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Ekşimikli Sigara Böreği (Cigarette Pastry with Lor Cheese)

Overview

Ekşimikli Sigara Böreği is a crispy Turkish pastry made by filling fresh phyllo dough with a mixture of lor cheese (curd cheese/whey cheese), finely chopped parsley, and spices, which is then rolled into a slender shape and either fried or baked. It is an indispensable accompaniment for both breakfasts and afternoon tea.

Historical Background

The name “Sigara Böreği” (Cigarette Pastry) comes from its thin, long, cylindrical shape, which resembles a cigarette. It is a variation of the phyllo tradition that migrated from Central Asia to Anatolia, enriched in Ottoman cuisine with various fillings like cheese, ground meat, or vegetables. Specifically, the use of lor cheese is a testament to Anatolia’s deep-rooted dairy processing culture and the ethos of waste prevention.

Recipe and Ingredients

This recipe focuses on balancing the lightness and high protein content of lor cheese with fresh herbs and mild spices.

Ingredient List

• Dough: 3 fresh daily phyllo sheets (yufka).
• Filling: 300g fresh lor cheese (ekşimik).
• Herbs: 1/2 bunch finely chopped parsley.
• Spices: 1 tsp chili flakes, 1/2 tsp black pepper, a pinch of salt.
• Binder: 1 egg white (to keep the filling cohesive).
• Frying/Baking: Sunflower oil (or light olive oil brushing for baking).
• Sealing: 1/2 tea glass of water (to moisten the tips).

Preparation Process

1. Prepare the Filling: Place the lor cheese in a bowl. Add the finely chopped parsley, spices, and egg white, and mash with a fork.
2. Cut the Dough: Stack the phyllo sheets and cut them into quarters, then divide each quarter into 3 or 4 triangular pieces (total 12-16 pieces).
3. Roll: Place a tablespoon of filling on the wide end of each triangle. Fold the sides inward and roll tightly. Dip the tip in water to seal it.
4. Cook:
   • Frying: Fry in hot oil until golden brown on all sides.
   • Oven: Arrange on a parchment-lined tray, brush with olive oil, and bake at 180°C until crisp and golden.

Culinary Tips

• Crispy Texture: If frying, add a teaspoon of vinegar to the oil; this prevents the pastries from absorbing excess oil.
• Freshness: Add a pinch of nigella seeds to the filling to enrich the aroma.
• Dough Choice: Using fresh, daily phyllo is critical to prevent the dough from tearing.

Serving Suggestions

Serve hot with tomato slices, fresh mint leaves, and black olives. Freshly brewed Turkish tea is the best companion for this dish.

Nutritional Values (Per serving – 3 pieces)

• Calories: ~220 kcal
• Protein: 9g
• Carbohydrates: 22g
• Fat: 11g

Category and Global Context

• Category: Pastries / Appetizer / Meze.
• Context: One of the most popular representatives of the Mediterranean “filo pastry” family in Turkish cuisine.

Allergen Warnings

Contains gluten (phyllo) and dairy (lor cheese).

Frequently Asked Questions

• How do I prevent it from absorbing too much oil? Wait for the oil to be fully heated before frying; cold oil leads to greasy pastries.
• Can I bake it? Yes, by brushing the top with egg yolk and oil, you can achieve a lighter version in the oven.
• Does the filling leak? If you fold the sides well and seal the tip thoroughly with water, you won’t have any issues.
• What else can be used besides lor cheese? You can add crumbled white cheese or grated kaşar cheese for a different flavor profile.

Zero Waste Note

Dry any leftover phyllo to use as croutons in soups, and use leftover parsley stalks for making vegetable stock. Lor cheese itself is a byproduct of the dairy industry, making this recipe a perfect example of waste reduction.

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