Kiymali Sigara Böreği (Meat Filled Rolls)

Ground beef: The main protein component, providing a rich and savory filling.

Onion: Adds sweetness and depth of flavor to the meat mixture.

Olive oil: Used for sautéing the onions and adding a hint of richness.

Salt: Enhances the overall flavor of the filling.

Black pepper: Adds a mild heat and earthiness to the meat mixture.

Paprika: Contributes a subtle smokiness and color to the filling.

Phyllo pastry sheets: Thin, delicate sheets that create the crispy exterior of the rolls.

Egg: Used for sealing the edges of the rolls to ensure they stay intact during frying.

Vegetable oil: Necessary for frying the rolls to a golden brown and crispy perfection.

When working with phyllo pastry sheets, keep them covered with a damp cloth to prevent them from drying out and becoming brittle. This will make them easier to handle and roll without tearing.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils offer a plant-based alternative that mimics the texture of ground meat and absorbs flavors well.

• finely chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, making them a good alternative.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different type of spiciness.

• phyllo pastry sheets - Substitute with spring roll wrappers: Spring roll wrappers offer a similar thin and crispy texture when fried.

• beaten egg - Substitute with milk: Milk can be used to seal the edges, though it may not be as effective as egg.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and neutral flavor, making it suitable for frying.

• To store your Kiymali Sigara Böreği, let the rolls cool completely to room temperature. This prevents condensation from forming, which can make the phyllo pastry soggy.
• Place the cooled rolls in an airtight container, layering them with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.
• For longer storage, you can freeze the rolls. Arrange them in a single layer on a baking sheet and place in the freezer until solid. This ensures they don't stick together.
• Once frozen, transfer the rolls to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to enjoy, reheat refrigerated rolls in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.
• For frozen rolls, bake directly from the freezer at 350°F (175°C) for 20-25 minutes, or until golden brown and hot throughout.
• Avoid microwaving the rolls, as this can make the phyllo pastry lose its crispiness.

• Preheat your oven to 350°F (175°C). Arrange the Kiymali Sigara Böreği on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and regain their crispiness.

• For a quicker method, use an air fryer. Set the air fryer to 350°F (175°C) and place the rolls in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer using a microwave, place the rolls on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes. Note that this method may not retain the crispiness as well as the oven or air fryer.

• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable oil. Place the rolls in the skillet and cook for 2-3 minutes on each side until they are heated through and crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the rolls on the toaster oven tray and heat for 10-12 minutes until they are warmed through and crispy.

• Frying pan: Used to cook the onions and ground beef mixture, and later to fry the rolls until golden brown and crispy.

• Spatula: Handy for stirring the onions and ground beef while cooking, ensuring even browning and mixing.

• Knife: Essential for finely chopping the onion before cooking.

• Cutting board: Provides a stable surface for chopping the onion.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, and paprika accurately.

• Mixing bowl: Useful for letting the cooked meat mixture cool down before filling the phyllo pastry sheets.

• Pastry brush: Helps in applying the beaten egg to seal the edges of the phyllo pastry rolls.

• Vegetable peeler: Optional, but can be used to peel the onion if needed.

• Tongs: Useful for turning the rolls while frying to ensure they cook evenly on all sides.

• Paper towels: Used to drain excess oil from the fried rolls, keeping them crispy.

• Plate: Serves as a resting place for the rolls after frying and draining.

• Bowl: Used to beat the egg for sealing the edges of the phyllo pastry rolls.

Prepare the filling in advance: Cook the ground beef and onions ahead of time and store in the fridge.

Use pre-cut phyllo: Buy pre-cut phyllo pastry sheets to save time on cutting triangles.

Batch roll: Roll multiple phyllo sheets at once to speed up the process.

Efficient frying: Use a large frying pan to fry more rolls at the same time.

Quick cooling: Place fried rolls on a wire rack over paper towels for faster draining.