Sigara Boregi

These crisp, golden filo rolls have a delicately flaky shell and a savory, salty filling of feta and fresh parsley. They are quick to make, deeply satisfying, and especially delicious served hot when the pastry is at its crunchiest.

Nutrition · per serving

606kcal

18gProtein

31gCarbs

45gFat

2gFiber

2 servings

Ingredients

6 items

Cheese filling

feta cheese, crumbled120 g

flat-leaf parsley, finely chopped15 g

black pepper1 g

Pastry and sealing

filo pastry sheets4 large sheets (about 120 g)

egg, beaten1 medium (50 g)

For frying

sunflower oil350 ml

Tips

•If your filo sheets are very thin or fragile, use 2 layers per strip and expect slightly fewer rolls.
•White Turkish cheese is traditional; feta is the easiest widely available substitute and gives a very similar salty tang.
•Serve with tea, lemon wedges, or a simple tomato-cucumber salad.
•For cleaner frying, keep the sealing egg only on the final edge so it does not leak into the oil.

Steps

1
Make the filling: combine the feta cheese, parsley, and black pepper in a bowl. Mix with a fork until evenly distributed, leaving some small feta chunks for texture.
120 g feta cheese, crumbled15 g flat-leaf parsley, finely chopped1 g black pepper
2
Lay the filo sheets on a board and cut each sheet lengthwise into 3 equal strips to make 12 strips in total. Keep the filo covered with a barely damp clean towel while you work so it does not dry out and crack.
4 large sheets (about 120 g) filo pastry sheets
3
Place 1 heaped tablespoon of filling near the short end of a filo strip. Fold the sides inward over the filling, then roll up tightly into a slim cigar shape. Brush the final edge with beaten egg to seal. Repeat with the remaining strips and filling.
4 large sheets (about 120 g) filo pastry sheets120 g feta cheese, crumbled15 g flat-leaf parsley, finely chopped1 g black pepper1 medium (50 g) egg, beaten
4
Pour the sunflower oil into a small deep frying pan or saucepan and heat to about 175-180 C. If you do not have a thermometer, test with a small filo scrap: it should sizzle immediately and rise without browning too fast.
350 ml sunflower oil
5
Fry the rolls in 2 or 3 batches for 2-3 minutes per batch, turning once or twice, until deeply golden and crisp on all sides. Do not overcrowd the pan, or the oil temperature will drop and the borek will absorb excess oil.
350 ml sunflower oil
6
Transfer the fried sigara boregi to a plate lined with paper towel and let them drain for 2 minutes. Serve hot while the pastry is shatteringly crisp and the cheese filling is soft.

Origin & History

Sigara Boregi is a classic Turkish meze and breakfast pastry, traditionally made by wrapping thin yufka dough around a cheese-and-herb filling and frying it until crisp. Its name refers to its slender cigar-like shape, and it is commonly served in homes, cafes, and as part of mixed appetizer spreads across Turkey.

turkish borek filo vegetarian fried meze cheese

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Steps

Make the filling: combine the feta cheese, parsley, and black pepper in a bowl. Mix with a fork until evenly distributed, leaving some small feta chunks for texture.

120 g feta cheese, crumbled15 g flat-leaf parsley, finely chopped1 g black pepper

Lay the filo sheets on a board and cut each sheet lengthwise into 3 equal strips to make 12 strips in total. Keep the filo covered with a barely damp clean towel while you work so it does not dry out and crack.

4 large sheets (about 120 g) filo pastry sheets

Place 1 heaped tablespoon of filling near the short end of a filo strip. Fold the sides inward over the filling, then roll up tightly into a slim cigar shape. Brush the final edge with beaten egg to seal. Repeat with the remaining strips and filling.

4 large sheets (about 120 g) filo pastry sheets120 g feta cheese, crumbled15 g flat-leaf parsley, finely chopped1 g black pepper1 medium (50 g) egg, beaten

Pour the sunflower oil into a small deep frying pan or saucepan and heat to about 175-180 C. If you do not have a thermometer, test with a small filo scrap: it should sizzle immediately and rise without browning too fast.

350 ml sunflower oil

Fry the rolls in 2 or 3 batches for 2-3 minutes per batch, turning once or twice, until deeply golden and crisp on all sides. Do not overcrowd the pan, or the oil temperature will drop and the borek will absorb excess oil.

350 ml sunflower oil

Transfer the fried sigara boregi to a plate lined with paper towel and let them drain for 2 minutes. Serve hot while the pastry is shatteringly crisp and the cheese filling is soft.

Origin & History