Crispy fried phyllo rolls filled with feta cheese and parsley, a popular Turkish appetizer often served with meze or raki.
Sigara boregi, named for their cigar-like shape, are one of Turkey's most popular fried appetizers -- thin sheets of yufka (Turkish phyllo) wrapped tightly around a filling of crumbled feta, egg, and parsley, then fried until golden and shatteringly crisp. They're a fixture of Turkish meze spreads, served alongside raki (Turkey's anise spirit) at gatherings, and just as commonly made at home as an after-school snack or party appetizer. The technique lies almost entirely in the rolling: yufka or phyllo sheets are cut into triangles or strips, a small amount of filling placed at one end, and rolled tightly into a thin cigar shape, with the final edge sealed using a flour-water paste to keep it from unraveling in hot oil. Rolling tight is essential -- a loosely rolled boregi will burst open while frying, losing its filling into the oil. Served hot, straight from the fryer, sigara boregi are eaten by hand in a couple of crunchy bites, and their appeal is entirely textural: a shattering, blistered phyllo shell giving way to warm, salty, herby melted cheese inside.
Serves 4
Mash feta with egg, parsley, and black pepper until well combined into a spreadable paste.
Cut yufka or phyllo sheets into triangles (or long rectangular strips, depending on sheet size).
Place a small spoonful of filling near the wide end of each triangle. Fold the sides in and roll tightly toward the point into a thin cigar shape.
Brush the flour-water paste on the final edge to seal the roll closed.
Heat oil to 175C/350F. Fry rolls in batches, turning occasionally, for 3-4 minutes until deep golden and crisp on all sides.
Drain on paper towels briefly and serve hot.
Roll the boregi tightly -- any loose air pockets or gaps will cause them to burst open while frying.
Keep unused phyllo sheets covered with a damp towel while working; they dry out and crack quickly if left exposed to air.
Fry at a steady 175C/350F -- too hot and the outside burns before the inside heats through; too cool and they absorb excess oil.
Kiymali sigara boregi: use a spiced ground beef filling instead of cheese for a heartier version.
Bake instead of fry at 200C/400F for 15-18 minutes, brushed with oil, for a lighter alternative.
Add finely chopped dill or mint to the cheese filling for extra herbaceousness.
Best eaten hot and fresh, as they lose crispness quickly. Refrigerate unfried, assembled rolls up to 1 day and fry just before serving, or freeze uncooked rolls up to 1 month and fry directly from frozen, adding an extra minute or two.
Borek in its many forms has deep roots across the former Ottoman Empire, with sigara boregi's cigar shape and portable, hand-eaten format making it especially popular as street food and meze fare in modern Turkey.
Yes -- phyllo works well as a substitute, though it's thinner and more delicate, so handle it gently and work quickly before it dries out.
They likely weren't rolled tightly enough or the seal wasn't secure. Roll firmly and make sure the flour-water paste fully seals the final edge before frying.
Yes -- freeze the uncooked, rolled boregi on a tray until solid, then transfer to a bag; fry directly from frozen, adding 1-2 extra minutes to the frying time.
Per serving (110g / 3.9 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
