This is the easiest and fastest B?reks that I've ever made, unless if you are planning to make your own yufka which will take a lot of practice and pretty time consuming to make, especially when it times to roll the dough to achieve the thinness of yufka dough. For now, I am quite happy with the store bought yufka dough. One day when I have enough energy and time, I will try to make my own yufka dough.

The filling of this B?reks is very simple and easy to make. I like to used French feta cheese which is less sodium. If you find this still too salty, you can soak the feta to each out some of the salt before using it. If you like the meat filling, I made once with leftover Turkey from Thanksgiving dinner last year. It was really delicious. So, if you have leftover meat or poultry, you can make this Sigara B?re?i. It really is superb snacks.

Feta, Dill, and Green Onion B?re?i
This recipe make about 12 to 24 B?reks
~elra~

12 - 24 sheets Yufka dough
12 oz feta cheese
1 bunch scallions, chopped
½ cup chopped fresh dill
1 egg
1 egg white
canola oil for frying

• crumble feta cheese and place it into a bowl with chopped scallions, dill, and 1 egg. Mix well.


• lay one sheet of yufka dough on working surface, add feta cheese filling about 2 tablespoon for each B?rek, brush the edge of the pasty with egg white, roll it like you would roll Chinese spring roll. Fry in hot oil until brown and crispy. Serve immediately.