* Exported from MasterCook *
Turkish Feta Potato Rolls - Firinda Sigara Boregi (Borek)
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Turkish triangle filo dough -- (there were 28 pieces)
1/2 cup olive oil
2 tablespoons yogurt
2 eggs -- (put aside one egg yolk to brush the tops)
Filling:
2 medium potatoes -- peeled and boiled
1/2 cup crumbled feta
1/3 bunch parsley -- finely chopped
1 teaspoon red pepper flakes -- (optional)
1/2 teaspoon ground black pepper -- (optional)
To garnish: -- black seeds (Nigella or black sesame seeds) or white sesame seeds
Mash the potato, feta, parsley, and spices with the back of a fork (you
can use only potato or feta for stuffing. You don't need to salt the
stuffing if you'll use feta, but if not, make sure you salt it)
Mix olive oil, yogurt, and 2 eggs (-1 egg yolk; we're saving one egg yolk
for brushing). Put one layer of filo dough and brush with the mixture. Put
the second one on top and brush it again (not to have dry pastries, we
need two layers of filo dough wetted with oily yogurt sauce). Place one
spoonful of stuffing on the wide side of filo dough. Fold the sides and
roll. (Wet the tiny end with the yoogurty sauce if it doesn't stick) Place
them on a greased oven tray.
After you roll all of them, beat the egg yolk that you set aside. Brush it
on top of rolls and sprinkle sesame or black seeds, or both.
Bake in a preheated oven at 375 F for 20-30 minutes until they're golden
brown.
If you want to try them deep fried, you don't need the olive
oil+yogurt+egg sauce. Take only one layer of filo dough, put the stuffing,
roll, and deep fry it in a ligther oil like vegetable, corn, or canola oil
until golden brown. ( Wet the tiny end of filo dough with water to stick)
Place on a paper towel to soak excessive oil.
These pastries are good for breakfast or/and with tea. They're good for
storing for emergencies, too. Just put them in the freezer seperately
until frozen, then gather them in a bag/box until they're needed.
I don't know if you like savory and sweet things together, but you should
try dipping your cigarette pastry in any kind of jam (my favorite is
cherry), which is, I guess, a very Thracian thing to do in Turkey.
Makes 14 rolls
Sigara Böregi literally means "cigarette pastry" in Turkish and they are
usually deep fried. However, I didn't want to have a heavy snack, so
instead I baked them with instructions from my mom.
Yufka, Turkish filo dough, is not as thin as the Greek one that you can
find frozen at the stores here in States; it is usually round 15-20 inches
in diameter. It is not easy to find Turkish filo dough here, but the Greek
one is too thin and delicate for me to handle. So I decided to go online;
the Turkish filo dough I used for these cigarette pastries is available at
Tulumba.
ChupaNote: If you can't get the Turkish trianglular yufka, purchase Greek
extra-thick/country-style (#10) phyllo pastry - Horiatika. It is 14x18".
Trim it to a square (14x14). Cut the square into quarters (four 7x7"
squares). Cut those squares on the diagonal into 8 triangular phyllo
slices. If you do that with each of 3 sheets in package you will have 24
triangles for 12 boregi.
Use whole milk yogurt for this. Low-fat or fat-free will make the borek
soggy.
Cuisine:
"Turkish"
Source:
"Burcu @Almost Turkish [blog]"
S(Formatted by Chupa Babi):
"Aug 2012"
Yield:
"14 rolls"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 113 Calories; 10g Fat (76.8%
calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 35mg
Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 26025 0 0 0 0 0 0 0 0 0 0
