If you’ve ever craved a crispy, golden snack that’s both comforting and bursting with flavor, then this Sigara Borek Recipe is exactly what you need; it’s one of those dishes that never fails to impress. Whether you’re preparing a casual mezze spread or just looking for something deliciously different to nibble on, these Turkish cheese rolls deliver with every crunchy bite.
The beauty of this Sigara Borek Recipe lies in how effortless it is to create; you don’t need to be a professional chef to get restaurant-quality results right from your own kitchen. Whether you're making it as a snack or part of a cozy dinner, flaky yufka pastry wraps around a creamy filling of feta and fresh herbs, creating a perfect harmony of textures that defines classic Turkish comfort food.
Why You’ll Love This Recipe
The Sigara Borek Recipe is a beloved classic in Turkish cuisine; its name comes from the cigar-like shape that makes it instantly recognizable and fun to eat. Passed down through generations, this crispy finger food has become a staple on mezze platters and family tables alike.
What sets this Sigara Borek Recipe apart is how simple and approachable it is—no complicated techniques or hours of prep. In just 30 minutes, you can enjoy flaky, golden pastries filled with creamy feta and herbs; it’s the kind of dish that delivers big flavor with little fuss.
This Sigara Borek Recipe is ideal for every occasion; serve it with Turkish tea, alongside yogurt, or as part of a festive spread. It’s also a traditional Ramadan favorite; warm, crispy, and deeply satisfying.
Whether you’re making it for guests or a quiet night in, the Sigara Borek Recipe brings a taste of Turkish comfort to your kitchen with every bite.
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Ingredients
- Egg yolk mixed with milk - Creates beautiful golden color when baking
- Phyllo dough sheets - Creates the signature flaky, crispy exterior (substitute with yufka pastry if available)
- Feta cheese, crumbled - Provides the creamy, tangy filling (Turkish white cheese works perfectly too)
- Fresh parsley, finely chopped - Adds brightness and color to the cheese mixture
- Egg, beaten - Acts as binding agent for the feta cheese filling
- Olive oil - Essential for achieving golden, crispy results when pan-frying
See recipe card for quantities.
Instructions
Make the Filling
- Mix crumbled feta cheese, chopped fresh parsley, beaten egg, and black pepper in a bowl. Let the parsley and cheese mixture rest for 10 minutes while you prepare the phyllo dough. This allows all the flavors to combine perfectly.
Prepare and Cut Phyllo
- Remove phyllo dough sheets from packaging and cover with a damp towel to prevent drying. Cut each sheet in half lengthwise to create strips about 4 inches wide. Keep unused Turkish phyllo dough covered at all times.
Roll the Borek
- Place 1 tablespoon of filling at the bottom of each phyllo strip, leaving space on the sides. Fold the sides over, then roll tightly from bottom to top to create cigar-shaped rolls. Don't overfill to prevent bursting during cooking.
Cook Until Golden
- For pan-frying: Heat olive oil in a skillet over medium heat and cook rolls seam-side down first, turning until all sides are golden brown (8-10 minutes total). For baking: Brush with egg wash and bake at 375°F for 15-20 minutes until crispy and golden.
- Step 1: Make the Filling
Combine feta, parsley, egg, and pepper in a bowl and let it rest.
- Step 2: Prepare and Cut Phyllo
Cut phyllo into long strips and cover with a towel to prevent drying.
- Step 3: Roll the Borek
Add filling and roll tightly into cigar shapes.
- Step 4: Cook Until Golden
Pan-fry until all sides are golden and crispy.
Hints & Expert Cooking Tips
- Temperature Control: Keep your oil at medium heat to prevent burning the delicate phyllo while ensuring the filling heats through completely.
- Batch Cooking: These freeze wonderfully before cooking. Prepare a large batch, freeze on baking sheets, then transfer to freezer bags for quick future meals.
- Sealing Technique: Brush the edges of phyllo with a little water before rolling to create a better seal and prevent unraveling during cooking.
- Oil Choice: Use neutral oils like sunflower or canola for frying, but olive oil adds authentic Mediterranean flavor if you prefer.
Recipe Variations & Dietary Modifications
Traditional Variations:
- Spinach Sigara Borek: Replace cheese with sautéed spinach and onions
- Meat-Filled Version: Add seasoned ground beef or lamb to the cheese mixture
- Potato Borek: Mashed potatoes with herbs make a hearty alternative filling
Dietary Modifications:
- Keto-Friendly: Use almond flour-based pastry instead of phyllo
- Gluten-Free: Substitute with gluten-free phyllo or rice paper sheets
- Dairy-Free: Use cashew-based cheese alternatives or seasoned tofu
Creative Flavor Twists:
- Add sun-dried tomatoes for Mediterranean flair, or incorporate roasted red peppers for extra color and sweetness. Some families enjoy adding a pinch of sumac for authentic Turkish tanginess.
Equipment Recommendations
Essential Tools:
- Large skillet or non-stick pan - Cast iron works excellently for even heat distribution
- Sharp knife - For cutting phyllo and chopping herbs cleanly
- Medium mixing bowl - For combining your filling ingredients
- Clean kitchen towels - Absolutely essential for keeping phyllo from drying out
Budget-Friendly Alternatives:
Any large frying pan works perfectly fine. A regular dinner knife can substitute for specialized kitchen knives, and clean paper towels can replace kitchen towels in a pinch.
Storage & Meal Prep Tips
Refrigerator Storage:
- Store cooked sigara borek in the refrigerator for up to 3 days in an airtight container. Reheat in a 350°F oven for 5-7 minutes to restore crispiness – avoid microwaving as it makes them soggy.
Freezing Instructions:
- Before Cooking: Arrange uncooked rolls on baking sheets, freeze until solid, then transfer to freezer bags. They keep for up to 3 months and can be cooked directly from frozen.
- After Cooking: Cool completely before freezing. Reheat from frozen in a 375°F oven for 10-12 minutes.
Meal Prep Strategy:
- Prepare the filling up to 2 days ahead and store covered in the refrigerator. Assemble rolls the morning you plan to serve them for best results.ng for X days/weeks/months.
The Crispy Secret Behind My Sigara Borek Recipe
Every time I make this Sigara Borek Recipe, I remember the first time I tasted it at a family friend’s home in Istanbul. The rolls were so perfectly crisp and warm, filled with soft, herby cheese that melted the moment I bit in. I asked for the recipe, expecting a complex process—but the secret? Simplicity and love.
She told me, “Brush each phyllo sheet with olive oil, and let your rolls rest before cooking; that’s how you get that irresistible flake.” That little tip transformed my own Sigara Borek Recipe—and now it’s the first thing I make when guests come over or when I just need a bite of something golden, warm, and unforgettable.
FAQ
What is sigara borek made of?
Sigara borek recipe is made with thin sheets of phyllo or yufka dough filled with a mixture of crumbled feta cheese, fresh parsley, and sometimes egg. It’s rolled into a cigar shape, then baked or fried until golden and crispy.
What makes sigara boregi so unique?
Sigara boregi stands out for its crisp texture and savory, creamy filling wrapped in paper-thin dough. Its iconic cigar shape and quick prep time make it a favorite Turkish snack that’s both elegant and comforting.
Is borek Turkish or Greek?
Borek is originally Turkish and has deep roots in Ottoman cuisine, though it’s also popular in many neighboring countries including Greece and the Balkans. Each region has its own delicious variation.
What are some creative fillings for sigara boregi?
Beyond the classic cheese and parsley, try fillings like mashed potatoes with mint, ground lamb with onions, sautéed spinach and feta, or even sun-dried tomatoes and herbs for a Mediterranean twist.
Let’s Wrap It Up
The Sigara Borek Recipe is truly one of those comforting dishes you’ll find yourself making again and again. This Sigara Borek Recipe brings together flaky layers and a creamy, herb-filled center that captures the essence of homemade Turkish snacks. Whether for a quick bite or a special gathering, the Sigara Borek Recipe delivers rich flavor and simplicity every time. Once you try this Sigara Borek Recipe, it’s sure to become a staple in your kitchen.
Whether you fry or bake it, the Sigara Borek Recipe never disappoints; it’s the kind of snack that turns into a star at dinner parties, cozy nights in, or even quick midday cravings. And once you’ve nailed the basics, you’ll love playing with fillings and making it your own.
Looking for more kitchen inspiration after trying this Sigara Borek Recipe? Check out my Sweet and Sour Chicken Recipe for a tangy twist or dive into a creamy Chicken and Mushroom Risotto Recipe that’s pure comfort in a bowl.
Give this Sigara Borek Recipe a try today and let me know how it turned out—your feedback truly means the world and helps more food lovers discover the joy of easy, homemade Turkish cooking.
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Pairing
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Sigara Borek Recipe
Equipment
- 1 Large skillet or non-stick frying pan
- 1 Sharp knife for slicing phyllo and herbs
- 1 Medium bowl for mixing the filling
- 1 Kitchen towel to cover phyllo dough and prevent drying
Ingredients
- 8 sheets Phyllo dough or yufka pastry if available
- 1 cup Feta cheese crumbled
- 0.5 cup Fresh parsley finely chopped
- 1 Egg beaten
- 0.25 cup Olive oil for pan-frying
- 1 Egg yolk mixed with 1 tablespoon milk (if baking)
- 2 Green onions optional, finely chopped
- 0.25 teaspoon Black pepper optional
- 2 tablespoon Dill optional, fresh
Instructions
- Mix feta, parsley, egg, and black pepper in a bowl and let rest.
- Cut phyllo sheets in half lengthwise and cover with damp towel.
- Place filling, fold sides, and roll tightly into cigar shape.
- Pan-fry in olive oil until golden, or bake with egg wash.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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