Crispy Turkish Sigara Böreği with Feta and Parsley

Turkish Sigara Böreği are the ultimate crispy, savory bite: thin, flaky phyllo rolled into slender cigars around a salty feta and parsley filling, then shallow-fried until blistered and golden. The first crackle of the crust gives way to a molten, herb-flecked center that is impossible to resist.

These little rolls are a beloved Turkish meze and street-food favorite, perfect for parties, snacks, or a quick appetizer. With just a handful of ingredients and about thirty minutes, you can bring the vibrant flavors of Turkey to your table.

These golden phyllo cigars are a staple of Turkish cuisine, known for their shattering crispness and savory cheese filling. The key is a simple combination of crumbled white feta, fresh parsley, and a touch of egg white to bind it all together.

Rolled tightly in triangular yufka sheets, they fry up in minutes to a beautiful amber color. Serve them hot with lemon wedges for a bright, tangy contrast. Whether as a meze platter star or a casual snack, they are guaranteed to disappear quickly.

Ingredients

Why this recipe works

The magic of Sigara Böreği lies in the contrast between the ultra-crispy, blistered phyllo exterior and the creamy, salty cheese interior. Using yufka, a thin Turkish pastry similar to phyllo but slightly thicker, provides a sturdy yet delicate wrapper that fries to a shattering crunch.

The egg white acts as a binder, holding the feta and parsley together so the filling stays put while frying, while also adding a slight richness that complements the cheese.

Shallow frying, rather than deep frying, allows the cigars to cook evenly, producing a golden, blistered surface without absorbing too much oil. The high heat quickly sets the pastry, creating a rigid shell that protects the cheese as it melts. Turning them gently ensures all sides get that desirable crackled texture. The result is a perfectly balanced bite: crisp, salty, herby, and utterly satisfying.

Notes and substitutions

Turkish white feta is a brined cheese with a creamy, crumbly texture and a salty, tangy flavor. If unavailable, use a good-quality feta from a deli counter, preferably one in brine rather than pre-crumbled, for the best texture. Flat-leaf parsley adds a fresh, peppery note that cuts through the richness of the cheese. The egg white is essential for binding the filling; do not omit it, or the filling may spill out during frying.

Triangular yufka sheets are specifically cut for making börek; you can find them in Middle Eastern or Turkish grocery stores. If you can only find large rectangular phyllo sheets, cut them into triangles (about 6 per sheet).

Keep the unused sheets covered with a damp towel to prevent them from drying out. For frying, choose a neutral oil with a high smoke point, such as canola or sunflower oil, to avoid overpowering the delicate flavors.

• Turkish white feta: Use a creamy, salty feta or a combination of feta and ricotta for a milder filling.
• Triangular yufka sheets: If yufka is unavailable, use 6 sheets of phyllo dough cut into 4 triangles each (24 total).
• Frying oil: Use a neutral oil with a high smoke point, such as canola, sunflower, or vegetable oil.
• Flat-leaf parsley: Substitute with fresh dill or a mix of dill and mint for a different herb note.

Equipment

• Mixing bowl
• Fork
• Pastry brush
• Large skillet
• Tongs
• Paper towels
• Cutting board
• Knife