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

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.

40 minMediumServes 2080 cal/serving

TurkishAppetizerStovetopVegetarianLow CarbLow-SodiumPork-FreeAlcohol-Free

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.

Questions

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.

Can I make Sigara Böreği gluten-free?

Not cleanly. 10 sheets phyllo dough sheets, thawed has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

How long does Sigara Böreği keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Sigara Böreği?

Yes. As written it serves 20. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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