish will become a favorite on your weekend menu!

– Ceren

INGREDIENTS

THIS ONE IS REALLY SIMPLE AND DELICIOUS!
THIS RECIPE WILL MAKE APPROX 25 PIECES FOR A FAMILY-SIZED SERVING.

2 PACKS OF HALLOUMI CHEESE
1 BUNCH OF FRESH MINT
1 PACK OF FROZEN PHILLO DOUGH
1/4 CUP BUTTER
1 CUP OF CANOLA OIL FOR FRYING

AS AN ACCOMPANIMENT:

TRUFFLE HONEY OR A SPICY PEPPER JAM IS ALSO NICE TO BALANCE THE SALTY WITH SOME SWEET!

METHOD

THE ODDBIRD SPIN ON THE TURKISH SIGARA BÖREK! A QUICK AND EASY SUNDAY SNACK TO PAIR WITH A CUP OF HOT BLACK TEA OR THE AFTERNOON LATTE, THIS SWEET TWIST WILL CREATE A BALANCE OF SWEET AND SALTY TO QUENCH WHATEVER 4’OCLOCK CRAVING COMES YOUR WAY. TRADITIONALLY SERVED AS A SAVORY APPETIZER AND PERFECT TO ADD TO ANY CHARCUTERIE BOARD!

  1. THAW OUT YOUR PHILO DOUGH TO ROOM TEMP AND SET ASIDE
  2. GRATE HALLOUMI CHEESE AND SET ASIDE IN A BOWL
  3. FINELY CHOP THE MINT AND COMBINE IT WITH THE CHEESE. MIX THOROUGHLY.
  4. MELT YOUR BUTTER IN A SHALLOW DISH AND PREPARE A PASTRY BRUSH
  5. GENTLY ROLL OUT YOUR SHEETS OF PHILO DOUGH. (DO NOT LEAVE THE DOUGH OPEN TOO LONG OR IT WILL DRY OUT.)
  6. TAKE A PORTION OF THE CHEESE & MINT MIXTURE AND PLACE IT AT THE BOTTOM CENTER OF THE SHEET OF PHILO AND TIGHTLY ROLL YOUR BÖREK LIKE A BURRITO, TUCKING IN THE SIDES AS YOU GO. USING YOUR PASTRY BRUSH, BRUSH ON THE BUTTER AND SEAL THE BÖREK. SET ASIDE ON A PLATE.
  7. CONTINUE THIS UNTIL YOUR MIXTURE IS FINISHED.
  8. IN A SAUCEPAN ADD THE CANOLA OIL AND HEAT UNTIL OIL ON HIGH HEAT UNTIL IT IS SIZZLING. BRING IT DOWN TO MEDIUM HEAT AND ADD YOUR BOREK. SHALLOW-FRY UNTIL ALL SIDES ARE BROWNED BROWNED. REMOVE FROM OIL AND PLACE ON A PAPER TOWEL TO ABSORB EXCESS OIL.
  9. ENJOY YOUR BOREK WARM AS A SAVORY SNACK OR DRIZZLE HONEY ATOP TO CREATE A BEAUTIFULLY BALANCED TREAT WITH A COFFEE OR TEA.

THERE ARE MANY VARIATIONS TO THE SIGARA BÖREK. TRY IT WITH PARSLEY AND FETA OR SMASHED POTATO AND HAVARTI TOO!

AFIYET OLSUN!

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