Sigara Böreği
Experience the delightful crunch of Sigara Böreği, crispy cigar-shaped Turkish pastries filled with a savory blend of feta cheese and fresh herbs. These golden-fried rolls offer a perfect balance of salty, tangy, and aromatic flavors, making them an irresistible appetizer or light snack for any gathering.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 200 gfeta cheese, crumbled
- 0.25 cupfresh parsley, finely chopped
- 0.5 tspblack pepper
- 6 pcsyufka pastry, cut into 12 triangles each
- 0.25 cupwater
- 3 cupvegetable oil, for frying
Equipment
Mixing bowl · Fork · Chef's knife · Cutting board · Small bowl · Damp cloth · Deep pan or pot (3-quart or larger) · Kitchen thermometer · Slotted spoon or tongs · Plate · Paper towels
The method
Step by step
- 1
Finely chop the fresh parsley until you have approximately 1/4 cup.
About 2 min
Cook’s note: Using fresh parsley is key for the vibrant flavor; avoid dried parsley for this recipe.
- 2
In a medium mixing bowl, crumble the feta cheese with a fork.
About 1 min
Cook’s note: Ensure the feta is well-crumbled for an even distribution in the filling.
- 3
Add the chopped fresh parsley and black pepper to the crumbled feta cheese.
- 4
Mix the cheese and herb mixture thoroughly with a fork until all ingredients are evenly combined.
About 2 min
Cook’s note: Taste a small amount of the filling and adjust pepper if desired; feta is naturally salty, so additional salt is usually not needed.
- 5
Prepare your workspace by having a small bowl of water ready for sealing and keeping the yufka pastry covered with a damp cloth to prevent it from drying out.
Cook’s note: Yufka dries out very quickly, so keeping it covered is crucial for easy handling and preventing cracks.
- 6
Lay one yufka pastry triangle flat on a clean, dry surface with the wide end facing you.
Cook’s note: If your yufka sheets are large, you might need to cut them into smaller triangles suitable for rolling.
- 7
Place about one tablespoon of the prepared cheese mixture near the wide end of the yufka triangle, leaving a small border on the sides.
Cook’s note: Avoid overfilling, as this can make rolling difficult and cause the filling to burst out during frying.
- 8
Fold the two wide corners of the yufka over the filling, creating a neat edge.
Cook’s note: This step helps to secure the filling and prevents it from escaping during rolling and frying.
- 9
Starting from the wide end, tightly roll the pastry towards the narrow tip to form a compact cigar shape.
About 1 min
Cook’s note: Roll as tightly as possible without tearing the pastry to ensure a crisp texture and prevent oil from seeping in.
- 10
Dip the narrow tip of the rolled yufka pastry into the bowl of water to moisten it, then press gently to seal the roll securely.
Cook’s note: A good seal is essential to keep the börek from unraveling in the hot oil.
- 11
Repeat the rolling and sealing process with the remaining yufka pastry triangles and cheese filling until all are prepared.
About 10 min
Cook’s note: Place the finished rolls on a plate, ensuring they don't touch each other, or they might stick together.
- 12
Pour the vegetable oil into a deep pan or pot, ensuring it's at least 2-3 inches deep, and heat it over medium-high heat to a temperature of 170-180°C (340-350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to accurately gauge the oil temperature; too cool and the börek will be greasy, too hot and they'll burn quickly.
- 13
Carefully place a few sigara böreği into the hot oil, ensuring not to overcrowd the pan, which can lower the oil temperature.
Cook’s note: Fry in batches to maintain consistent oil temperature and ensure even browning.
- 14
Fry the sigara böreği for 2-3 minutes, turning them occasionally with tongs, until they are uniformly golden brown and crispy on all sides.
About 3 min
Cook’s note: Watch them closely as they can brown quickly; adjust heat if necessary.
- 15
Remove the fried sigara böreği from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
About 1 min
Cook’s note: Allowing them to drain properly will ensure they remain crisp.
- 16
Serve the Sigara Böreği immediately while they are still hot and delightfully crispy.
Cook’s note: These are best enjoyed fresh, but can be kept warm in a low oven for a short period.
Keep it good
Sigara Böreği are fantastic on their own, but they also pair wonderfully with a fresh green salad or a dollop of plain yogurt or tzatziki for dipping. For a variation, you can add a pinch of red pepper flakes to the cheese mixture for a subtle kick, or finely chopped spinach for added color and nutrition. They are a crowd-pleaser at any gathering!
Store cooled Sigara Böreği in an airtight container in the refrigerator. They will lose some crispness but can be reheated.
Reheat in a preheated oven or air fryer at 180°C (350°F) for 5-7 minutes, or until warmed through and crispy again. Avoid microwaving, as it will make them soggy.