Berek Turkish cuisine. Burek (Börek) with potatoes and onions

Everyone's favorite börek is Su böreği. Su börei (su boregi) or water pie. I bake my böreks only from ready-rolled dough (Turkish yufka), so I have a lazy version.

But for real su boregi, we knead the dough ourselves. I only know the theory. The dough is mixed with a large number of eggs, thinly rolled out into layers and boiled in boiling water for 2-3 minutes. That’s why it’s called “water pie” (su boregi). All layers of dough are then generously greased with oil and only then filled with either cheese or meat filling.

Very tasty, but, in my opinion, very fatty. I offer my lightweight version, both in terms of time and effort, and in terms of calories.

Ingredients:

• 3 Turkish yufkas (thinly rolled out unleavened dough circles)
• 300 g white cheese(brynza or cottage cheese)
• 1 bunch of parsley
• pinch of salt and black pepper

To soak the dough:

• 2 tbsp. milk
• 2 eggs
• 6 tbsp. vegetable oil

For the top of the pie:

• 1 tbsp. mineral water(with gas)

* Ingredients are for a medium-sized oven with a 30x35 cm baking tray. For a standard large oven, double all ingredients or use a baking dish.

First we prepare the filling.

The filling should taste salty. It was too salty in my refrigerator goat cheese and completely unsalted lor peyniri (cottage cheese). So I mixed both types half and half, and it just tasted pleasantly salty. Mash the cheese in a bowl with a fork.

We wash a bunch of parsley, tear off the leaves and not very finely chop them with a knife. Add to the mashed cheese and mix.

Now prepare the egg-milk mixture to soak the dough. Break 2 eggs into a bowl, pour 2 tbsp milk and 6 tbsp vegetable oil (I used olive oil). Add salt, pepper and stir.

Turn on the oven at 200 C.

Now take a baking tray and pour a little sunflower oil, and spread the oil with a brush over the bottom and sides of the baking sheet. Place the first yufka on the bottom of the baking sheet. We pull the edges of the yufka towards the center with folds, leaving the edges hanging down so that they approximately touch the table top. We will later need the hanging edges for hems.

In my photo I have half a yufka and a small uniform (15x25cm). I made a small berek from one yufka, since in our house no one likes bereks with cheese filling.

Using a ladle, pour the egg-milk mixture more or less evenly. It is not necessary to try to fill all areas, then everything will be distributed anyway.

We take the second yufka and, starting from the edge of the baking sheet, again cover the filling with random folds. Using your hands, distribute the folds more or less evenly across the baking sheet. Pour the filling with a ladle and add the remaining filling.

Similarly, lay out the last layer of yufka. Pour out the rest of the filling and tuck the hanging edges of the yufka towards the center.

Using your hands, lightly press the cake in several places. The filling will come to the top and “flood” the entire cake. This is normal; everything will be absorbed into the dough during baking.

Cut the burek into portions and... fill it with a glass of sparkling mineral water. This will give the börek additional tenderness and fluffiness.

Place the börek in the oven for 15-25 minutes, depending on your oven. After 15 minutes, we begin to check for the presence of a golden baked crust. The börek will swell to twice its original size and seem to “overflow its banks.” Don't worry, this is normal. Then he will settle down.

Remove the browned borek from the oven and leave to cool and settle. Cut into portions and you can serve them warm. Turkish böreks with cheese filling are served both warm and cold. Not for everyone, as they say...)

Serbs, Turks, and Bosnians contributed to the tradition of preparing Turkish burek.

The taste and filling of this thinly rolled dough pie are varied.

Like the method of preparation, they vary in different villages, even families.

Turkish burek is prepared small - for one family.

Or significant - for sale.

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You can buy pie dough or make it yourself. This is a layered yufka, as well as thin stretched filo. Filo can be made with or without egg.

For those who are making dough for the first time, the method may seem complicated. But homemade dough tastes better than store-bought dough.

Having adjusted, the hostesses will cope with the eastern “riddle”. Turkish cuisine has a lot of delicious and easy to prepare dishes, for example:,.

For the test

For the yufka dough:

• flour – 2 tbsp;
• water – 100 ml;
• eggs – 2 pcs;
• butter – 100g;
• Salt – a pinch.

For classic test filo:

For eggless phyllo dough:

• boiled water – 300 ml;
• refined vegetable oil – 6 tbsp. l.;
• wheat flour – 500 gr;
• soda – 0.5 tsp;
• salt – 1 tsp.

For filling with minced meat and pumpkin:

• pumpkin – 200 gr;
• minced beef – 500 g;
• onion – 1 pc.;
• pepper mixture - to taste;
• vegetable oil – 2 tbsp.

For the chicken and cheese filling:

Ingredients of the filling with cottage cheese:

• cottage cheese – 400 gr;
• parsley or dill - a bunch;
• yolks – 3 pcs;
• garlic – 3 teeth;
• salt - to taste.

Filling with boiled eggs:

• spinach – 1 bunch;
• chicken eggs – 5 pcs;
• salt - to taste.

For the potato filling:

• potatoes – 0.5 kg;
• onions – 2 pcs;
• salt - to taste;
• spices - to taste.

Additional

Additional Ingredients (for frosting and decorating the cake):

• vegetable oil for frying;
• egg (only white is allowed);
• yogurt with egg;
• cumin pinch;
• poppy optional;
• pinch of sesame seeds.

Turkish dish recipe with photo

Cooking technique:

Cooking time: 25 min.

Preparation time: 15 minutes.

Level: easy.

Watch how to cook berek in Turkish on video:

From lavash

How to cook Turkish burek from lavash, you will find out further.

Step-by-step instruction:

Cooking time: 20 minutes.

Preparation time: 15 minutes.

How to cook Turkish burek from pita bread, you will learn from the video:

How to prepare the dough?

Making yucca puff pastry:

1. Leave the oil at room temperature to soften.
2. Sift the flour and collect it in a mound. Beat the eggs into the well, pour in water, and sprinkle with salt. Put 0.5 tbsp there. butter or spread. In Uzbekistan, a similar dough is made with vegetable oil.
3. Knead the dough. Form a ball, sprinkle it with flour, set aside for 15 minutes.
4. Roll out the ball to 2 cm thick. Grease the layer with 3 tbsp. oils Roll the layer into an envelope or roll and crumple it into a ball again. Knead the dough. Divide it into balls the size of tennis balls.
5. Roll out each ball thinly. As soon as the layers dry out a little, you can fill them.

Cooking time: 1 hour.

Difficulty level: average.

For proper preparation of puff pastry, watch the video:

Classic phyllo dough technique:

1. Separate the yolks from the whites. Place the yolks in warm boiled water. The whites can be used in other dishes, such as meringues or sponge cakes.
2. Add salt here, pour table vinegar. Mix everything thoroughly.
3. Sift the flour. Collect it in a pile, but not all at once. Leave no bedding. You never know exactly how much flour a liquid will take. It depends on the dryness of the flour and the size of the eggs. Make a depression at the top of the slide. Pour in the resulting liquid little by little, alternating it with vegetable oil. Add flour, stir lightly and add again.
4. Knead the dough, adding flour if it is too runny.
   The dough needs to be beaten. Raise the lump above the work surface and throw it down. And so 40-50 times.

   It is interesting that in Japan they often do not beat the dough, but knead it with their feet. The dough is placed in a bag, covered with a towel and stomped.

5. Wrap the dough in film. Place it in a warm place - on a radiator or near an open heated oven. After an hour, start rolling out.
6. Roll out the entire dough into a sausage shape and cut into 12 pieces. Roll out on a clean, floured kitchen towel. Waffle is not good. Roll out each piece until transparent, until the fabric is visible through it.
7. Now the dough needs to be stretched in all directions. It is convenient to throw it on bent hands. We move our hands under the dough, as if juggling it. Turn the dough over and stretch it further. Trim the edges with a knife.
8. Separate each sheet of phyllo from the next by lining it with parchment paper.
9. Roll a stack of sheets into a tube and wrap them in a damp towel.
10. This dough can be frozen and stored in the freezer for up to 3 months.

    Attention! The dough needs to be defrosted for a long time and handled carefully. It becomes fragile.

Filo cooking time: 40 min.

Preparation time: 1 hour 20 min.

Difficulty level: average.

This video will help you make phyllo dough at home:

Eggless phyllo dough is prepared as follows:

1. Pour oil into warm water.
2. Sift the flour and make a mound.
3. Dissolve baking soda in water and oil and stir into flour. If you are used to not adding liquid to flour, but, on the contrary, stirring flour into liquid, do this. This does not affect the result.
4. Next we beat the dough. Divide into 6-12 balls. Cover the bowl with the balls with cling film and place in the refrigerator for 1 hour and 10 minutes.
5. Roll out the dough as directed in the classic phyllo dough recipe.

Filo cooking time: 40-60 min.

Preparation time: 1 hour 30 min

Techniques for preparing fillings

With minced meat and pumpkin

Difficulty level: simple.

Cooking time: 30 min.

With chicken and cheese

Cooking time: 20 minutes.

Preparation time: depends on the chicken - homemade takes longer to cook.

Difficulty level: simple.

With cottage cheese

Cooking time: 15 minutes.

Difficulty level: very simple.

With chicken eggs

1. Wash, boil, peel and chop the eggs.
2. Wash the spinach, chop, mix with eggs and add salt.

Cooking time: 10 min.

Difficulty level: very simple.

With potato

Cooking time: 30 min.

Difficulty level: simple.

Serve the burek warm, cut into portions.

Turkish burek is delicious with yoghurt lassi. For this drink, lightly dilute low-fat yogurt with water, add a pinch sea ​​salt, a couple of basil and mint leaves and a peeled lime wedge. Beat everything with a blender.

Tips and tricks for housewives that will help make the dish tastier and more varied:

• You can add dill or parsley to any minced meat;
• in meat or minced chicken add crushed kernels walnut, fried in vegetable oil and mixed with herbs;
• place a few pieces on the finished hot pie butter;
• Brush each sheet of dough with salted and peppered yogurt and egg before adding the filling;
• form cigar-shaped rolls from the dough with filling and fry them in hot vegetable oil in a frying pan.

Change the filling, use different types dough, add your favorite herbs and spices, make pies of different shapes. You can make your own excellent versions of this delicious pie.

Take a few more recipes from Turkish cuisine:,. You can also cook oriental sweets: , . Try it and you will succeed!

Bon appetit!

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Today in Turkey It is considered a real tradition to prepare tender and tasty national dish called burek (burek).

General principles for preparing an oriental dish called Burek (burek)

General principles preparations of this dish are as follows:

To make the dish more juicy, the dough must be rolled out very thin.

Also, the dough needs to be boiled to give it some hardness.

In addition to minced meat or coarsely chopped meat, between the layers of burek (burek), you can put feta cheese (cheese made from cottage cheese, not a hard variety) or vegetables.

In general, traditionally, you need to add greens to the filling of burek (burek), and sprinkle sesame seeds on top of the dough, which will add a special piquancy to the dish.

In general, the most delicious burek (burek) is a freshly prepared product that has not yet dried out.

Recipe 1. Turkish Burek (burek)

Ingredients:

Ingredients for Filo dough without adding eggs:

Water (warm) – 600 ml.

Flour (premium grade) – 1 kg.

Salt (without top) – 1 tbsp. spoon.

Oil (olive) – 360 ml.

Soda – 1 teaspoon.

Fresh lamb filling

Adjika (dry).

Onions (garden or onions).

Eggs (chicken) - 1 pc.

Minced meat (lamb) 1 kg 200 gr.

Salt – 2 pinches.

Cooking method:

Fresh dough called "Filo" is prepared as follows:

It is necessary to dissolve the salt in slightly heated water. Next, you need to pour sifted flour into this water, pour in oil and add a little soda.

Then you need to knead the dough, bringing it to a homogeneous mass, and form it into a ball. The dough in the form of a ball must be beaten on the table at least 50-60 times.

As a result of these actions, in the future it will be possible to feel to the touch a certain softness and tenderness acquired by the dough.

Then the dough is divided into 12 parts and small balls are rolled out of it. Next, the dough balls are placed in a clean cup, covered with film and placed in the refrigerator for 1 hour and 10 minutes.

After the dough has rested in the refrigerator, each ball is rolled out using a rolling pin (your hands, table and rolling pin should be generously sprinkled with flour).

The dough is stretched across the table and thrown onto clenched fists. The dough layer should become thin and almost transparent.

And also, to evenly distribute the dough on the table, you need to sprinkle it with flour. The distributed dough on the table will hang over the edges, which will allow the cook to stretch it out some more before packing it into parchment paper.

If the cook or chef is not going to immediately use the dough for cooking, then it needs to be rolled up, together with parchment, and sent to the refrigerator.

Now let's move on to the actual preparation of burek (burek):

The dough for making burek (burek), in this case, take fresh, not chilled.

To the meat twisted in a meat grinder, you need to add adjika and chopped onion, and knead it until smooth.

Next, on the prepared sheet of Filo dough, you need to lay out the meat and form it into a long sausage stuffed with minced meat, twisting it into a snail-shaped spiral. Next, the first snail is joined by the next sausage stuffed with minced meat, etc.

Then the egg is broken into a clean cup and, using a special brush, the surface of the burek (burek) is coated and sprinkled with sesame seeds.

Burek (burek) is baked in the oven at temperature conditions 200 - 220 degrees for an hour.

After the burek (burek) is taken out of the oven, it must be sprinkled with some water and covered with a towel.

Recipe 2. Albanian burek (burek)

Ingredients:

Beef meat – 0.5 kg.

Onions – 2 pcs.

Oil (vegetable) – 50 ml.

Dough (puff pastry) – 0.5 kg.

Ground pepper, salt, spices - not for everyone.

Mixture for lubricating Burek (burek):

Oil - 1 tbsp.

Eggs – 3 pcs.

Kefir or spoiled milk– 200 gr.

Mineral water – 150 ml.

Cooking method:

The onion is being sliced small cubes. Then sauté the onion in hot oil in a frying pan until golden brown. Let the onion cool.

Fried onion, mix meat, spices and salt with pepper and pass through a meat grinder. Grease the bottom of a round mold (for baking) with butter and place three layers of dough on it.

Sprinkle the top layer of dough with oil and place a layer of meat on it. Also lay out the remaining layers of dough and minced meat further. The last layer of dough is covered with the entire burek (burek), spread with oil. The product prepared in this way is cut into portions in advance and filled with a mixture to lubricate the burek (burek).

Bake the burek (burek) in the oven at a temperature of 200 degrees for 40-50 minutes.

Recipe 3. Meat burek (with added cheese)

Ingredients:

Beef pulp – 0.3 kg.

Puff pastry (not yeast) – 0.4 kg.

Cheese ( durum varieties) – 80 gr.

Onion – 1 pc.

Carrot – 1 pc.

Egg – 1 pc.

Water (mineral) – 50 ml.

Kefir – 0.5 tbsp.

Vegetable oil.

Salt and pepper – not for everybody.

Cooking method:

Chop the onion and carrot into cubes and fry in hot vegetable oil.

Add meat cut into small pieces to the fried vegetables and pass it all through a meat grinder.

Add salt, pepper and spices to the prepared consistency to your own taste. Mix the resulting minced meat thoroughly.

Using a glass, cut out circles from a layer of dough. And place them on a greased baking sheet. Place some minced meat on top of the dough circles. Then place the remaining mugs and minced meat on top of each other. Next, cover the future dish with a layer of dough - burek (burek). And send it to bake in the oven for 40 minutes.

Next you need to mix kefir, mineral water, egg and salt all the ingredients. Coat the top layer generously with the resulting mixture. puff pastry, sprinkle it with grated cheese and bake in the oven for some more time, until fully cooked.

Recipe 4. Meat burek (burek) with herbs and garlic

Ingredients:

Minced beef – 300 gr.

Minced meat from chicken breast– 200 gr.

Bulb.

Puff pastry (not yeast).

Salt, pepper, spices.

Mixture for coating the top layer of burek (burek):

Kefir 200 gr.

Eggs (chicken) – 1 pc.

Mineral water – 150 gr.

Vegetable oil - 0.5 cups.

Salt - a teaspoon (without top).

Cooking method:

Frozen not yeast dough needs to be thawed. The onion must be cut into small cubes and then sautéed in hot oil until golden brown.

In minced meat made from beef meat and chicken breast, add prepared onions, spices, salt, herbs (dry) and garlic.

To get a tasty mixture, you need:

Beat the egg with salt, kefir, oil and mineral water.

The defrosted dough must be rolled out thinly and the resulting layer divided in half. Next, grease the baking sheet with oil and place the first layer of dough on it, which is covered with minced meat on top. Then place the next layer of dough, and minced meat on it, and so on. The last layer of Burek (burek) should be a layer of dough.

The layers of burek (burek) prepared in this way need to be filled with the mixture made in advance and sprinkled with sesame seeds on top. Then place in an oven preheated to 200 degrees for 50 minutes.

After the allotted time has passed, the burek is ready.

Recipe 5. Vegetable burek (burek)

Ingredients:

Zucchini 0.75 kg.

Brynza – 1 tbsp.

Egg – 4 pcs.

Flour and crouton mixture.

Cooking method:

Zucchini should be cut into circles and then fried in oil.

Grate or chop a glass of cheese, beat three eggs into it and finely chop the greens (parsley). Mix all ingredients.

Place the resulting mixture on mugs of fried vegetables and cover them with other zucchini. Roll the resulting round bureks in breadcrumbs and flour and coat with egg. These tasty round pieces called bureks need to be fried in hot fat.

Recipe 6. Turkish burek (burek) - curd

Ingredients:

Yufta ( thin layer dough) - 6 sheets.

Cottage cheese - 0.25 kg.

Feta – 0.25 kg.

Salt, pepper, spices.

Filling mass:

Eggs – 3 pcs.

Milk – 200 ml.

Oil (vegetable) – a quarter cup.

Butter (melted) – 3 tbsp. spoons.

Baking powder – 2 teaspoons.

Salt and pepper – not for everybody.

Cooking method:

The cottage cheese should be mixed with chopped parsley and feta, and these components should be salted and peppered a little.

To fill, you need to beat eggs with milk, add vegetable oil and melted butter, as well as baking powder.

Next in special mold You need to put parchment paper soaked in oil on the bottom, and place a sheet of yufka on it. Moreover, in some places the dough needs to be raised a little to the top so that some folds are formed.

Pour a ladle of the prepared filling onto the yufka. And again place a sheet of yufka on top and pour milk and egg filling. Then lay it down again, this is the third sheet of yufka, but do it without folds or filling. Instead, you need to evenly distribute cottage cheese with feta and herbs over the layer of dough and cover with yufka like the previous layers.

Next, you again need to fill the dough layer with a mixture based on milk and eggs, and then cover 5 sheets of yufka with the filling. Having formed folds on the dough and laid the sixth and last layer of yufka, pour the remaining mixture on top of our semi-finished product.

On top of the last layer of dough and filling, the product is sprinkled with sesame seeds and sent to the oven preheated to 200 degrees until the Burek (burek) is completely cooked and a golden brown crust appears.

Recipe 7. Cheese burek (burek) with herbs

Ingredients:

Cheese (soft varieties) or fetax – 200 gr.

Cheese (hard) – 150 gr.

Onion (green, lamb).

Dill.

Puff pastry (not yeast).

Chicken yolk.

Cooking method:

You need to grate the cheese, add fetax, chopped herbs, garlic and spices - grind everything together, but without salt.

The dough must be divided into four layers, and one part should be cut off from one and set aside for further use.

Each layer needs to be rolled out thinly and the filling laid out. All individual layers must be rolled into rolls and placed on the bottom of the mold in a snail or spiral shape, then placed in the oven preheated to 200 degrees for baking.

To make the burek tasty and appetizing, it is better to use olive oil.

In order for the burek to receive golden brown crust High-fat dairy products should be used in the filling mixture.

It is recommended to place a piece of butter into the meat filling to make the burek more juicy.

In general, by preparing burek (burek) at home, you will feed your family tasty, satisfying and appetizing!

It is interesting to try dishes from different cuisines of the world. Better yet, cook them yourself. You can try to make berek yourself.

What kind of dish is this?

Berek is a dish related to Turkish cuisine, which consists of small baked bagels made from unleavened thinly rolled yufka dough or lavash. There are other designs: twisted cigar-shaped tubes and even a pie formed from tubes.

How to cook?

Preparing berek is not particularly difficult, so you can make it at home. Two options are described below.

Option one

This recipe assumes the use of Turkish traditional dough yufka, and you can make it yourself. The set of components will be like this:

For the yufka:

• two glasses of water;
• 600 g flour;
• Art. l. vegetable oil;
• Art. l. table vinegar 9%;
• tsp with a heap of salt.

For filling and soaking:

• 200 g of pickled cheese, for example feta cheese;
• egg;
• five tbsp. l. vegetable oil;
• fresh parsley or other herbs of your choice;
• egg;
• three tbsp. l. natural yogurt without additives (can be replaced with yogurt).

Instructions:

• Start with the test. Sift the flour and combine it with salt. In a separate container, mix all the liquid ingredients: egg, water, vinegar and oil. Gradually begin to pour the liquid mixture into the flour, knead the dough with your hands. Let it sit for about half an hour, then beat it with your hands and start rolling it into a thin layer. This can be done on a board or clean cloth. Prepare two rectangular layers.
• Prepare the filling: either cut the cheese or mash it with a fork. Chop the greens and mix them with the cheese.
• It's time to fill. Combine yogurt, egg and butter (leave a little for greasing the baking sheet). Beat this mixture with a mixer, fork or whisk until smooth.
• Grease a baking sheet or mold with the remaining vegetable oil.
• Place one layer of yufka in the mold first, then the other. Coat the dough with filling, place half of the filling.
• Wrap the filling with the top layer of yufka, coat it with filling and spread the remaining filling. Cover everything with the remaining dough, coat it with filling again.
• Bake the berek at 200 degrees until browned for about twenty-five or thirty minutes.

Option two

It is much easier to make berek from lavash. You will need:

• packaging of ready-made thin pita bread;
• a glass of natural, additive-free yogurt;
• two eggs;
• couple of st. l. olive oil;
• 400 g feta or, for example, cheese;
• dill and cilantro;
• salt (optional, as the filling will be salty).

Process description:

1. Get busy with the pita bread. Spread it on a flat surface and cut into triangles or rectangles.
2. Prepare the filling. Mash the cheese with a fork or grind with a blender. Wash the greens, dry them and finely chop them with a knife.
3. Prepare the fill. In a bowl, combine yogurt with eggs and butter, beat everything using a fork or mixer. Leave some oil, it will come in handy.
4. Now coat the pieces of pita bread with the filling using a pastry brush or spoon. Place the filling and roll into rolls. If you are using triangles, start rolling from the narrow part to the wide part.
5. Place all the preparations on an oiled baking sheet (you can cover the bottom with parchment), pour over the filling and place in the oven. Such bereks are baked for literally half an hour at 190 degrees. They should be well browned.

Discussed above simple recipes, but homemade berek can have almost any filling, so experiment and add minced meat, vegetables and other products. Be sure to prepare a dish for your guests or family members to please them and surprise them with your culinary skills!

Friends, I would like to present to you a recipe for crispy “Cigar börek” tubes made from thin and tender dough Philo. This pastry is national.

Crispy rolls with cheese are traditionally prepared from the finest dough"Filo" (Filo). In its homeland it is called “Sigara börek”, which are similar in shape to Cuban cigars, which is where the name itself comes from!
Filo dough can be purchased at finished form in large supermarkets. However, the price is not very cheap, so it is absolutely not economical to buy. You can prepare it at home yourself, but you need to be prepared for a labor-intensive process:

• first the dough is kneaded;
• then roll it out with a rolling pin;
• and at the end - they pull it out with their hands.

The most difficult task is to stretch it with your hands until it is as thick as tissue paper. But with the advent of experience, this problem gradually disappears.
I told you a detailed recipe on how to make phyllo dough earlier, you can watch it.

If you find it difficult to prepare, then use a store-bought equivalent. Also, some housewives simplify their work to a minimum and cook hot snack, using instead of dough or regular puff pastry. These crispy little pies cook quickly and disappear from the table in a flash.
Real Turkish “Börek Cigars”, rolled into tubes, usually have a diameter of no more than 2 cm. They are prepared with feta cheese, salted cottage cheese or meat. The latter are less popular, but you can try. But you don’t have to stop at these fillings! If you want to conduct culinary experiments, use for tender crispy rolls: cheese mass, fruits, vegetables, cheese, etc. This will no longer be the Turkish “Börek Cigar”, but still a tasty and original snack.

Let's see how to cook “Cigar börek”; for your convenience, I have prepared the recipe with step-by-step photos.

Filo dough – 200 g
Cheese cheese (or cottage cheese) – 200 g
Salt - a pinch
Eggs – 1 pc. for filling, 1 pc. for lubricating tubes

Cooking "Cigar börek"

1. Break the cheese and crumble it by mashing it with a fork (you can use a blender). If you have cottage cheese, mash it with a fork.

2. Add to the crushed product a raw egg and a pinch of salt. Do not overdo it with salt: if you have cheese, it is already salty and you may not need salt at all.

3. Mix the mass until it becomes homogeneous.

4. Next, let's start with the phyllo dough. In supermarkets it is sold already rolled out, so you just have to defrost it. If you decide to cook it yourself, first roll it out as thinly as possible with a rolling pin, being careful not to tear it. Then place it on the back of your palms and gently stretch it as thinly as possible. The stretched phyllo dough is considered ready when, when placed on a newspaper, the letters are visible through it.

Note: To make phyllo dough, combine wheat flour(220 grams), boiled water (150 ml), citric acid(1 tsp), vegetable oil(1 tbsp) and salt (pinch). Mix everything and stretch.

5. Cut the rolled out dough into sheets approximately 20 cm long, 15-18 cm wide and place the curd or cheese filling on it.

6. Fold in the edges and roll the dough into a roll to form a tube 2 cm wide.

7. Place the tubes on a baking tray.

8. Beat the egg with a fork and brush the tubes with a pastry brush so that they have an appetizing golden crust.

9. Heat the oven to 180 degrees and bake the products for 20-25 minutes.

10. Crispy and golden brown tubes can be consumed both warm and chilled. They are convenient to take with you on the road or give to children at school. And in Turkey it is customary to serve them for breakfast in the morning.

Bon appetit!

Video recipe “Cigar börek”

Friends, if you liked the recipe, write your reviews in the comments. It is very important for me to know your opinion, this will make the site more interesting and useful. Click on the social buttons to say thank you to the blog. Join the group Delicious cuisine in VKontakte, subscribe to regular newsletters of new recipes.
Sincerely, Lyubov Fedorova.