Crispy Sigara Börek Turkish Snack You’ll Love!

By Unicorns in the Kitchen · 60 min

Ingredients

Instructions

1. Heat the olive oil in a pan over medium heat, then fry the onion until golden. Add the spinach and cook until wilted. Once cool enough to handle, mix with the cheese, salt and pepper.
2. Peel and wash the potato, cut into large chunks and boil until fork tender. Mash completely, then mix in the Aleppo pepper, salt and black pepper.
3. Mix the white cheese with the parsley, salt and pepper.
4. Place a triangle of yufka on a clean surface with the wide side toward you. Moisten the edges with wet fingers.
5. Put 1 to 2 tablespoons of filling one inch from the wide edge and shape it into a thin log.
6. Fold the outer corners over the filling, then roll up. Wet the edges again and roll tightly. Set aside and repeat with the remaining dough and filling.
7. Heat 2 tablespoons vegetable oil in a non-stick pan over medium heat. Fry the boreks on all sides until crispy and golden, without crowding the pan.
8. Drain the boreks on kitchen paper. Add more oil as needed and fry the remaining boreks.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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