Ingredients
Scale
- 2 sheets of round Yufka dough (or phyllo dough)
- 2/3 cup of plant milk
- sesame seeds to decorate
For the filling
- 1/2 cup of cashews (preferably soaked)
- 1/2 cup of sunflower seeds
- 1 cup of tomato puree
- 3 cloves of garlic
- 1/2 cup of fresh basil
- 2 tbsp nutritional yeast
- 1 small chili, minced
- 1.5 tbsp tahini
- 1 tbsp lime juice
- 1 tsp maple syrup
- 1/2 tbsp oregano
- 1 tsp smoked paprika powder
- 1 tsp sweet paprika powder
- 1/2 tsp ground coriander
- salt, pepper
Instructions
- Add filling ingredients to a food processor and blend to combine. I like to keep it a bit coarse, but you can also blend it creamy if you prefer.
- Using a pizza cutter or a sharp knife cut each yufka dough into 8 triangles. Cover with a damp dish towel, so they won’t dry out.
- Place one triangle of yufka dough on a work surface with the longer edge facing you, and brush with milk generously.
- Place 1-2 tablespoons of the filling near the wide end of the triangle, leaving about 2 cm/1inch border on every side. Fold the long sides of the dough slightly over the filling. Roll up tight, and place on a baking tray. Repeat with the rest of the dough and filling.
- Brush the cigars with milk, and sprinkle with sesame seeds. Bake at 180°C/360°F for 35-40 minutes, or until golden brown. Enjoy!
Notes
You can freeze the börek cigars, and cook straight from frozen.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Snack
- Cuisine: Vegan