One of the other amazing dishes I had the pleasure of learning how to make this past weekend during our Mediterranean cooking extravaganza was a dish called sigara borek. Sigara borek can loosely be described as a Turkish spring's a thin, cylindrical, deep fried pastry stuffed with cheese, herbs, spices and/or vegetables. We made two kinds: one with spinach and cheese and another with herbs, green onion and cheese. Both were equally delicious.

Sigara borek


Yufka, thawed (cut in triangles)

1 lb. Turkish feta, crumbled

1/4 lb. Kasseri cheese, grated

3 large eggs

1 bunch parsley, finely chopped

1 bunch green onion, finely sliced

1 bunch dill, finely chopped

Canola or sunflower oil


1. In a large mixing bowl, mix the cheeses, green onion and herbs together (use a fork or your fingers so it mashes together thoroughly).

2. Prepare your oil to fry (approx 350-375 degrees).

3. Take a triangle of yufka, place the wider end closer to you. Place a tablespoon of mixture at the base in a line. Fold the ends from the outside to the inside then roll up. Smear the top inch with water, press and seal. (Elif demonstrates below.)

4 Fry in batches in about 2 inches of oil for 2-4 minutes or a nice golden brown. Drain on a plate layered with paper towels. Serve immediately while still hot.

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