Sigara Böreği is a beloved Turkish pastry shaped like a slim cigar, hence its name. These crispy, golden rolls are made with thin yufka (Turkish phyllo-like pastry) sheets, filled traditionally with a tangy feta cheese mixture and fresh herbs. Light yet flavorful, they are fried until perfectly crunchy on the outside with a warm, creamy filling inside. They are a staple in Turkish breakfasts, tea-time spreads, and mezze platters. Their easy-to-hold size makes them a perfect finger food for parties and gatherings. The contrast of the delicate crisp pastry with the soft filling makes them irresistible, and they’re best enjoyed fresh from the pan.
Preparation Time
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Preparation: 15 minutes
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Cooking: 10 minutes
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Total Time: 25 minutes
Serving Size
Makes 12–15 rolls (serves 4–5 people).
Ingredients
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3 large yufka sheets (or substitute with phyllo pastry)
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200 g feta cheese, crumbled (or a mix of feta and ricotta for a creamier texture)
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2–3 tablespoons fresh parsley, finely chopped
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1 egg white (to seal the rolls)
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Vegetable oil for frying
Detailed Recipe
Step 1 – Prepare the filling
In a bowl, mix crumbled feta cheese with finely chopped parsley until well combined. Adjust seasoning if needed, but remember feta is already salty.
Step 2 – Prepare the pastry sheets
Lay one yufka sheet flat on a clean surface. Cut it into 8 equal triangles (like slicing a pizza). If using phyllo, work with two layers together for sturdiness, cutting them into long triangles of similar size. Keep unused sheets covered with a damp cloth to prevent drying out.
Step 3 – Fill and roll
Place about 1 tablespoon of the cheese mixture at the wide end of each triangle. Fold in the sides slightly to keep the filling in, then roll tightly toward the tip, forming a slim cigar shape. Brush the tip with egg white to seal. Repeat until all rolls are prepared.
Step 4 – Fry the böreği
Heat about 2 cm of vegetable oil in a skillet over medium heat. Fry the rolls in batches, turning occasionally, until golden and crisp on all sides — about 3–4 minutes. Do not overcrowd the pan to ensure even frying.
Step 5 – Drain and serve
Remove the fried rolls with tongs and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crunchy.
Serving suggestion
Serve Sigara Böreği with hot Turkish tea, fresh salad, or yogurt-based dips. They can also be made in advance and fried just before serving.
