SIGARA BÖREĞI RECIPE

 Sigara Böreği is a beloved Turkish snack that combines a crisp, golden pastry exterior with a warm, savory filling inside. The name “sigara” (cigarette) comes from its slim, cylindrical shape. Traditionally served as part of a Turkish breakfast, tea-time spread, or mezze platter, these pastries are made by rolling yufka (thin pastry dough) around a soft cheese mixture — often feta or Turkish beyaz peynir — and frying until perfectly crunchy. While cheese is the most common filling, variations include minced meat, potatoes, or herbs. It’s a snack that bridges comfort food and elegance, often found at family gatherings, celebrations, and street food stalls alike. Its appeal lies in the combination of a delicate crunch with the creamy, salty, and herb-scented filling that makes it impossible to stop at just one.

Preparation Time
25 minutes

Servings
4 to 6 people (makes about 16 rolls)

Ingredients

  • 6 sheets yufka (or use phyllo pastry if yufka is unavailable)

  • 200 g feta cheese or Turkish beyaz peynir, crumbled

  • 2 tablespoons fresh parsley, finely chopped

  • 1 egg (optional, for binding filling)

  • 2 tablespoons milk (optional, to soften cheese mixture)

  • Salt to taste (only if cheese is not already salty)

  • Vegetable oil for frying

Detailed Method
Start by preparing the filling. In a bowl, combine the crumbled feta cheese with chopped parsley. If using, add the egg and milk to create a slightly creamy texture — this helps keep the filling moist during frying. Taste the mixture and adjust salt if needed, remembering that feta and beyaz peynir can be quite salty.

Lay out one sheet of yufka on a clean surface. Cut it into four equal triangular wedges. Take one wedge and place about one tablespoon of filling near the wide edge, keeping it about 2 cm from the sides. Fold the side corners slightly inward over the filling to prevent it from spilling out, then roll the pastry tightly toward the pointed end. Dip the tip of the triangle into a little water or beaten egg to seal it securely. Repeat the process with the remaining wedges and filling until all rolls are prepared.

Heat vegetable oil in a deep frying pan over medium heat. Once hot, carefully place the rolls into the oil, working in batches to avoid overcrowding. Fry for about 2–3 minutes, turning occasionally, until golden brown and crisp all over. Remove and drain on paper towels to absorb excess oil.

Serve Sigara Böreği hot, alongside fresh salad greens, sliced tomatoes, or with a dipping sauce such as yogurt mixed with garlic and dill. They pair beautifully with Turkish tea, making them an irresistible treat for both casual snacking and elegant entertaining.

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