By eatmundo · July 5, 2026
Same ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Sigara Böreği (Cigar Börek). The percentage is the share of ingredients the two recipes have in common.
Spanakopita: Savory Greek Spinach Pie with FetaIn Greece · same ingredients67%
Tyropita: Traditional Greek Cheese PieIn Greece · same ingredients67%
Crispy Greek Eggplant FrittersIn Greece · same ingredients53%
Sigara Böreği, meaning 'Cigar Börek,' is a beloved Turkish pastry, celebrated for its crispy, golden exterior and savory, herbaceous feta cheese filling. These slender, fried delights are a staple at every Turkish table, perfect as an appetizer, snack, or addition to a traditional breakfast spread.
According to eatmundo's ingredient comparison, the closest dish to Sigara Böreği from another cuisine is Spanakopita (Greece): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
First, prepare the cheese filling. In a medium bowl, crumble 250g of good quality feta cheese. Add 30g of finely chopped fresh parsley and 1/4 teaspoon of black pepper. Mix gently with a fork until just combined; don't overmix as feta can become pasty. Set aside.
- 2
Lay one large round phyllo pastry (yufka) flat on a clean surface. Using a sharp knife or pizza cutter, divide the yufka into 8-12 equal triangles, cutting from the center outwards, like spokes on a wheel. If using smaller pre-cut triangular phyllo sheets, you'll use one per börek.
- 3
Place a small spoonful (about 1 tablespoon) of the cheese filling near the wide edge of each phyllo triangle. Leave a small border on the sides. Don't overfill, as it will make rolling difficult and may cause the börek to burst during frying.
- 4
Fold the two side edges of the phyllo triangle inwards over the filling, just enough to secure it. Then, starting from the wide end, tightly roll the phyllo up towards the pointed tip, creating a neat cigar shape. Beat the egg with the 1 teaspoon of water in a small cup, then seal the tip by brushing it lightly with this egg wash.
- 5
Repeat the filling and rolling process with the remaining phyllo triangles and cheese mixture until all your Sigara Böreği are formed. Keep them covered with a damp cloth while working to prevent the phyllo from drying out.
- 6
Heat 500 ml of vegetable oil in a deep frying pan or pot to medium-high heat (around 170-180°C / 340-350°F). A good test: a small piece of phyllo should sizzle and float to the surface immediately.
- 7
Carefully place a few börek into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side, turning occasionally, until they are beautifully golden brown and crispy all over. Overcrowding will lower the oil temperature and result in greasy börek.
- 8
Once golden, remove the Sigara Böreği with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Serve them immediately while they are still hot and crispy. They are perfect with a cup of Turkish tea or as part of a meze platter!
Frequently Asked Questions
What is Sigara Böreği?
Sigara Böreği is a Turkish pastry consisting of phyllo dough rolled into a cigar shape and filled with feta cheese and parsley. It is typically deep-fried and consumed as a meze, snack, or breakfast item.
What kind of phyllo dough is best for Sigara Böreği and how should it be prepared?
Use thin, round yufka (borek phyllo) if available, or standard phyllo sheets cut into triangles. Keep the sheets covered with a damp cloth while working to prevent drying and cracking.
What's the best type of feta cheese for the filling and how should it be prepared?
Opt for a firm, slightly salty feta cheese that crumbles well. Crumble it and mix it gently with the parsley and black pepper, without overmixing, so the filling stays crumbly rather than pasty. The egg is used as an egg wash to seal the rolls.
What is the ideal oil temperature for frying Sigara Böreği and how do I know when they are perfectly cooked?
Heat the oil to 170-180°C (340-350°F). Fry in small batches, turning occasionally, for 2-3 minutes per side until golden brown and crispy all over. Judge by the colour rather than the clock.
How can I prevent the Sigara Böreği from unraveling or becoming soggy after frying?
To prevent unraveling, ensure the tip of the phyllo is securely sealed with a little egg wash before frying. For crispness, avoid overcrowding the pan and drain them on paper towels immediately after frying.
