Sigara Böreği (Turkish Cheese Cigars)

Ingredients

Contains gluten, dairy, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Crumble the cheese into a bowl and mix with the chopped parsley, beaten egg, black pepper and red pepper flakes (if using) until evenly combined.

2. 2

   Make a sealing paste by whisking the flour and water in a small bowl until smooth; set aside.

3. 3

   Lay one phyllo sheet on a clean work surface and, using a pastry brush or spoon, brush lightly with melted butter (or olive oil).

4. 4

   Cut the buttered phyllo sheet into 4 equal strips lengthwise (you should have 32 strips total from 8 sheets).

5. 5

   Place about 1 tablespoon of the cheese mixture near the wide end of a phyllo strip in a thin log shape, leaving a 1 cm border at the edge.

6. 6

   Fold the bottom corner of the strip over the filling, then fold the sides in once and continue to roll tightly toward the opposite end to form a cigar. Seal the end with a little of the flour paste. Repeat with remaining strips and filling.

   Keep unused phyllo covered with a damp towel so it doesn't dry out.

   10 min
7. 7

   If frying: heat the vegetable oil in a deep, heavy skillet or pot to 175°C (350°F) — oil should be deep enough to cover the cigars (about 5 cm/2 inches).

   5 min
8. 8

   Working in batches, fry the cigars until golden and crisp, about 3 to 4 minutes per batch. Turn if needed for even browning.

   Don't overcrowd the pot; 6–8 at a time is typical depending on pan size.

   12 min
9. 9

   Use a slotted spoon to transfer fried cigars to a tray lined with paper towels to drain for 1–2 minutes.

   2 min
10. 10

    If you prefer to bake: arrange cigars on a parchment-lined baking sheet, brush each with melted butter or oil, and bake at 200°C (400°F) for 18–22 minutes until crisp and golden, turning once.

    Baking gives a slightly different texture but is a lighter option.

    20 min
11. 11

    Serve hot with lemon wedges and a light sprinkle of sumac or extra parsley.