Comments on: Turkish Sigara Boregi With Minced Meat

By: Sigara Börek « Turkish Cuisine

Sigara Börek « Turkish Cuisine — Sat, 14 Nov 2009 19:04:15 +0000

[...] other ways of doing it Leave a Comment [...]

By: Ozlem

Ozlem — Fri, 22 May 2009 23:01:59 +0000

Hello, I am Turkish too, AND I APOLOGISE THE PREVIOS COMMENT WHICH IS UTTERLY UNWARRENTED & RUDE!

I never tried sigara boregi with Phylo dough and baked before but your recipe is sooo inviting, I had to try.

I used 1 layer of phylo and it broke easily so I used 2 AT A TIME and they turned our wonderful. Thank you for sharing your recipe, it was very delicious and EXCELLENT alternative to the fried cigar borek. Warm greetings.

By: idiz

idiz — Fri, 31 Oct 2008 14:54:37 +0000

Hi Allen,

First of all i would like to say Turkish cuisine is a very good choice ( I am from Turkey of course). I think you did a good job but it could be better. It is like one of those movies where the cast is awesome but the script is a little lousy. Overall the movie is good but not as good as i expected. I dont know how familiar you are with Turkish cuisine but i must say sigara boregi seems like an easy option. Although it looks delicious, you could have lots of recipes which would end up better than sigara boregi. As i Turkish guy, i must say Sigara boregi is fried not baked. What you made is more like a kiymali borek – borek with minced meat. I found this video on Youtube. Some tourists learn how to cook sigara boregi. Your viewers can see how they roll the borek.

http://www.youtube.com/watch?v=4fu51Oxf7ec

I think you did a great job.

By: DMBLGIT October 2008 Announcement | Cafe Fernando - Food Blog

DMBLGIT October 2008 Announcement | Cafe Fernando - Food Blog — Sun, 12 Oct 2008 20:56:02 +0000

[...] Another judge for this month’s event is Allen of Eating Out Loud. Have you seen his series of posts on Turkish food? Drooling here! Last but not least, we have Mark of No Special Effects. This guy [...]

By: Michael Natkin

Michael Natkin — Wed, 01 Oct 2008 23:28:40 +0000

Dang dude, that looks awesome. My wife’s family are Sephardic Jews mostly from Turkey and make a lot of foods in a similar vein. Bolemas filled with feta and spinach in a crispy pastry (not phyllo, homemade) are particularly awesome.

By: kat

kat — Tue, 30 Sep 2008 14:49:03 +0000

Hey Allen, I made these last night & they were so good! I did half of them with your beef filling & made the other half with a chicken filling. I posted about it today & linked back to you.

By: Culinary Cory

Culinary Cory — Wed, 24 Sep 2008 13:13:39 +0000

I agree with you there. There is something oddly satisfying about having the entire meal wrapped in a tiny phyllo package.

By: suesse-mahlzeit

suesse-mahlzeit — Wed, 24 Sep 2008 12:13:54 +0000

Hello Allen

it look´s very great and delicious!!

We give Includes dried blackcurrant to the Meat Filling. ;)

And the vegetarian Filling: Shepherd cheese and parsley.

By: Helen

Helen — Wed, 24 Sep 2008 08:21:53 +0000

I would also be more than happy to eat finger food at every meal Allen! What is it with that?? I love it. These pastries look so gorgous and they are so damn photogenic!

By: Christie@fig&cherry

Christie@fig&cherry — Wed, 24 Sep 2008 05:42:56 +0000

They’re so neat Allen! Well done! There’s a similar Lebanese dish made with minced Lamb – it goes very nicely with cinnamon.