Saucepan@saucepan · Shared this recipeFollowTurkish · appetizerTurkish Sigara BörekCrispy Turkish phyllo rolls filled with feta, scallions, and parsley, fried until golden and served with a garlicky yogurt sauce.total1 hr 20 minprep1 hrcook20 minservings40Original recipe on panningtheglobe.comKeep this recipeAdd a copy of Turkish Sigara Börek to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients40 servingsBack to 40 servingsPizza cutter for slicing phyllo into stripsLarge cast iron or non-stick skilletA clean damp dish towel to keep phyllo sheets from drying out1.5 cup plain yogurt, low fat is fine, not Greek2 medium garlic cloves, peeled and finely minced or pressedA pinch of salt, to tasteA sprinkle of chopped parsley to garnish, optional12 oz crumbled Feta cheese2 large eggs4 scallions, 5-6 tablespoons, trimmed and finely chopped2 tbsp finely chopped parsley, plus a bit to garnish the yogurt sauce0.5 tsp Aleppo pepper or Maras pepper, or substitute 1/4 teaspoon sweet paprika plus 1/4 teaspoon crushed red pepper flakes1 lb store-bought phyllo dough, or Yufka dough if you can find it, defrosted per package instructions. I buy organic phyllo dough that I find in the freezer section at Whole Foods.0.25 cup vegetable oil for frying, or moreStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine all the ingredients in a small bowl. Cover and chill until ready to use. This can be made several hours ahead.2Step 2: In a large bowl mix feta, eggs, scallions, parsley and pepper.3Step 3: Set up a work station: Set out your roll of phyllo sheets and cover them with a damp dish towel. You'll need a small bowl of water, a pizza cutter, and a large plate or tray to lay the rolls on.4Step 4: Place one sheet of phyllo on your work surface with the longer edge facing you. Cut it, vertically, into 4 equal strips. Put about 2 teaspoons of the feta mixture near the end of one strip, leaving a one-inch border on each side. Fold the 2 long sides of the phyllo over so they meet in the middle, covering the cheese filling. Roll up the filling and keep rolling until you get almost to the end of the strip. Moisten the end with some water and then finish rolling. The water helps seal the roll. Repeat with the other 3 rolls. Set them on a plate. Repeat the process until you use up your filling. Leftover phyllo sheets can be kept in the fridge for a few days, tightly sealed in plastic.5Step 5: Line a plate with a double layer of paper towels. Heat oil in a skillet over medium high heat until the oil wrinkles. Brown the rolls in batches (don't overcrowd) for 3-4 minutes, turning often, until golden brown on all sides. Transfer to towel-lined plate to drain. Repeat with remaining rolls, adding more oil if necessary.6Step 6: Serve Borek warm or at room temp, with yogurt sauce to dip, if you like.getsaucepan.com/r/690f4ddf-e8cc-4ab3-a3ce-6683fb21c2d5 · Original: https://www.panningtheglobe.com/turkish-sigara-borek/
