🇹🇷 Turkey · Food
Sigara Böreği (Cigar Börek)
By eatmundo · July 5, 2026
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.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the cheese filling. In a medium bowl, crumble 200g (about 1.5 cups) of good quality feta cheese. Add 1/4 cup 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. Seal the tip by dampening it slightly with water or a little 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 about 2 cups (500ml) 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 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. Mash it thoroughly with a fork and mix with parsley and egg to ensure a consistent, easy-to-roll filling.
What is the ideal oil temperature for frying Sigara Böreği and how do I know when they are perfectly cooked?+
Heat the oil to 350-375°F (175-190°C). Fry in batches until golden brown and crispy on all sides, usually 2-3 minutes per batch.
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 or water before frying. For crispness, avoid overcrowding the pan and drain them on paper towels immediately after frying.
Mundo Match
Dishes across the world that share Sigara Böreği (Cigar Börek)'s core ingredients.
