Sample Dishes from Turkish Cuisine
Cigarette Pastry with Cheese (Peynirli Sigara Böreği)
|Yufka||2 piece||350 gr|
||- -||300 gr|
|Parsley ||1 bunch||60 gr|
during frying||7 tablespoon||70 gr|
Lay 2 yufka layers
on top of another. Cut into 24 wedges. Set aside. For fılling: Mash cheese with
a fork. Combine with fınely chopped parsley; mix. Divide into 24 portions. Place
fılling on wide side of each wedge of layer: Fold 2 corners slightly over fılling.
Roll into shape of cigarette. Dip tip of layer in water; seal. Deep fry in heated
oil. Drin on papper towel. Serve warm or cold.
(in approximately one serving)
|Vitamin A||354 iu|
|Vitamin C||4 mg|
is usually served as a side dish following a meat dish as a main course. It
is served as snack between meals with tea, as appetizer on buffets, cocktail
parties and luncheons. Cigarette böreks are kept in refrigerator or frozen before
frying. Fresh chopped dill can be used with parsley. Ground meat spinach or
potatoe fıllings can be used. In Konya province cigarette börek is brushed
with oil and baked.