Crispy Turkish Sigara Borek Recipe Easy Snack You’ll Love!

By Unicorns in the Kitchen · 45 min

Ingredients

Instructions

1. Make the spinach filling: heat the olive oil in a pan over medium heat and cook the diced onion until golden. Add the spinach and cook until wilted. Let it cool enough to handle, then mix in the white cheese, 1/4 tsp salt and 1/2 tsp black pepper.
2. Make the potato filling: peel the Russet potato, cut it into large chunks and boil until fork tender. Mash it completely, then mix in 1/2 tsp Aleppo pepper, 1 tsp salt and 1/2 tsp black pepper.
3. Make the cheese filling: mix the white cheese with the chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper.
4. Place a triangle of yufka on a clean surface with the wide side facing you. Moisten the edges with wet fingers.
5. Spoon 1 to 2 tablespoons of filling about one inch from the wide edge and shape it into a thin log.
6. Fold the outer corners over the filling, then roll it up, dampening the edges again with water and rolling 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 paper towels. Repeat with the remaining boreks, adding more oil if needed.

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

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