Cigar Börek
Ingredients
12
g
yuvka dough sheets, triangle shaped
600
g
spinach, frozen
100
g
bedda hirte
4
tb
brine frome the bedda hirte
1
ts
garlic powder
50
ml
plant drink
Some
oil, for frying
Some
salt & pepper
Preparation
1. spinach, squeeze out excess water, and place it in a bowl. Add crumbled bedda shepherd, 2 tablespoons of the brine, garlic powder to the bowl, and season with salt and pepper. Mix the ingredients well.
2. Pour plant-based milk and 2 tablespoons of bedda shepherd brine into a small bowl and mix well.
3. Place a triangle of yufka dough on a surface and generously brush it with the prepared liquid mixture.
4. Spread 2 tablespoons of the filling along the long side of the dough triangle, leaving a small edge on the sides. Fold the sides over the filling and roll tightly. Repeat with the remaining dough sheets and filling.
5. "Heat oil in a large pot. Place several rolls in the pot and fry each side in the oil for about 3 to 5 minutes untilServe them warm and crispy, or cover the fried rolls to let them cool and soften. golden brown.
6. Serve them warm and crispy, or cover the fried rolls to let them cool and soften.
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