Turkish Sigara Börek with Feta and Fresh Herbs

Sigara börek — "cigarette börek" — is one of the most popular snacks in Turkish cuisine, a crispy phyllo cigar filled with feta cheese, scallions, and fresh herbs, fried until golden and shatteringly crisp. The name refers to the shape: the phyllo is rolled into thin, elongated cylinders that resemble cigarettes. Börek is the broader family of Turkish savory pastries made with yufka (thin dough) or phyllo, and it is one of the foundational dishes of the Ottoman culinary tradition. Sigara börek is the party-food version — small, crisp, and perfect for passing with drinks.

Börek has been a staple of Turkish and Ottoman cuisine since at least the 15th century. The dish appears in the kitchens of Topkap Palace in Istanbul, where Ottoman chefs developed an extraordinary repertoire of filled pastries. The technique spread throughout the former Ottoman Empire — börek is eaten in Greece (as bourekaki), in the Balkans (as burek), and across the Levant and North Africa. The Turkish sigara börek is distinguished by its cigar shape and its simple cheese filling.

About the Ingredients

Phyllo dough (yufka) is the base. In Turkey, börek is made with fresh yufka — round, thin sheets sold at every bakery. In the United States, commercially available phyllo dough from Athens Foods is the standard substitute. Phyllo must be kept covered with a damp towel while working — it dries out and becomes brittle within minutes of exposure to air.

Feta cheese should be a full-fat Turkish or Greek feta. Turkish white cheese (beyaz peynir) is the traditional filling — it is similar to feta but slightly creamier. Pınar and Tahsildaroğlu are respected Turkish brands available at Middle Eastern markets. Any good-quality Greek or Bulgarian feta (PDO-certified, made from sheep's milk) is an excellent substitute.

Herbs are essential to the filling. Fresh parsley and dill are traditional; mint is also common. The herbs provide a fresh, green counterpoint to the salty cheese.

Ingredients (makes 24 sigara börek): - 1 package phyllo dough (thawed if frozen), about 20 sheets - 8 oz full-fat feta cheese, crumbled - 2 scallions, very finely minced - ¼ cup fresh parsley, very finely chopped - 2 tablespoons fresh dill, very finely chopped - 1 tablespoon fresh mint, finely chopped (optional) - 1 large egg, beaten - ½ cup (1 stick) unsalted butter, melted - Vegetable oil for frying (or bake) - Flaky sea salt - Lemon wedges for serving

Instructions: For the filling: combine the crumbled feta, scallions, parsley, dill, and mint in a bowl. Add the beaten egg and mix until the filling holds together. The egg binds the filling and prevents it from spilling during frying.

To assemble: lay one sheet of phyllo on a clean work surface. Keep the remaining sheets covered with a damp towel. Cut the sheet lengthwise into 3 strips, each about 3 inches wide. Place 1 teaspoon of filling near the bottom of each strip. Fold the sides in slightly, then roll up tightly from bottom to top, forming a thin cigar shape. Seal the edge with a brush of melted butter. Repeat with remaining phyllo and filling.

To fry: heat 1 inch of oil in a deep skillet to 350°F (347°F). Fry the börek in batches of 4–5, turning once, for 2–3 minutes until deep golden brown and crisp. Drain on paper towels.

To bake (lighter option): brush the börek generously with melted butter and bake at 375°F (374°F) for 20–25 minutes until golden and crisp.

Serve hot, with lemon wedges.

The Mimosa Pairing Logic: The salty, tangy feta and the crispy fried phyllo demand a bright, acidic beverage to cut through the richness and refresh the palate. A classic Champagne mimosa or a lavender elderflower mimosa is ideal — the citrus in the mimosa directly mirrors the lemon wedges served alongside, while the wine's acidity balances the saltiness of the feta and the richness of the fried pastry. The elderflower's floral notes complement the fresh herbs in the filling, creating a harmonious bridge between food and drink.

Reference Links: - Turkish sigara börek recipe: Panning The Globe - Sigara börek technique: Food & Wine - Turkish börek guide: Silk Road Recipes

Make-Ahead: The börek can be assembled and refrigerated (uncooked) up to 24 hours ahead — cover tightly with plastic wrap so the phyllo does not dry out. They can also be frozen uncooked for up to 1 month — fry or bake from frozen, adding 2–3 minutes to the cooking time. Fried börek can be reheated in a 350°F oven for 5–7 minutes to restore crispness.

Pro Tips: Phyllo dries out almost instantly — work quickly and keep the unused sheets under a damp towel at all times. Roll the cigars tightly — loose rolls have air pockets that fill with oil during frying. The oil temperature must be maintained at 350°F — too cool and the phyllo absorbs oil and becomes soggy; too hot and the exterior burns before the filling is warm. Do not overfill — 1 teaspoon is the maximum that allows a proper, tight roll. The egg in the filling is not optional — it binds the cheese and prevents it from leaking into the oil.