Sigara Böreği

Name: Sigara Böreği
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Turkey
Ingredients: 8 sheets filo pastry; 250 g feta; 1 bunch flat-leaf parsley; 1 egg; 1 tbsp olive oil; Black pepper; 2 tbsp plain flour; 3 tbsp water; Sunflower oil, for frying; Lemon wedges, to serve

Local name: Sigara böreği

Slim filo cigars filled with feta and parsley, fried until golden and noisily crisp from end to end.

Published on 29 March 2026·Updated on 10 September 2026

#filo#feta#fried#mezze#parsley

Photo: CMoi , CC BY-SA 3.0

Prep: 30 min
Cook: 15 min
Total: 45 min
Serves: 4
Difficulty: Medium

Method

Mash the feta with a fork and mix in the finely chopped parsley, egg, olive oil and plenty of black pepper. Do not add salt.
Whisk the flour into the water to make a light paste for sealing the rolls.
Cut each filo sheet into two long triangles and keep the stack under a damp tea towel so it does not dry out.
Spoon a line of filling along the wide base of each triangle, fold the sides in, then roll up tightly and brush the tip with flour paste to seal.
Heat 3 cm of oil to 175°C and fry the rolls in small batches for 3 minutes, turning, until evenly golden.
Drain on a wire rack rather than paper so they stay crisp, and serve very hot with lemon.

Rolling tightly matters: any gap lets oil in and the cigar turns greasy. You can shape them ahead and freeze them raw, then fry straight from frozen.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.

Nutrition per serving

Calories: 247 kcal
Protein: 11.6 g
Fat: 18.6 g
Carbohydrate: 8.6 g
Fibre: 0.6 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why did my rolls come out greasy?

They were rolled too loosely. Any gap between the filo layers lets oil in and the roll soaks it up. Roll them tight, seal the tip with the flour-and-water paste, and drain on a rack rather than on kitchen paper.

Can I make them ahead?

Yes, and it is the usual practice: shape them raw and freeze them flat. They go straight from the freezer into the oil with no thawing, which stops the filo softening and tearing. Allow about a minute longer in the pan.

Should I salt the feta filling?

No. Feta is already salty and the recipe adds only pepper. If yours is especially sharp, soak it for a few minutes in a little milk or cold water before mashing.

Lebanese mezze, a table that is mostly vegetarian
Why the Lebanese table puts vegetables at the centre, how to balance tahini and lemon, and how to build a mezze for guests.

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