Minced Meat Cigar Borek

Thin yufka pastry rolled tightly around a parsley and ground beef filling and fried until crisp. A favorite Turkish snack for teatime, guests and breakfast.

Ingredients

• 400 g (3 sheets) yufka
• 250 g ground beef (20% fat)
• 100 g (1 medium) onion
• 100 g sunflower oil (15 g for the filling, the rest absorbed in frying)
• 20 g (½ bunch) parsley
• 2 g (1 tsp) black pepper
• 2 g (1 tsp) red pepper flakes
• 6 g (1 tsp) salt
• 30 g (2 tbsp) water

Instructions

1. 1

   Finely chop the onion. Heat 1 tablespoon of the sunflower oil in a skillet over medium heat and cook the onion for 3 minutes; add the beef and cook for 7-8 minutes until the liquid evaporates and it turns crumbly.

2. 2

   Stir in the black pepper, red pepper flakes and salt. Take off the heat, mix in the chopped parsley and let the filling cool completely.

3. 3

   Stack the yufka sheets and cut into quarters, then cut each quarter in half to make 8 triangles per sheet (24 in total).

4. 4

   Place 1 heaped teaspoon of filling along the wide edge of each triangle, fold in the sides and roll up tightly; seal the tip with a fingertip dipped in the water.

5. 5

   Heat the sunflower oil in a deep pan over medium-high heat (about 170 °C). Fry the rolls in batches of 6-8 for 2-3 minutes, turning, until golden all over.

6. 6

   Drain on paper towels and serve hot.

Nutrition

Per serving