Crispy Turkish Sigara Böreği with Feta and Parsley Tips, FAQ & printable recipe

Tips for success

For the crispiest results, serve the cigars immediately after frying. If you need to hold them, keep them on a wire rack in a 200°F (93°C) oven for up to 30 minutes, but note that they will lose some crispness.

Squeezing fresh lemon over the hot cigars just before eating brightens the flavors and cuts the richness of the cheese.

Experiment with the filling by adding a pinch of black pepper or a dash of red pepper flakes for heat. Some cooks add a small amount of chopped fresh dill or mint to the parsley for a different herbal note.

The key is to keep the filling relatively dry; too much moisture will make the phyllo soggy. Always seal the edges well with water to prevent leakage during frying.

Variations

• Spicy Feta Cigars: Add 1/2 teaspoon of red pepper flakes or a finely chopped fresh chili to the feta mixture for a spicy kick. The heat pairs well with the cool, salty cheese and the crisp pastry.
• Herb Garden Cigars: Replace half of the parsley with fresh dill or mint, chopped finely. This adds a refreshing, aromatic twist that complements the feta beautifully.
• Cheese and Potato Cigars: Mix 1/2 cup of mashed potato with the feta and parsley. The potato makes the filling creamier and more substantial, perfect for a heartier snack.
• Spinach and Feta Cigars: Add 1/4 cup of cooked, squeezed-dry spinach to the feta mixture. This adds color and a mild, earthy flavor, making the cigars more nutritious.

Storage and make-ahead

Fridge

Store leftover cooked cigars in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.

Freezer

Freeze uncooked cigars in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat cooked cigars on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, until hot and crispy. Do not microwave.

Store leftover Sigara Böreği in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes until hot and crisp. Avoid microwaving, as this will make them soggy.

You can assemble the cigars up to a day ahead and keep them covered in the refrigerator. Place them in a single layer on a plate, cover with plastic wrap, and refrigerate.

Fry them just before serving. Alternatively, you can freeze the uncooked cigars on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding a minute or two to the cooking time.

Serving ideas

Serve Sigara Böreği as part of a meze spread with olives, hummus, and fresh vegetables. They also make a fantastic appetizer for parties or a satisfying snack with a glass of Turkish tea or ayran.

The lemon wedges are essential—encourage guests to squeeze them over the hot cigars to enhance the flavors.

For a more substantial meal, serve the cigars alongside a fresh green salad or a bowl of lentil soup. They are also delicious as a filling for a sandwich or wrap, though they are best enjoyed fresh and crispy. Arrange them on a platter with the lemon wedges and watch them disappear within minutes.

Frequently asked questions

Recipe card

Crispy Turkish Sigara Böreği with Feta and Parsley

Prep 20 minCook 10 minTotal 30 minServes 8

Ingredients

• 1 packet triangular yufka sheets (24 triangles)
• 250 g Turkish white feta cheese, crumbled
• 1/2 cup flat-leaf parsley, chopped
• 1 egg white
• frying oil, for shallow frying, to taste
• lemon wedges, for serving

Instructions

1. In a mixing bowl, combine the crumbled Turkish white feta, chopped flat-leaf parsley, and egg white. Mash with a fork until the mixture is cohesive and holds together when pressed. Set aside.
2. Lay one triangular yufka sheet flat on a clean work surface. Place a line of the cheese filling along the wide base of the triangle, about 1 inch from the edge. Fold the two side corners inward over the filling, then roll tightly from the wide end toward the pointed tip, forming a slender cigar. Seal the tip with a dab of water.
3. Repeat the filling and rolling process with the remaining yufka triangles and cheese mixture. Place the finished cigars on a plate or tray, seam side down, and cover with a damp cloth to prevent drying.
4. Pour about 1/2 inch of frying oil into a large skillet. Heat over medium heat until the oil shimmers and a small piece of yufka sizzles immediately when dropped in.
5. Carefully place several cigars in the hot oil, seam side down, without overcrowding. Fry for about 2 minutes per side, turning gently with tongs, until the cigars are blistered, golden amber, and rigid all over. The egg white in the filling is fully cooked when the internal temperature reaches 160°F (71°C).
6. Remove the fried cigars from the skillet with tongs and place them on a plate lined with paper towels to drain excess oil. Continue frying the remaining cigars in batches.
7. Arrange the hot cigars on a serving platter with lemon wedges on the side. Serve right away, while they are at their crispiest.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

220

Protein

8 g

Carbohydrates

18 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.