Tag Archives: snack

Around the World: Turkey – Sigara Böreği

Around the World: Turkey – Sigara Böreği
Around the World: Turkey – Sigara Böreği

Hey there!!

So today is the first day of the Turkish Week on my blog taking part in the Around the World, Week by Week – Series!

Around the World, Week by Week: Turkey: Appetizer: Sigara Böreği by gingerlemonandspice

Why did I chose Turkey as the first country to be featured?

Well, I got the chance to visit this country for two months in the summer of last year. I went there through a partnership of my university in Germany with the Ege-University of Izmir for an internship in the milk technology departement. I didn’t expect much as the turkish people living in Germany often keep very much to themselves and their culture kind of stayed a mystery to me. But boy was I wrong!

süt tecnolojisi

The people were so open and friendly – it was amazing!! Even if it was hard to communicate with some because they didn’t really speek English or German and my Turkish was well, let’s say, just not existing 😉 We got along so well using our hands to gesticulate and some google-translate for more difficult things!! The people were very hospitable and obliging and the boys real gentleman! I felt at home right away and made many great friends!!

Also I found a family there which adopted me, at least figuratively speeking 🙂 It is the family of my neighbour who died unfortunatly and very sudden two years ago. His wife went back to Turkey to stay with their son and daughter and their grandchildren who are already in their late teens. I last saw them all when I was little, they didn’t come to Germany often to visit because most of the time my neighbour and wife went to Turkey and spend some weeks each year there. So when he died everything was really quick. They gave up the house and moved back to Turkey in just like two weeks or something – a time in which I couldn’t come to my parents house to say goodbye. I had to stay and go to university. So when I found out they actually lived near Izmir and I could probably see them during my stay I got really excited!!


And then I finally met them and it was like coming home to your family. Everybody was kissing and hugging and I was instantly adopted as a family member! They called me their daughter, cousin and sister and it was how I felt too!! This sounds all very emotional – but it is how I felt!!

I stayed at their house, was invited to their cram-ful tables for breakfast and dinner, I  was cooking with them Turkish food and I even cooked a German dish for them at the last evening as a thank you. I guess I got some first-hand experience there 😉


It was awesome!! I miss them all very much!!


But now let’s go on to the food part! There has to be something to tell for the next days too 😉

Today is Monday, so we will have a little talk about appetizers in Turkish Cuisine. Small plates with different dishes to snack on have a long tradition in Turkey. They even have a special name for it: Meze! It is kind of like the Tapas of Turkey 🙂 You can get them in nearly every restaurant, and in the better ones you even get some for free. It can be things like a salad, bread, a joghurt dip or different spreads – it’s all possible.

Around the World, Week by Week: Turkey: Appetizer: Sigara Böreği by gingerlemonandspice

What I have here for you is Sigara Böreği, a savoury snack in the form of thin rolls. They taste a little bit salty and very crispy – once you start eating you can never stop 😉 They are really delicious and probably gone faster than anything else on a buffet!!

Here is a little picture to help you visualize what the dough sheets look like and what to do with them 🙂

Around the World, Week by Week: Turkey: Appetizer: Sigara Böreği by gingerlemonandspice


Have you been to Turkey yourself? Have you tried or even cooked Turkish food? What were your experiences?

I would love for you to share in the comments! 🙂


Sigara Böreği
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Turkish
Serves: 6
  • 1 package triangular shaped yufka-sheets (about 25 sheets -turkish store)
  • 300 g beyaz peynir or feta cheese
  • 1 handful of parsley, finely chopped
  • water
  • rapeseed or sunflower oil
  1. Prepare the filling first by squishing the feta cheese or beyaz peynir as finely as you can. Mix with parsley and set aside.
  2. Arrange your workspace: Put a clean and slightly wet towel on your surface. You need a bowl with water, your filling, the yufka sheets and a clean plate in arms length!
  3. Now you can start rolling your Sigara Böreği: Place one sheet of yufka on your towel, the wide side facing towards you. Sprinkle with water, especially the sides that will be folded in!
  4. Take some of your filling (about 1 tablespoon) and distribute in a line near the end of the round side of the triangular. Fold the sides in and roll your Sigara Böreği up! Tip the pointy end of your yufka into your bowl with water and close the roll. Set aside on your plate and continue until all the yufka sheets are used up!
  5. Heat the oil in a wide pan. You need about 1 cm of oil in your pan. Use a wooden spoon to test if the oil is already hot enough. There will be bubbles forming on the spoon when you put a corner of it into the oil. When the oil is hot enough put some Sigara Böreği in. They have to be in one layer and you need a little bit of space to turn them. Turn them once after the bottom side is golden and lay them on a paper towel to drain excess oil when you take them out.
  6. Enjoy preferably with some salad or çaçik!
I have tried to make them with less oil already but the results were always a disaster! The dough was still raw inside and the outside was burned and it never got crispy and flakey.

Around the World, Week by Week: Turkey: Appetizer: Sigara Böreği by gingerlemonandspice

Afiyet olsun!!

– That means enjoy your meal in Turkish 🙂


Here are the other recipes I shared during this series:

An Introduction to the new series

Main Dish – Köfte, Cacık & Pirinç Pilavı

Dessert – Künefe

Drink – Ayran 

Salad – Kısır

Pastry – Kurabiye

Snack/Fast Food – Lahmacun

Guest Post – Acılı Ezme


~ Kathrin

Apple and onion swirls – Apfel-Zwiebel Schnecken

Apple and onion swirls – Apfel-Zwiebel Schnecken
Apple and onion swirls – Apfel-Zwiebel Schnecken

Hey everybody!!


The new year hast just started and the New Year’s resolutions are still very much in my mind, so I thought i use the flow and give you some quick words and a new recipe.

How has the new year been so far for you? I slept in very long yesterday, and then spent the whole evening with my family at my grandparents’ to give them all their good wishes!

In Germany it is tradition that all the kids get very big soft prezels (not the Oktoberfest-kind, but sweet ones) from their godparents and money from their relatives. Also, if you want to make sure, that you won’t be out of money anytime in the new year, you will eat Sauerkraut on the new years day. That’s what my parents and I did yesterday!!

Do you have any New-Years’ traditions?


So let’s come to the recipe. Another great snack to bring to any kind of party or friends house!! It uses apples and onions which are a great combination especially in autumn and this time of year. We still have apples from our own trees in our garage waiting to be used!


Apple and onion swirls  (Apfel-Zwiebel Schnecken)

I took this recipe from here.



500g flour

250ml lukewarm Water

1 package (42g) of fresh yeast

5 tablespoons olive oil

1 teaspoon salt


4 onions

2 big apples

100g speck (or gammon)

2 tablespoons olive oil

salt, pepper and majoran

100g grated cheese (Emmentaler)


1 egg yolk


1. Dissolve the yeast in the water. Then put all the ingredients for the dough together and knead until it is a nice dough.

2. For the filling peel onions and apples. Cut speck, onions and apples into small cubes and roast gently in a pan. Season to taste with salt, pepper and majoran. Take care with the salt, as the speck usually is quite salty on its own!

3. Halve the dough and coast one into a rectangle shape (about 20×30 cm wide). Sprinkle half the onion-apple mix and half the cheese on top. Roll the dough up starting from on of the smaller sides and cut pieces from 1-2 cm from it. But it on baking paper on a sheet and repeat with the other half of the dough.

4. Whisk the egg yolk with a bit of water and coat the swirls with it.

5. Put the sheets into the oven. Back at 200°C for 25-30 minutes.



~ Kathrin

Lemon & Rosemary Palmiers

Lemon & Rosemary Palmiers
Lemon & Rosemary Palmiers

Hello and good evening people of the world wide web!!


So this is me – taking the courage to throw me and myself out there for you to discover and take part in my life, my adventures and my love for food, sewing and traveling!

As you might recognize, English is not my mothertounge. Actually I am from Germany! But I do really love the language and I try my best not to make to many mistakes. Should you find something not understandable or a meaning totally different please don’t hesitate to tell me 😉

I hope you, my dear reader, will have fun here, live through emotions with me and find a lot of inspiration!!

I wish you all the best for the new year – 2013 – i feel that this will be a fantastic year!! Kleeblatt

I am soo looking forward to get to know all of you!!

As a small preview of what you will find here on the blog soon, I’ll share a first recipe with you!


It is the recipe of ‘pigs ears’ (as we say in Germany – I don’t know the real name in English). Pigs ears are very popular especially in Italy and Spain! I made i small twist with the addition of rosemary and lemon and I like them very much! They are a very quick to make snack to bring to a party or nice evening with friends! They also stay fresh for a while in an airtight container.

I hope you like them like I do!

Have a beautiful evening and a fantastic start into the new year!!



Rosemary and lemon pigs ears



1 big sheet puff pastry

4 Tablespoons sugar

fresh rosemary leaves

lemon zest of one lemon


Roll flat the puff pastry in front of you, preferably on a sheet of baking parchment. Sprinkle 2 Tablespoons Sugar on top of it. Cut rosemary leaves and lemon zest as small as you can and sprinkle it eavenly onto the puff pastry. Use a rolling pin to press the sprinkled goods gently into the dough and flip it over. Treat this side of the dough like the other one. When you are ready, start roling the puff pastry from two opposite sides (the smaller ones if you want bigger pigs ears, the longer ones if you want smaller ones) to the centre. Put the roll into your baking paper and into the fridge for half an hour.

Afterwards cut slices of the roll like 3-5 mm thick and put them on a fresh baking parchment on a baking sheet and into the oven. Temperature needed is 180 °C for approximitly 15-20 minutes. The pigs ears are ready, if they are puffed up nicely and not yet browned. Let them cool for a few minutes on the sheet and then indulge!