Cigar bourek
A crispy, crunchy pastry roll filled with salty cheese (if you can’t find ricotta salata, feta is a great replacement) and potatoes, the cigar bourek defies my expectations of an oven tray bake bourek. A bit like a Greek ‘pita’ (pie), the bourek is ubiquitous across Turkey, Greece and the Balkans. It was probably proliferated by nomadic Turks and records have proved that Bourek was being made in the region way back in the seventh Century. The term ‘Bourek’ can be applied to many types of pies in varying shapes, from standard square slices and envelopes with a warm filling to spirals (akin to a ‘strifti spanakopita’). Esma’s is the first I’ve ever tried in cigar form but I’m all for it, especially as it’s sizzled in a pan of oil for extra indulgence.
MAY WE SUGGEST: More delicious Mediterranean recipes by Anastasia Miari
