Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, November 28, 2007

Potato Cigarette Borek

(Patatesli Sigara Böreği)

Potato Cigarette Borek
5 sheets Phyllo Pastry

4 medium-size yellow potatoes, boiled, mashed
1 medium sized onion, thinly sliced
1/4 cup feta cheese, crumbled
2 tbsp butter
1/2 tsp red pepper, ground

On Top:
1 egg yolk
1 tsp Nigella seeds

Saute the onion with butter. Add in the warm mashed potatoes and the rest of the filling ingredients, then mix.

Place two sheets on top of each other on the counter and position them vertically. Cut them in four strips from top to bottom. Put some filling on the bottom side of each sheet. Leave some space around all ends (picture). Then roll up each one, do not squeeze! Soak the open end in water and close it up. Fold the 5th pastry around. If you have more filling use a 6th sheet of pastry.

Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Brush the tops with egg yolk and sprinkle some Nigella seeds all over.

Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden colour.

Serve as an appetizer or as a supper treat with Turkish Tea.

This recipe is part of Festive Food Fair 2007 - check it out here!



At 3:03 AM, Blogger Sara Aljufaili said...

wow these look so delicious and so easy to make.
i will try them :)

At 9:32 AM, Blogger Rosa's Yummy Yums said...

Those Börek look great! That version is very interesting...



At 8:06 AM, Anonymous Anonymous said...

I look forward to making these - they look sooooooo yummy! Thank you so much for all your wonderful recipes, I can't wait to see what else you post on here. Everyone thinks I am such a wonderful cook since I have been using your recipes.

At 10:38 PM, Blogger Kalyn Denny said...

They sound wonderful!

At 3:48 AM, Blogger Laurie Constantino said...

These look really tasty, crisp and delicious. Are the ends open, or do they seal with the water?

At 7:42 PM, Blogger Binnur said...

Hi Laurie,
The both ends are open. While putting some filling on it just leave some space around all ends:)

At 12:45 AM, Blogger zlamushka said...


I came here through the festive round-up. Your pic caught my attention. I love anything with nigella seeds. Your cigars look so tempting and I am saying this as a hard-core non-smoker :-)

At 4:19 AM, Blogger Laurie Constantino said...

Thanks Binnur, I need to try these!

At 12:18 PM, Anonymous Anonymous said...

Hi Binnur, I was really excited when i found your recipes they look so good, and i'm sure they taste the same! I have just got some confusion with this recept hope u can help? it says u need 5 sheets of phyllo pastry to make this. But i'm not following how ur making it. do u have 2 sheets seperate then 1 sheets on top of each of them before u cut? what do u do will the last one?

At 12:38 PM, Blogger Binnur said...

Place two sheets on top of each other on the counter and position them vertically. Fold the 5th pastry around:)

At 1:48 PM, Blogger Unknown said...

This was great! Very delicous and good looking. The filling is just like in russian pierogi, ultra yummy :)

At 2:24 AM, Blogger mimi08 said...

Hello Binnur! Thank you so much for your website and fantastic recepies! Just a quick question on a little confusion of this recepie...what do you mean by "wrap around the 5th phyllo pastry"? Do I need to cut it into 4 or 8 strips? I dont understand what the 5th sheet is for...I cant wait to try this recepie for some guests this weekend!

At 10:57 PM, Blogger Binnur said...

Since there is no 6th sheet, we make the 2 boreks from one sheet (by folding it) so it will be as thick as the others.
The total number will be 10, 8 from the first 4 sheets and 2 from last sheet (5th one).

At 3:52 PM, Blogger ersinjody said...

im trying to learn how to be a good cook for my husband and i must say your recipies are working. These are esp delicious i made them for friends that visited from london and served with chi? i dont know how to spell it sorry. my ana (in law) is coming to visit soon im soo nervous as she is amazing cook so im sure i can wow her with these for starter thanks binnur x

At 9:58 PM, Anonymous Patti said...

i THINK I am the only one that has never heard of these seeds?? Can you tell me about them and the flavor they add?
Also, my sister-in-law is Turkish and made a version that had ground beef AND you know what that one is called?
thanks much, looks YUMMY!

At 4:22 PM, Blogger Binnur said...

Hi Patti,
Nigella sativa seed is an annual flowering plant. The Turkish name çörek otu literally means "bun's herb" from its use in flavoring the çörek buns or breads or Böreks. Nigella seed has a pungent bitter taste and smell.
There is so many verity of fillings of börek in Turkish cuisine. Potato-ground beef börek is one of them.

At 11:55 AM, Anonymous Anonymous said...

I am so happy I found this recipe. Can I use yufka, or will they turn out too tough? please let me know I have guests coming for tea this weekend. I love your website.

At 3:42 PM, Blogger Binnur said...

Hi Jeanie,
Sure, you can...the originaly it's made with yufka:)

At 5:41 AM, Blogger Izaa said...

I did. Very good recipe . recommend

At 1:48 PM, Blogger bent el deera said...

soooo yummm

At 2:21 AM, Blogger Unknown said...

Hi Binnur. These look so delicious. Can they be successfully reheated a day later or frozen and reheated?

At 9:48 AM, Blogger Binnur said...

Thank you Sarah:) The taste would be better when reheated a day later rather than frozen and reheated.


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