Sigara Börek (Turkish Crispy Cheese Phyllo Cigars)
Crispy, golden phyllo cigars filled with spiced cheese and herbs, fried until shattering. A beloved Turkish appetizer that's impressive yet simple to assemble and cook.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 9g
Ingredients
- 200 g whole milk feta cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 whole large egg
- ¼ teaspoon ground white pepper
- ⅛ teaspoon red pepper flakes
- 12 sheets phyllo dough sheets, thawed
- 3 tablespoons unsalted butter, melted
- 3 cups vegetable oil for frying
- ½ cup Greek yogurt
- 1 whole fresh lemon
Instructions
- 1
Prepare your workspace for assembly. Lay out your phyllo dough sheets and cover them with a damp kitchen towel — phyllo dries out quickly, so keeping it covered is essential to prevent cracking.
- 2
Make the filling: crumble 200 grams of whole milk feta cheese into a medium mixing bowl with your fingers into small, pea-sized pieces. Add 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of finely chopped fresh dill, 1 large egg, 0.25 teaspoon of ground white pepper, and 0.125 teaspoon of red pepper flakes. Stir gently with a fork until just combined — the mixture should be chunky from the cheese, not smooth. Taste and adjust seasoning if needed.
- 3
Melt 3 tablespoons of unsalted butter in a small saucepan over low heat or use a microwave. Have this butter ready in a small bowl for brushing.
- 4
Place one phyllo sheet on a clean, dry work surface in front of you in landscape orientation. You should see the sheet is roughly 9 inches wide by 14 inches long. Using a pastry brush, lightly brush the entire surface with melted butter — you want just enough to coat, not drench, so the phyllo crisps rather than becomes greasy.
- 5
Spoon approximately 1.5 tablespoons of the cheese filling along the bottom left edge of the phyllo sheet, leaving about 1 inch of space from the left and bottom edges. Shape the filling into a narrow line about 1 inch thick — think of it like the filling for a cigar, concentrated and compact.
- 6
Fold the bottom edge of the phyllo up and over the filling, then fold in the left and right edges inward by about 1 inch each. Now tightly roll the phyllo away from you, creating a cigar shape about 4-5 inches long and 1 inch wide. The roll should be snug and compact — any loose wrapping will unravel during frying. Place the finished börek seam-side down on a parchment-lined plate.
- 7
Repeat with the remaining 11 phyllo sheets and filling, working quickly so the unused phyllo under the damp towel doesn't dry out. You'll make 12 börek total.
- 8
Pour 3 cups of vegetable oil into a heavy-bottomed pot or deep-sided skillet — the oil should be about 2 inches deep. Set the pot over medium-high heat and let it preheat for 3-4 minutes. To test if the oil is ready, insert an instant-read thermometer — you're aiming for 350°F (175°C). Alternatively, drop a tiny piece of phyllo into the oil; it should immediately sizzle and float to the surface, turning golden in about 30 seconds.
- 9
Working in batches of 4 börek so the pan isn't crowded, carefully place them seam-side down into the hot oil. They should immediately sizzle and make a gentle crackling sound. You should hear a steady, even sizzle — if they're silent, the oil isn't hot enough; if they're popping aggressively, it's too hot.
- 10
Fry for about 1 minute, then use a slotted spoon to gently flip each börek. The first side should be deep golden brown and crispy. Fry the second side for another 45 seconds to 1 minute until evenly golden all over. The whole process is only 2-2.5 minutes per batch — they cook very quickly.
- 11
Transfer the fried börek with a slotted spoon to a paper towel-lined plate to drain excess oil. Let them cool for about 1 minute — they will continue to crisp as they cool.
- 12
Repeat with the remaining two batches of börek until all 12 are cooked.
- 13
While the börek are still warm, arrange them on a serving platter standing slightly upright or at an angle so they stay crispy. Cut 1 fresh lemon into wedges and place alongside. Serve the 0.5 cup of Greek yogurt in a small bowl as a cooling dipping sauce on the side.
- 14
Eat the börek immediately while they're still hot and shattering crisp — they start to soften quickly as they cool.
Tools you’ll need
- medium mixing bowl
- fork
- small saucepan
- pastry brush
- clean work surface
- parchment paper
- heavy-bottomed pot or deep-sided skillet
- instant-read thermometer
- slotted spoon
- paper towels
- serving platter
- small bowl
- knife for cutting lemon
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