If you’ve ever wished for a snack that’s irresistibly crispy on the outside and bursting with a rich, savory filling on the inside, then the Turkish Cigars (Sigara Böreği) with Feta and Herb Filling Recipe will become your new obsession. These golden, bite-sized delights are made with delicate sheets of phyllo or yufka dough wrapped around a luscious blend of feta cheese, fresh herbs, and a pinch of seasoning. Fried to crunchy perfection, they capture the heart and soul of Turkish cuisine in every satisfying morsel, making them the perfect appetizer to impress friends or elevate your teatime menu with something truly special.
Ingredients You’ll Need
Gathering the right ingredients is key to making these Turkish Cigars shine. Each ingredient brings its own magic to the mix, whether it’s the creamy, tangy feta, the fragrant fresh herbs, or the crisp, flaky dough that envelopes the filling perfectly.
- Phyllo dough or yufka triangles: These ultra-thin sheets provide the signature flaky, crisp texture when fried.
- Crumbled feta cheese: The star of the filling with its salty, creamy, and tangy flavor.
- Ricotta or Turkish lor cheese (optional): Adds extra creaminess and mellows the sharpness of feta.
- Chopped fresh parsley: Brings a bright, herbaceous note that contrasts beautifully with the cheese.
- Chopped fresh dill or mint (optional): Adds a fresh, aromatic layer for a more complex flavor.
- Salt and black pepper: Essential for seasoning the filling perfectly.
- Egg white: Acts as the glue to seal the dough rolls securely during frying.
- Vegetable oil for frying: Provides the hot, neutral oil needed for crisp, golden cigars.
How to Make Turkish Cigars (Sigara Böreği) with Feta and Herb Filling Recipe
Step 1: Prepare Your Dough and Filling
Start by cutting the phyllo dough sheets into thin strips if you’re using phyllo—ideally three strips per sheet—to give you the perfect size for rolling. If you’re using yufka triangles, these are already the right shape to fill. Next, mix the crumbled feta, ricotta or lor cheese if you’re using it, freshly chopped parsley, and dill or mint in a bowl. Season this mixture with a pinch of salt and freshly ground black pepper, making sure the flavors marry beautifully together.
Step 2: Assemble the Cigars
Lay a strip or triangle of dough flat on your work surface. Place a spoonful of the cheese and herb filling near the bottom edge. Carefully fold the two sides inward to encase the filling and then roll the dough up tightly like a cigar. Use the egg white to seal the end so it stays firmly wrapped during frying. Repeat this step for all your dough and filling until you have a nice batch of promising little cigars ready for cooking.
Step 3: Frying to Crispy Perfection
Pour about an inch of vegetable oil into a frying pan and heat it over medium heat until shimmering hot. Carefully place a few cigars at a time into the oil, making sure not to overcrowd the pan. Fry them for approximately 2 to 3 minutes on each side, turning to achieve that gorgeous golden-brown color and a satisfyingly crispy texture. Once fried, drain them on paper towels to remove excess oil and keep them delightfully crisp.
How to Serve Turkish Cigars (Sigara Böreği) with Feta and Herb Filling Recipe
Garnishes
These Turkish Cigars are sensational when served warm, preferably with a sprinkle of fresh parsley or a dusting of sumac for a slightly tangy kick. A side of cooling garlic yogurt or a drizzle of lemon juice can elevate the whole experience by cutting through the richness.
Side Dishes
Pairing these with a simple cucumber and tomato salad or some marinated olives is a great way to balance the fried flavors. They also go wonderfully alongside other Turkish staples like stuffed grape leaves or a fresh shepherd’s salad for a flavorful Mediterranean feast.
Creative Ways to Present
For a stunning appetizer platter, arrange the Turkish Cigars in a circular pattern with small bowls of different dips such as spicy tomato chutney, yogurt with mint, and a smoky red pepper sauce. This not only adds color but also gives guests a chance to customize every bite, making it a real crowd pleaser.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the Turkish cigars in an airtight container in the refrigerator for up to 2 days. To keep their crispness as much as possible, place a paper towel in the container to absorb any moisture.
Freezing
You can freeze the uncooked assembled cigars by laying them out on a baking sheet lined with parchment paper and freezing until solid, then transferring to a zip-top bag. When you’re ready to enjoy, fry them directly from frozen, allowing an extra minute or two per side to cook through.
Reheating
To reheat while preserving their signature crunch, place the Turkish Cigars in a preheated oven at 350°F (175°C) for about 8–10 minutes. Alternatively, a quick reheat in a hot skillet works well, but avoid the microwave as it will soften the crispy pastry.
FAQs
Can I bake Turkish Cigars instead of frying?
Absolutely! For a lighter option, brush the cigars lightly with melted butter or oil and bake at 375°F (190°C) for 20 to 25 minutes until golden and crisp. This method still delivers wonderful flavor and crunch without the extra oil.
What types of cheese can I use if I don’t have feta?
If feta isn’t available, try using a salty, crumbly cheese like cotija or halloumi (crumbled and softened), or even a combination of ricotta with a bit of Parmesan for the salty tang. Just be careful with the salt since these cheeses vary in saltiness.
Can I add other herbs or spices to the filling?
Definitely! Fresh dill and mint are classic additions, but you can experiment with parsley, chives, or even a pinch of ground cumin or Aleppo pepper for a subtle warmth. Keep it fresh and balanced to complement the feta’s tang.
Is it okay to prepare the cigars in advance and fry them later?
Yes, you can assemble them a few hours ahead and keep them covered in the fridge. Just make sure the dough doesn’t dry out by covering tightly with plastic wrap, and fry them fresh when ready to serve for the best texture.
What dipping sauces pair well with Turkish Cigars?
Traditional options include garlic yogurt sauce, tzatziki, or a spicy tomato chutney. For something different, try a fresh herb tahini sauce or a cooling cucumber raita—these dips balance the savory, crispy cigars wonderfully.
Final Thoughts
Making this Turkish Cigars (Sigara Böreği) with Feta and Herb Filling Recipe is a joyful kitchen adventure with a guaranteed delicious payoff. The addictive crunch and the melt-in-your-mouth filling come together to create the kind of snack that brings people to the table again and again. Whether you’re preparing for a festive gathering or craving a cozy homemade treat, give this recipe a try—you’ll quickly see why these Turkish cigars are a timeless favorite!
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Turkish Cigars (Sigara Böreği) with Feta and Herb Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 15–20 cigars
- Category: Appetizer
- Method: Frying
- Cuisine: Turkish
- Diet: Vegetarian
Description
Turkish cigars, also known as sigara böreği, are crispy, golden pastries made with thin sheets of yufka or phyllo dough rolled around a savory cheese filling. These bite-sized treats feature a delicious blend of feta and herbs, then are fried to golden perfection, making them an ideal appetizer or snack for parties and tea time.
Ingredients
Pastry
- 10 sheets phyllo dough or 5 large yufka triangles
Filling
- 1 cup crumbled feta cheese
- 1/2 cup ricotta or Turkish lor cheese (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill or mint (optional)
- Salt and black pepper to taste
For Assembly and Frying
- 1 egg white (for sealing)
- Vegetable oil for frying
Instructions
- Prepare the Dough: If using phyllo dough, cut each sheet into 3 long strips to create narrow rectangles suitable for rolling.
- Make the Filling: In a mixing bowl, combine the crumbled feta, ricotta or lor cheese if using, chopped fresh parsley, optional dill or mint, and season with salt and black pepper to taste. Mix thoroughly until well integrated.
- Assemble the Cigars: Place a spoonful of the cheese filling near the bottom edge of each dough strip. Fold in the sides of the strip over the filling, then roll up tightly like a cigar to enclose the filling inside.
- Seal the Rolls: Brush the edge of the dough with egg white to seal the rolls securely, ensuring they don’t open during frying. Repeat with all dough strips and filling.
- Heat the Oil: Pour about 1 inch of vegetable oil into a frying pan and heat over medium heat until hot but not smoking.
- Fry the Cigars: Carefully add the rolled cigars in batches to the hot oil. Fry each side for about 2 to 3 minutes or until they turn golden brown and crispy.
- Drain and Serve: Remove the fried cigars with a slotted spoon and place them on paper towels to drain excess oil. Serve warm for best taste.
Notes
- For a healthier alternative, brush the cigars with melted butter or oil and bake at 375°F (190°C) for 20–25 minutes until golden instead of frying.
- Serve with yogurt or dipping sauces such as garlic yogurt or spicy tomato chutney for added flavor.
- Using fresh herbs enhances the authentic taste, but dried herbs can be substituted in a pinch.
- Ensure the oil is at the right temperature before frying to prevent the cigars from absorbing excess oil and becoming greasy.
