Cigarette Brörek – Sigara Boeregi

For the meat filling, soak the currants in warm water for half an hour and drain. Roast the pine nuts in the butter in 3-4 min. until golden. Blanch the onions, drain, chop finely, add to the pine nuts form and roast for 2 min.

Add the lamb and roast until the juices are reduced, then add the pepper, salt, parsley and cinnamon. Stir in currants, remove from heat.

For the cheese filling, mix the cheese with the parsley. Fold in the egg, in case you are using one. If the cheese is not salted, add a little salt.

On the long rounded side of each triangle, mold a little filling. Place the edge over the filling, wrap the ends and roll up the dough like a cigarette. Brush the “seams” with a little water to keep them from opening. Fry the böreks in very hot oil. Drain on kitchen roll, then bring to the table hot.

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