Sigara Böreği

Name: Sigara Böreği
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 20 servings
Cuisine: Turkish
Ingredients: 10 sheets phyllo dough sheets, thawed; 8 oz feta cheese, crumbled; 1/4 cup fresh parsley, finely chopped; 2 tbsp fresh mint, finely chopped; 1/2 tsp freshly ground black pepper; 1 large egg, beaten; 1/4 cup unsalted butter, melted; 2 cups vegetable oil (for frying); 1 cup Greek yogurt (for serving); 2 tbsp fresh dill (for yogurt dip), chopped; 1 tbsp fresh lemon juice (for yogurt dip); 1 clove garlic clove (for yogurt dip), minced

40 minMediumServes 2080 cal/serving

TurkishAppetizerStovetopVegetarianLow CarbLow-SodiumPork-FreeAlcohol-Free

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Ingredients

10 sheets phyllo dough sheets, thawed
8 oz feta cheese, crumbled
1/4 cup fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
1/2 tsp freshly ground black pepper
1 large egg, beaten
1/4 cup unsalted butter, melted
2 cups vegetable oil (for frying)
1 cup Greek yogurt (for serving)
2 tbsp fresh dill (for yogurt dip), chopped
1 tbsp fresh lemon juice (for yogurt dip)
1 clove garlic clove (for yogurt dip), minced

Instructions

1

Prepare the filling by mixing 8 oz crumbled feta cheese, 1/4 cup finely chopped fresh parsley, 2 tbsp finely chopped fresh mint, and 1/2 tsp freshly ground black pepper in a bowl. Set aside.
2

Prepare the yogurt dip by combining 1 cup Greek yogurt (for serving), 2 tbsp chopped fresh dill (for yogurt dip), 1 tbsp fresh lemon juice (for yogurt dip), and 1 clove minced garlic clove (for yogurt dip) in a small bowl. Mix well and refrigerate until serving.
3

Unwrap the 10 sheets thawed phyllo dough sheets and keep it covered with a damp kitchen towel to prevent it from drying out while working.
4

Take one sheet of phyllo and cut it into 4 equal rectangular strips (approximately 3.5 × 12 inches each).
5

Place about 1 tablespoon of the cheese filling near the short end of each strip, leaving a small border.
6

Fold the sides of the phyllo strip inward slightly to enclose the filling, then roll up from the short end, creating a cigar shape.
7

As you reach the end of the strip, brush the edge with 1 beaten large egg to seal the börek.
8

Repeat with the remaining phyllo sheets and filling, keeping the prepared börek covered with a clean kitchen towel.
9

Heat the 2 cups vegetable oil (for frying) in a large skillet over medium heat until it reaches 350°F (175°C).
10

Fry the börek in batches, about 4-6 at a time, turning occasionally until they're golden brown on all sides, about 2-3 minutes total.
11

Using a slotted spoon, transfer the fried börek to a paper towel-lined plate to drain excess oil.
12

Serve hot with the prepared yogurt dip.

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Questions

What is Sigara Böreği?

Crispy cigar-shaped pastries filled with a savory mixture of feta cheese and herbs. These popular appetizers feature phyllo dough wrapped around a filling and fried to golden perfection, perfect for serving with yogurt dip. This reference files it under Turkish appetizer: made on the stovetop, rated medium and about 40 minutes start to finish.

What internal temperature should Sigara Böreği reach?

For Sigara Böreği, the target internal temperature is 350 F (about 175 C), given in step 9. A probe thermometer removes the guesswork.

Is there a substitute for Greek yogurt in Sigara Böreği?

The entry for Sigara Böreği calls for 1 cup Greek yogurt (for serving). In its place: Sour cream, measure for measure, or regular yogurt strained for an hour.

Can I make Sigara Böreği dairy-free?

Not cleanly. Here the dairy (8 oz feta cheese, crumbled, 1/4 cup unsalted butter, melted, 1 cup Greek yogurt (for serving), 2 tbsp fresh dill (for yogurt dip), chopped, 1 tbsp fresh lemon juice (for yogurt dip), 1 clove garlic clove (for yogurt dip), minced) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

Is Sigara Böreği vegan?

No, though it is vegetarian. What keeps it from vegan is 8 oz feta cheese, crumbled, 1/4 cup unsalted butter, melted, 1 cup Greek yogurt (for serving) and 2 tbsp fresh dill (for yogurt dip), chopped. For fully plant-based entries, see the vegan appetizer collection.

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