TG Gourmet

There's a sound that announces sigara böreği before you even see it: the crisp shatter of golden pastry giving way to a warm, salty ribbon of melted white cheese. These slender, cigar-shaped rolls are one of the most beloved members of the Turkish börek family, and they have a way of disappearing from the plate faster than anyone can refill it. Whether you fry them to a deep gold or bake them for a lighter crunch, they deliver that addictive contrast of shatteringly crisp outside and creamy, herb-flecked inside.

Part of our Turkish Breakfast Guide.

Sigara böreği (pronounced see-GAH-rah bur-EH-yee) is a classic Turkish appetizer made from thin yufka pastry rolled tightly around a filling of crumbled white cheese (beyaz peynir or feta) and chopped parsley, then fried or baked until golden and crisp. The name literally means "cigarette pastry," a nod to their long, thin shape. They are served hot as a meze, snack, or party finger food.

What is sigara böreği?

Sigara böreği belongs to the vast world of Turkish börek — layered or rolled savory pastries built on yufka, a paper-thin unleavened dough similar to phyllo but a touch sturdier and more pliable. While some böreks are baked in big trays and cut into squares, sigara böreği is the hand-held version: individual rolls shaped like cigars, which is exactly what the name describes.

The filling is famously simple. Traditional Turkish kitchens use beyaz peynir, a brined white cheese very close to feta, mashed with plenty of fresh flat-leaf parsley and sometimes a little dill. That's the soul of the dish — salty, tangy cheese meeting crisp pastry. You'll find these rolls on meze tables alongside cacık and ezme, passed around at tea time, packed into lunchboxes, and set out at every gathering where finger food is expected. They are the kind of food people remember from a grandmother's kitchen, and they are genuinely easy to make at home once you learn the fold.

What ingredients do you need?

The beauty of sigara böreği is how few ingredients it takes. Quality matters far more than quantity here — good cheese and proper yufka make all the difference.

Ingredient list

• 1 package yufka pastry (about 4–5 round sheets), or substitute phyllo dough
• 10 oz (about 280 g) white cheese — beyaz peynir or a good-quality feta, well drained
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh dill (optional, but traditional and delicious)
• 1 large egg (mixed into the filling to bind it)
• 1 egg white or a little water/milk, for sealing the edges
• Black pepper to taste (the cheese usually provides enough salt)
• Neutral oil for frying — sunflower or canola, about 1 to 1.5 cups (or 2–3 tablespoons melted butter/oil if baking)

For the cheese, a brined Turkish white cheese gives the most authentic flavor. If you can't find it, a firm block feta works beautifully — just avoid the pre-crumbled, dry kind, which lacks the creamy melt. You can browse a range of brined white cheeses and feta in our cheese collection, and explore more brined and fresh options in cheese & dairy. For the wrapper, authentic yufka and other pastry sheets live in our savory bakery & pastry collection.

How do you make the filling?

Start with the filling because it needs to be ready before you cut the pastry. Crumble the white cheese into a bowl with a fork — leave it a little chunky for texture rather than mashing it into a paste. Add the chopped parsley, the dill if using, the whole egg, and a few grinds of black pepper. Mix until everything holds together loosely.

Taste a small pinch. Brined cheeses vary widely in saltiness, so adjust: if it's very salty, you don't need to add any salt at all. If your cheese is on the mild side, a small pinch of salt brings it to life. The egg helps the filling set as it cooks so it doesn't leak out, which is the most common beginner frustration with these rolls.

How do you roll and fry sigara böreği?

This is the part that looks tricky and is actually quite forgiving once you've done two or three. The goal is a tight roll with sealed ends so the cheese stays inside.

Prep, cook time, and servings

• Prep time: 30 minutes
• Cook time: 15 minutes
• Total time: 45 minutes
• Servings: about 20 rolls (6–8 as an appetizer)

Step-by-step instructions

1. Cut the yufka. Lay a round sheet of yufka flat and cut it like a pizza into triangular wedges — typically 6 to 8 per sheet. Each wedge has a wide curved outer edge and a narrow point at the center. Keep the cut wedges under a slightly damp towel so they don't dry out and crack while you work.
2. Add the filling. Place one wedge with the wide edge toward you and the point facing away. Spoon about 1 to 1.5 teaspoons of the cheese mixture in a short line along the wide edge, leaving about a half-inch clear on each side. Don't overfill — too much filling causes splitting and leaks.
3. Fold the sides in. Fold the left and right corners of the wide edge inward over the filling, like closing an envelope. This traps the cheese and gives you clean, sealed ends.
4. Roll it up. Starting from the wide filled edge, roll firmly toward the point, keeping it snug but not so tight that the pastry tears. You'll end up with a slim cigar shape.
5. Seal the tip. Brush the final point with a little egg white or water and press to glue it shut. Set the roll seam-side down so it holds. Repeat with the remaining wedges.
6. Heat the oil. Pour neutral oil into a skillet to a depth of about half an inch and heat over medium until it shimmers (around 350°F / 175°C). Test with a scrap of pastry — it should sizzle steadily, not violently.
7. Fry in batches. Lower the rolls in seam-side down, a few at a time so you don't crowd the pan. Fry, turning once, until deep golden on all sides — about 2 to 3 minutes total per batch.
8. Drain and serve. Lift the rolls onto a paper-towel-lined plate to drain. Let them rest a minute (the filling is molten) and serve hot.

For frying, a clean neutral oil with a high smoke point gives the crispest, least greasy result. You can find sunflower, canola, and other frying-friendly oils in our cooking oils collection.

Can you bake them instead?

Yes, and baked sigara böreği is a popular lighter alternative that still delivers real crunch. Arrange the rolls seam-side down on a parchment-lined baking sheet, leaving a little space between them. Brush each roll generously with melted butter or oil — this is what creates the golden, crisp surface in the oven. Bake at 400°F (200°C) for 18 to 22 minutes, until deeply golden and crisp, turning the tray once for even color.

Baked rolls are slightly less rich and a touch chewier than fried, but they're easier to make in large quantities and there's no oil to manage. For the crispest baked result, brush the butter right to the edges and don't skip turning the tray. An air fryer works too: 380°F (190°C) for about 8 to 10 minutes, brushed with oil, shaking halfway.

What do you serve with sigara böreği?

These rolls shine as part of a meze spread. Classic partners include cacık (a cool yogurt-cucumber dip), a glass of çay (Turkish tea), or a squeeze of lemon. They also work beautifully alongside a simple tomato salad or as a hot appetizer before a larger Turkish meal. Because they travel well and taste good warm or at room temperature, they're a reliable choice for potlucks and parties.

How do you store and reheat them?

Sigara böreği is best eaten fresh and hot, when the contrast between crisp shell and melting cheese is at its peak. That said, leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven or air fryer for 5 to 7 minutes to bring back the crunch — avoid the microwave, which turns them soft and chewy.

You can also freeze them unfried: arrange the rolled, uncooked böreks on a tray, freeze until solid, then transfer to a freezer bag. Cook straight from frozen, adding a minute or two to the frying or baking time. This make-ahead trick is what makes them a host's best friend.

Key Takeaways

• Sigara böreği are crisp, cigar-shaped Turkish rolls of thin yufka pastry filled with white cheese and parsley.
• The classic filling is beyaz peynir or feta mashed with fresh parsley (and often dill), bound with an egg so it doesn't leak.
• Cut yufka into triangles, fold the sides in like an envelope, roll tightly, and seal the tip with egg white or water.
• Fry in neutral oil at about 350°F for 2–3 minutes until golden, or bake at 400°F for 18–22 minutes brushed with butter.
• Don't overfill — too much cheese is the main cause of splitting and leaking.
• They freeze well uncooked, making them perfect for making ahead of parties.

Frequently Asked Questions

What cheese is best for sigara böreği?

Authentic recipes use beyaz peynir, a Turkish brined white cheese. A good-quality block feta is the closest and most widely available substitute. Choose a creamy block rather than dry pre-crumbled feta, and drain it well so excess moisture doesn't make the rolls soggy.

Can I use phyllo instead of yufka?

Yes. Yufka is the traditional wrapper and a bit sturdier, but phyllo works well. Because phyllo is thinner and more delicate, stack two sheets and brush lightly with oil or melted butter between them before cutting and filling, so the rolls don't tear.

Why do my sigara böreği leak or burst while frying?

The usual culprits are overfilling, unsealed ends, or oil that's too hot. Use only about 1 to 1.5 teaspoons of filling per roll, fold the sides in to trap the cheese, glue the tip shut with egg white or water, and keep the oil at a steady medium heat (around 350°F).

Can I make sigara böreği ahead of time?

Absolutely. Roll them and freeze uncooked on a tray, then bag them once solid. Fry or bake straight from frozen, adding a minute or two. You can also assemble them a few hours ahead and keep them covered in the fridge until you're ready to cook.

Are baked sigara böreği as good as fried?

Fried rolls are richer and crispest, but baked ones brushed with butter get genuinely golden and crunchy with far less oil. An air fryer splits the difference nicely. For the best baked result, brush butter all the way to the edges and turn the tray once for even browning.

Are sigara böreği vegetarian?

The classic cheese-and-parsley version is vegetarian. The main ingredients are pastry, white cheese, herbs, and egg. Just double-check that your cheese is made with vegetarian (microbial) rennet if that matters for your diet.