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Sigara Böreği (Cigar Börek)

Asia › Turkey
serves 12 2 hr Hard
Meat-free Vegetarian Lactose-free Hot Appetisers For Guests Baked
Börek Pastries

Sigara Böreği with Potato

Ingredients

Servings 12 people
  • 42 gram fresh yeast · for the dough
  • 1 kilogram flour · for the dough
  • 1 dessert spoon caster sugar · for the dough
  • 1 tablespoon salt · for the dough
  • 3 water glass (200 ml) lukewarm water · for the dough
  • 500 gram potato · boiled, for the filling
  • 1 teaspoon salt · for the filling
  • 1 teaspoon black pepper · for the filling
  • 1 teaspoon sweet ground red pepper · for the filling
  • 1 teaspoon chilli flakes · for the filling
  • 250 gram margarine · for the layers
  • 1 piece egg yolk · for the top
  • 2 tablespoon sesame seeds · or nigella seeds, for the top

How to make it

Open in kitchen mode
  1. Mix the dough ingredients to get a soft dough, cover it and leave it to rest.
  2. Mash the boiled potatoes together with the spices.
  3. Melt the margarine and leave it to cool a little.
  4. Tear lemon-sized pieces from the rested dough and shape them into balls.
  5. Roll each ball out to the size of a serving plate; stack them three at a time, greasing between them, and put them in the freezer. The point is for the margarine to set.
  6. Once all the balls have been prepared this way, take the stacks of three whose margarine has set and roll them out on an unfloured surface.
  7. Brush the remaining margarine over them and cut them into triangles for cigar börek.
  8. Put some of the potato filling on the wide end of each triangle; fold in the sides, roll them up and arrange them on a floured tray.
  9. After they have stood for 15-20 minutes, brush the böreks with egg yolk and sprinkle over sesame or nigella seeds as you like.
    20 min
  10. Bake in an oven preheated to 200 degrees for 25-30 minutes, until the tops are golden. Serve hot or warm, as you prefer.
    30 min
Tips

Resting the layers in the freezer lets the margarine form layers instead of mixing into the dough; skip this step and the börek will not flake. Do not flour the worktop when rolling — the margarine is slippery enough.

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