John Myers
Cigarabörek with Minced Meat
The perfect cigarabörek with minced meat recipe with a picture and simple step-by-step instructions.
- 1 package Triangular filo pastry
- 400 g Minced beef
- 1 Onion
- 2 Garlic cloves
- 1 tsp Chili Sauce (Sambal Oelek)
- 1 tsp. Mustard
- 1 Tbsp. Parsley frozen
- Salt
- Pepper
- Hot paprika powder
- Oregano
- Oil
- Place the filo dough triangles on top of each other on a work surface.
- Put the minced meat in a bowl, peel and finely dice the onion and garlic, add to the minced meat, season everything with chili sauce, mustard, salt, pepper, paprika and oregano, add parsley and mix everything well.
- Turn the minced meat into small sausages and place them on the broad side of the filo dough, fold the sides a little and roll the dough triangle, moisten the tip with a little water and fry the Börek in a pan with plenty of hot oil until brown on each side.
- CAUTION! ! ! the Börek get dark very quickly …..
- The cigarabörek taste cold and warm … but they are best fresh out of the pan with a mixed salad.
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