Name: Sigara Böreği (Turkish Cheese Rolls)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 1 package of yufka sheets (or phyllo dough if unavailable); 1 1/2 cups crumbled feta cheese; 1/4 cup finely chopped parsley; 1 egg white (optional, for sealing); Vegetable oil for frying

Why You’ll Love Sigara Böreği (Turkish Cheese Rolls) Recipe

The contrast of flaky phyllo and creamy, flavorful cheese filling — irresistible texture and taste.
It’s flexible: you can bake or shallow‑fry the rolls depending on your preference or equipment.
Easy to prepare ahead (even freeze!) — great for gatherings or quick snacks.
Versatile cheese filling — adaptable to what you have on hand while still retaining that classic character.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

phyllo dough sheets, thawed
extra‑virgin olive oil
cheese filling: feta (crumbled), grated Parmesan (or similar), chopped scallions (white and green parts), chopped fresh parsley, fresh thyme, red pepper flakes or Aleppo pepper (optional)

Directions

If baking: preheat your oven to around 190–200 °C (about 375 °F), with a rack in the middle. If frying: skip this step.
In a medium bowl, combine the crumbled feta, grated Parmesan, chopped scallions, parsley, thyme, and a pinch of red pepper flakes. Drizzle in a bit of olive oil and mix well.
Lay the phyllo sheet flat on a cutting board. Using a sharp knife, cut it into 4 equal strips. Work with one strip at a time.
Place ~1½ tablespoons (or a small line) of the cheese mixture along the edge closest to you, leaving some space on the sides. Tuck the sides inward, then roll tightly away from you until you reach the end — forming a cigarette‑shaped roll. Repeat until all filling and phyllo are used.
Brush the outside of each roll lightly with olive oil.
To bake: place the rolls on a sheet pan in a single layer and bake about 10 minutes, turning halfway, until golden brown and crisp.
To fry: heat a small amount of olive oil in a pan until shimmering, then fry rolls in batches, turning to ensure golden, crispy surfaces. Drain on paper towels.
Serve warm or at room temperature — as a mezze, appetizer, or snack.

Servings and timing

This version yields about 12 rolls. Prep time: ~30 minutes. Cook time: ~10 minutes (baking) or a few minutes per batch (frying). If you’re serving more people, you can easily double or triple the recipe, cooking in batches so the rolls don’t crowd the pan.

Variations

Use different cheeses: mild white cheese (like Turkish “beyaz peynir” or “lor”) instead of feta; add mozzarella or kasseri for meltiness.
Substitute or add greens (e.g. chopped spinach) or herbs for a different flavor.
Try spring‑roll wrappers instead of phyllo, if phyllo is not available (wheat‑based ones, not rice).
For lighter version, bake instead of frying; for richer traditional taste, shallow‑fry in olive oil.

Storage/Reheating

You can prepare and roll the uncooked sigara böreği in advance. Refrigerate (tightly wrapped or covered) for up to 2 days before cooking.
For longer storage: freeze the rolled (uncooked) pastries in a single layer until firm, then transfer to a freezer‑safe container — they can last 1–2 months. No need to thaw: bake or fry from frozen. After cooking, keep leftovers in an airtight container and reheat in a preheated oven to restore crispiness.

FAQs

What dough works best for sigara böreği?

Traditionally, a thin unleavened dough called yufka is used. Phyllo (fillo) sheets are a widely used substitute — they give a flaky, crispy texture. You can also use wheat-based spring roll wrappers if phyllo is unavailable.

Can I bake instead of fry?

Yes — baking is a great lighter alternative. Brush the rolls with olive oil, bake on a sheet pan in a preheated oven (around 190–200 °C / 375 °F), and turn halfway so they brown evenly.

What cheeses can I use if I don’t have feta?

You can substitute with mild white cheese (like Turkish “beyaz peynir” or “lor”), or use a mix of mozzarella, kasseri, or other semi‑hard cheeses. Mixing textures (crumbly + melty) works well.

Can I add herbs or greens to the filling?

Yes — chopped fresh parsley, thyme, scallions are common. You can also add chopped spinach, dill, or other herbs for flavor variation.

Can I prepare these in advance for a party?

Absolutely. Fill and roll them ahead, then refrigerate (for 1–2 days) or freeze (for up to 1–2 months). Cook just before serving for best crispiness.

Do I need to thaw frozen phyllo well before using?

Yes — thaw phyllo properly (ideally overnight in the fridge) and keep sheets covered (e.g. under damp towel) while working to prevent them from drying out and tearing.

How do I prevent the phyllo from cracking or breaking while rolling?

Work carefully, keep unused sheets covered and moist, tuck in the sides when rolling, and avoid overfilling. Having extra sheets helps in case of tears.

Can I freeze uncooked rolls and cook from frozen?

Yes — after flash‑freezing the rolled pastries, store in a freezer‑safe container. When ready, bake or fry directly from frozen.

What’s a good way to serve sigara böreği?

Serve them warm or room temperature as part of a mezze spread, with yogurt or hummus, a fresh salad, or tea. They work well as appetizers or snacks.

Do these rolls taste good cold, or should they be eaten fresh?

They’re best fresh — warm and crispy. That said, they’re still tasty at room temperature and fine for short‑term storage; crispiness may fade slightly over time or when reheated.

Conclusion

Sigara böreği — crispy, golden‑brown phyllo “cigarette” rolls filled with a savory, herby cheese blend — combine simplicity, flavor, and versatility. Whether you bake or fry them, make them ahead or serve fresh, they shine as appetizers, snacks, or part of a mezze spread. Easy to customize, freezer‑friendly, and universally loved — this recipe is a fantastic addition to your cooking repertoire.