Comments on: Cigarette Borek

By: Zerrin

Zerrin — Wed, 25 Jan 2012 19:20:39 +0000

I didn’t know that sigara boregi is known in other parts of the world. I’m sure it is even better when you make the phyllo sheets yourself. You’re lucky to taste the one made by a chef in this way.

By: mary-anne durkee

mary-anne durkee — Wed, 18 Jan 2012 18:29:21 +0000

Love Sigara Boregi! Our son-in-law’s mum was a chef in former Yugoslavia and she even makes her own phyllo dough sheerts. Sometimes she makes the layered types with meat, cheese or potatoes, also the coiled ones.

She usually uses feta cheese, but I think they sometimes use kajmak cheese. I have even made them with kashkaval!

By: A Food Name Change | Give Recipe

A Food Name Change | Give Recipe — Sat, 17 Sep 2011 21:00:49 +0000

[...] have a traditional pastry named cigarette borek (sigara boregi in Turkish). It is made of phyllo filled with feta and parsley and then fried. [...]

By: Fluffy Pastry | Give Recipe

Fluffy Pastry | Give Recipe — Mon, 10 Jan 2011 16:36:26 +0000

[...] How is it paid in your country? Now I can talk on this yummy pastry. These are very similar to cigarette borek in shape, but their method is different. I made these at the weekend and stored some in the freezer [...]

By: Zucchini Fritters | Give Recipe

Zucchini Fritters | Give Recipe — Fri, 04 Dec 2009 00:48:15 +0000

[...] of these snacks are a kind of borek, stuffed grapevine leaves, kisir, potato salad, lentil balls, cigarette borek, etc. And zucchini fritters are one of these snacks that is served to guests on a plate with some [...]

By: Johnny Blaze

Johnny Blaze — Mon, 28 Sep 2009 16:30:14 +0000

Man do those look good….Id luv to get a plate of those before I watch the game this Sunday.

Johnny Blaze
CEO, The Electronic Cigarette Company

By: Sam from The Second Lunch

Sam from The Second Lunch — Mon, 06 Apr 2009 05:05:03 +0000

Zerrin, these look wonderful, I think I might make some soon… usually they last about oh, three hours in my house before they are gone!

For all of you not in Turkey, white cheese (beyaz peynir) is a type of sheeps milk (usually) cheese similar to feta.

It’s a little bit softer than feta, and a little bit less tangy. You store it in water, like you would tofu, to release some of the salt. In Turkey it is used in dishes like this one, or even eaten plain for breakfast with some cucumber and tomato.

Some specialty cheese markets, or middle eastern markets will sell it, although if you can’t find it, you can get either Bulgarian feta, or French Valbreso, they are fairly similar.

By: Tangled Noodle

Tangled Noodle — Sun, 05 Apr 2009 22:13:28 +0000

I definitely prefer eating these with cheese rather than tobacco! What a great snack – they remind me (in their shape) of a Filipino appetizer, Lumpia Shanghai, although it’s with meat.

By: Zerrin

Zerrin — Sun, 05 Apr 2009 17:35:46 +0000

Daily Spud – It was absolutely wonderful with beer.

Stru – Thanks for this information.

Sophie- Glad you like it. You can try it with the beer you mentioned in your blog.

lisaiscooking – It is also perfect for watching movies.

Reeni – So crispy…This is the keyword for these rolls.

Mely – You’re right, I understand that I should write a post on Turkish cheese. I’m planning to add it soon.

Sophia- Cinnamon and brown sugar is a wonderful idea! Never thought it, bur I should try. I sometimes eat it dipping into yogurt.

By: Sophia

Sophia — Sun, 05 Apr 2009 14:14:44 +0000

yummy! I’d bet this will also be good as a sweet snack sprinkled with cinnamon and brown sugar.