Can I use phyllo dough instead of yufka?

Absolutely. Cut phyllo sheets into strips about 5 inches (13 cm) wide and stack two strips together for each roll. Single-layer phyllo tears too easily in the oil; double-layer gives you that shatteringly crispy shell. Brush a tiny bit of olive oil between the two layers to help them bond. The result is very close to yufka-based Turkish cheese rolls.

Can I bake sigara böreği instead of frying?

Yes. Brush assembled rolls with olive oil, place on a parchment-lined tray, and bake at 400°F (200°C) for 15–18 minutes until golden. They won’t be quite as shattering-crispy as fried, but they’re lighter and still excellent. Turn them once halfway through for even browning.

How do I prevent the filling from leaking?

Three things: don’t overfill (1–1.5 tablespoons per roll), leave ¾ inch (2 cm) clear on the sides before folding, and use the flour-water paste to seal the edge and both ends. Then refrigerate for 15 minutes before frying. The cold sets the cheese so it doesn’t melt before the seal crisps.

What oil is best for frying börek?

Use a neutral, high-smoke-point oil: sunflower, avocado, or vegetable. Olive oil has too low a smoke point for deep frying and will impart a flavor that competes with the feta. Keep the temperature steady at 340–350°F (170–175°C). A thermometer is your best friend here.

Is sigara böreği authentic Turkish?

Completely. Sigara böreği is a staple across Turkey — served at breakfast, with tea, and as a savory Turkish pastry at celebrations. My version uses Greek feta, which is essentially interchangeable with Turkish beyaz peynir. The technique (thin yufka, cigar roll, shallow fry) is entirely traditional.

Can I make sigara böreği ahead of time?

This is one of the best appetizers for advance prep. Assemble the rolls completely, arrange on a parchment-lined tray, cover, and refrigerate up to 24 hours or freeze up to 2 months. Fry directly from cold or frozen — add an extra minute for frozen rolls. The crispy feta pastry comes out just as good.

Are these the same as Greek tiropitakia?

They’re close cousins. Greek tiropitakia use phyllo dough and are sometimes triangle-shaped rather than cigar-shaped. The filling is similar — feta and herbs — though the Greek version sometimes adds egg and a touch of nutmeg. Both traditions share Ottoman roots, and honestly, they’re both delicious. See our tiropita recipe for the Greek take.

Can I make these vegan?

Yes. Replace the feta with firm tofu crumbled and seasoned with nutritional yeast, lemon zest, and salt. Use a cornstarch slurry instead of egg for binding. The rolling and frying technique stays exactly the same. Season the filling generously — tofu absorbs less flavor than cheese, so push the herbs and pepper.

How many börek does this recipe make?

About 20–24 cigar börek, depending on how large you roll them. With 6 sheets of yufka cut into quarters, you get 24 wrappers. I typically plan 3–4 per person as an appetizer, which means this batch comfortably serves 6–8.

Turkish Sigara Böreği with Feta: 4 Stunningly Crispy Tips

Name: Turkish Sigara Böreği with Feta: 4 Stunningly Crispy Tips
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Turkish / Mediterranean
Ingredients: 250 g (9 oz / about 1½ cups) feta cheese, crumbled; ½ cup (25 g) flat-leaf parsley, finely chopped; 2 Tbsp (5 g) fresh mint, finely chopped; 1 large egg; 1 tsp Aleppo pepper flakes (optional); ¼ tsp freshly ground black pepper; 6 sheets yufka dough (or 12 sheets phyllo, stacked in pairs); 1 Tbsp all-purpose flour + 2 Tbsp water (sealing paste); About 2 cups (480 ml) sunflower or avocado oil for frying; Flaky sea salt and Aleppo pepper for finishing; Lemon wedges, fresh mint sprigs, tzatziki sauce

Description

Golden, shatteringly crispy cigar-shaped pastries filled with crumbled feta, fresh parsley, and mint, rolled in yufka dough and shallow-fried. A classic Turkish appetizer perfected with a Cretan olive oil touch.

Ingredients

Scale

For the Filling:

250 g (9 oz / about 1½ cups) feta cheese, crumbled

½ cup (25 g) flat-leaf parsley, finely chopped

2 Tbsp (5 g) fresh mint, finely chopped

1 large egg

1 tsp Aleppo pepper flakes (optional)

¼ tsp freshly ground black pepper

For Assembly & Frying:

6 sheets yufka dough (or 12 sheets phyllo, stacked in pairs)

1 Tbsp all-purpose flour + 2 Tbsp water (sealing paste)

About 2 cups (480 ml) sunflower or avocado oil for frying

Flaky sea salt and Aleppo pepper for finishing

For Serving:

Lemon wedges, fresh mint sprigs, tzatziki sauce

Cook Mode Prevent your screen from going dark

Instructions

1. Mix filling: crumble feta by hand, fold in parsley, mint, Aleppo pepper, black pepper, and egg. Do not over-mix.

2. Prepare dough: cut yufka into quarters (or cut phyllo into 5” × 12” strips, stack two). Keep under a damp towel. Mix flour-water paste.

3. Roll: place 1–1.5 Tbsp filling along wide edge, fold bottom up, fold sides in, roll into tight cigar. Seal edge and ends with paste.

4. Chill: refrigerate assembled rolls 15 min (optional but recommended).

5. Heat oil to 340–350°F (170–175°C) in a heavy skillet (¾ inch / 2 cm deep).

6. Fry 4–5 at a time, seam-side down, 60–90 sec per side until deep golden (2–3 min total).

7. Drain on wire rack. Season with flaky salt and Aleppo pepper while hot.

8. Serve immediately with lemon wedges and tzatziki.

Notes

Storage:

Unfried rolls keep 24 hrs in fridge or 2 months in freezer. Fry from cold or frozen (add 1 min). Fried leftovers re-crisp at 350°F (175°C) for 5–7 min.

Make ahead:

Best make-ahead appetizer. Assemble, freeze on a tray, bag, and fry on demand.

Key substitutions:

Phyllo (doubled) for yufka; ricotta salata for feta; cornstarch slurry for egg; baked at 400°F (200°C) 15–18 min instead of fried.

Serving ideas:

Pair with authentic hummus, traditional Greek salad, and creamy labneh for a full mezze spread. Serve alongside warm pita bread and a drizzle of hot Aleppo oil.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Mediterranean Bread, Side Dishes & Appetizers (Easy Recipes)
Method: Pan-frying
Cuisine: Turkish / Mediterranean

Nutrition

Serving Size: 3 pieces
Calories: 245 kcal
Sugar: 1 g
Sodium: 380 mg
Fat: 16 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 40 mg