How to roll Turkish cigars?

Rolling Turkish cigars , or sigara böreği , is all about technique and speed. Start by cutting your phyllo or yufka sheets into rectangles. Place a bit of filling (typically feta and parsley or halloumi) along one end. Fold the sides inward slightly, then roll tightly from the bottom up to create a cigar shape. Seal the tip with a light dab of oil to keep it closed during frying. Always keep your unused pastry covered with a damp towel to prevent cracking while you work. If the rolls aren’t tight, they may fall apart in the oil. Too tight, and the dough might tear. It’s all about balance and practice.

What is Turkish borek?

Turkish borek is a traditional savory pastry made with ultra-thin dough called yufka or phyllo. It's layered or rolled with fillings like cheese, spinach, potatoes, or minced meat. The dish dates back to the Ottoman Empire and has evolved into many forms across the country—spirals, cigars, trays, or coils. Depending on the region, borek may be baked or fried and is enjoyed during breakfast, lunch, tea time, or as a snack. It's one of Turkey’s most loved and versatile dishes, celebrated for its crispy exterior and flavorful interior. Whether it’s su borek, kol boregi, or sigara borek, each version reflects the diverse flavors of Turkish home cooking.

What is the difference between yufka and phyllo dough?

Yufka is a traditional Turkish dough, slightly thicker and less flaky than phyllo. It’s made fresh and is more flexible, making it ideal for layered or rolled borek recipes. Phyllo dough is more delicate and commonly used in Western kitchens. Both can be used to make borek, but yufka gives a more authentic texture and holds moisture better.

Can I make borek ahead of time?

Absolutely! Borek can be assembled in advance and stored in the refrigerator for up to 24 hours before baking or frying. You can also freeze uncooked borek for longer storage. Bake or fry them straight from the freezer when ready, just add a few extra minutes to the cooking time.

Is borek served hot or cold?

Borek is best enjoyed hot or warm, fresh out of the oven or fryer. However, it can also be eaten at room temperature, especially during picnics or as part of a mezze platter. If refrigerated, reheat it in the oven or air fryer for the crispiest result.

Can borek be made vegetarian?

Yes, many borek recipes are already vegetarian, especially those filled with cheese, spinach, or potato. To keep it vegetarian, avoid fillings that use minced meat or sausage. Instead, experiment with mushrooms, herbs, or lentil-based mixtures for a plant-friendly twist.

How do I keep borek crispy after frying?

Drain fried borek on a paper towel or a brown paper bag immediately after removing it from the oil. Don’t stack them while hot, as steam will make them soggy. If needed, reheat them in an oven at 350°F for 5–8 minutes to restore the crispness. These detailed, helpful answers not only align with Rank Math SEO best practices , but they also target real user search behavior and long-tail keyword phrases like how to roll Turkish cigars , best cheese for Turkish borek , and can borek be frozen .

How to Make Traditional Borek Turkish Recipe at Home (Step-by-Step Guide)

Name: How to Make Traditional Borek Turkish Recipe at Home (Step-by-Step Guide)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Turkish
Ingredients: 10 sheets phyllo pastry (or traditional yufka), halved; 1 bunch parsley, divided into sprigs or chopped; 1 quart sunflower or mild vegetable oil (plus more for sealing and brushing); 8 ounces halloumi, cut into 20 strips; 8 ounces feta cheese, crumbled

Description

Turkish Börek cigars made with phyllo pastry, halloumi, feta, and parsley—crispy on the outside, gooey and savory on the inside. Perfect as an appetizer or snack.

Ingredients

Units Scale

10 sheets phyllo pastry (or traditional yufka), halved
1 bunch parsley, divided into sprigs or chopped
1 quart sunflower or mild vegetable oil (plus more for sealing and brushing)
8 ounces halloumi, cut into 20 strips
8 ounces feta cheese, crumbled

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Instructions

Remove the phyllo from the package and cover with a clean, damp towel to prevent drying out.
Place one sheet of phyllo in front of you with the short side facing you.
Place a few sprigs or a small heap of chopped parsley near the edge closest to you and fold the phyllo over it.
Brush the folded pastry lightly with oil.
Add one strip of halloumi and about 1 tablespoon of crumbled feta next to the folded edge.
Fold the side edges in about 1/2 inch and roll the sheet into a tight cigar shape. Seal the end with a bit of oil.
Repeat with remaining ingredients, keeping unused phyllo covered with a towel.
Heat the oil in a large pot over medium-high heat to 350°F (180°C).
Fry the cigars in batches, turning as needed, for 3 to 5 minutes until golden brown. Use a slotted spoon to help brown all sides evenly.
Drain on paper towels or a brown paper bag. Serve immediately.

Notes

Work quickly with the phyllo to prevent it from drying out.
If the rolls float cheese-side down and don’t brown evenly, use a spoon to hold them submerged.
Test oil temperature with a small piece of bread—it should brown in 30 seconds.

Nutrition

Serving Size: 1 cigar
Calories: 140
Sugar: 0g
Sodium: 280mg
Fat: 10g
Saturated Fat: 4.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0.5g
Protein: 6g
Cholesterol: 15mg