Patatesli Sigara Böreği

TURKEY

Crunchy outside, soft inside; you can’t have just one

SUBMITTED BY

Victoria & Daniel

This traditional snack is one that is beloved in Victoria and Daniel’s household. Turkish Patatesli Sigara Böreği is a delightful and savory snack that holds a special place in Turkish cuisine. These crispy, golden rolls are made with thin layers of yufka (a type of Turkish dough), filled with a delicious potato mixture. The filling usually includes mashed potatoes, onions, and spices like black pepper, paprika, and cumin, creating a flavorful bite in every mouthful.

Patatesli Sigara Böreği is often served as a party appetizer or snack, perfect for gatherings, and pairs wonderfully with yogurt or a fresh salad. The name “Sigara Böreği,” which translates to “cigarette pastry,” refers to its rolled shape, resembling a cigarette, making it easy to eat with your fingers. It’s also a popular street food in Turkey, found in bakeries and food stalls across the country.

To make these delicious pastries, the yufka dough is rolled around the seasoned potato filling and then deep-fried until crispy and golden. The result is a satisfying crunch on the outside and a soft, flavorful filling on the inside. Patatesli Sigara Böreği is not only a delicious Turkish snack, but it also offers a great way to bring a piece of Turkish culture to your home kitchen. Perfect for any occasion, it’s a treat that will surely impress your guests!

Patatesli Sigara Böreği

Ingredients
  

  • Yufka dough or phyllo dough
  • 5 large potatoes
  • 1 onion
  • 2 Tbsp neutral oil
  • ½ tsp black pepper
  • 1 tsp "pul biber"/aleppo pepper
  • 1 Tbsp fresh dill chopped
  • 1 Tbsp fresh parsley chopped
  • salt to taste

Instructions
 

  • Start with making the filling, peel and boil the potatoes, mash the them. Peel and finely chop the onion.
  • Fry the finely chopped onion lightly in some neutral cooking oil. Add the black pepper and aleppo pepper/pul biber and lightly fry this mixture all together.
  • Then add the mashed potatoes and fry for 5 minutes on low-medium heat. Finally add the herbs and salt. Let the spiced potato mash cool down.
  • Now it's time to roll them. (It's optional to gather everyone around for this activity but it is preferred) The yufka/phyllo should be cut into a triangular shape if they aren't already, with the base as the shortest side so you have a very, very pointy triangle.
  • Put a little mash on one sheet of yufka/philo on the base side, in the shape of a sausage or pen so you will be able to roll it up in to a cigarette. Leave some space on each side, so don't put mash on the whole base. You will leave this space to fold into the mash so it will cover up the the ends of the "ciagrette", this will prevent the mash to sip out when frying.
  • When folded on each side roll it up and seal the cigarette by dabbing some water on the tip of the triangle.
  • Deep fry in a neutral frying oil until golden, it can burn easily so watch out. When fried let the sigara böreks cool down on a kitchen towel.
  • Serve plain or with some garlic yogurt on the side.
Course: Snack
Region: Asia
Diet: Vegetarian

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