🧀 Sigara Böreği (Turkish Cheese Rolls)
Sigara böreği are thin, cigar-shaped rolls of phyllo pastry filled with crumbled white cheese and chopped parsley, then fried until golden. The shell shatters when bitten and the filling is salty and creamy. They are served hot as a meze, at breakfast or alongside tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 12 sheets phyllo (yufka) pastry, cut into triangles
- 200 g feta or Turkish white cheese, crumbled
- 1 small bunch parsley, chopped
- Black pepper to taste
- Vegetable oil for frying
Method
- Mix the cheese with parsley and a little black pepper.
- Place a spoonful of filling along the wide edge of each phyllo triangle.
- Fold in the sides and roll tightly towards the tip; seal the end with a dab of water.
- Fry in hot oil for 2–3 minutes, turning, until golden and crisp.
- Drain on paper towels and serve warm.
How to make it lighter
- Bake instead of frying: brush lightly with oil and bake at 200 °C for 15–20 minutes.
- Mix plenty of parsley into the filling and use a little less cheese per roll.
- Serve two or three rolls with a fresh salad rather than a full plate.
History
Börek pastries have a long history in Ottoman cooking, and the slim 'cigarette' shape is a popular modern form found in homes and restaurants across Turkey. The name simply refers to the rolled shape.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →