Turkish Cigars Recipe
If you’re searching for a show-stopping party snack or a comfort food treat that delivers big flavor with little fuss, Turkish Cigars should absolutely be on your must-try list. Crispy on the outside, creamy and tangy inside, these rolled delights—known as Sigara Böreği in Turkey—wrap a savory cheese and herb filling inside golden phyllo for an irresistible bite that’s impossible to eat just one of. Whether you fry or bake them, Turkish Cigars are the kind of finger food you’ll want to share (and then keep a secret stash for yourself!). With just a few simple ingredients, you’ll have an appetizer that’s both elegant and fuss-free. Let’s roll!
Ingredients You’ll Need
Ingredients You’ll Need
It’s amazing how a handful of everyday ingredients can turn into something downright dazzling. Each component of Turkish Cigars plays an important role: the phyllo brings crispness, the cheeses melt together in perfect harmony, and fresh herbs lift everything with color and brightness.
- Phyllo pastry sheets: These ultra-thin, flaky sheets are the key to that signature shatteringly crisp exterior. Keep them covered so they don’t dry out as you work!
- Crumbled feta cheese: Brings tangy flavor and creamy texture to the filling, balancing out the richness perfectly.
- Ricotta or cream cheese: Either option adds luscious creaminess and helps hold the filling together for those signature cheese pulls.
- Chopped fresh parsley: The freshness that parsley brings really lightens and brightens up the rich filling.
- Black pepper: Just a pinch gives the filling depth and a subtle pop of warmth.
- Melted butter or olive oil (for brushing): A light brush ensures golden flaky layers whether you choose to fry or bake.
- Vegetable oil (for frying): Go for an oil with a neutral taste and a high smoke point to deliver super crisp Turkish Cigars every time.
How to Make Turkish Cigars
Step 1: Mix the Cheese Filling
This is the fun part—no fancy equipment needed! In a medium bowl, crumble the feta, then stir in the ricotta or cream cheese, parsley, and black pepper until the mixture is smooth and cohesive. The filling should be thick and spreadable but not runny, making it easy to roll up and ensuring each Turkish Cigar is packed with flavor.
Step 2: Prep the Phyllo Pastry
Unwrap your phyllo pastry and cover it with a barely damp towel; phyllo dries out quickly, so this step is essential. Place one sheet on a clean surface, and cut it lengthwise into three long strips. Work with one strip at a time, keeping the rest covered to prevent tears and cracks.
Step 3: Fill and Roll the Turkish Cigars
Take a strip of phyllo and lightly brush the surface with melted butter or olive oil—trust me, this is what makes each bite crisp and golden. Place a heaping teaspoon of the cheese filling near the bottom of the strip. Start by folding the bottom edge over the filling, fold in both sides, then roll the whole thing up snugly, just like you would a cigar. Seal the end with a bit of extra butter or water so your creations stay perfectly wrapped. Repeat with the remaining pastry and filling until you’ve assembled a beautiful tray of Turkish Cigars ready for the skillet.
Step 4: Fry Until Golden and Crisp
Pour about an inch of vegetable oil into a deep skillet and heat it over medium. Once the oil is shimmering (test with a tiny scrap of phyllo—it should sizzle instantly), gently lower in a few cigars at a time. Fry them for 2 to 3 minutes per side, turning as needed, until they’re gloriously golden. Don’t crowd the pan—give them space for those perfect crispy edges. Drain the finished Turkish Cigars on paper towels to whisk away excess oil and keep them extra crisp.
Step 5: Serve Hot and Enjoy
Lined up on a platter, fresh out of the pan, these Turkish Cigars are a guaranteed crowd-pleaser. Whether you’re serving as a party starter, a cozy snack, or part of a mezze spread, they’re addictive at any temperature, but nothing beats them hot and fresh.
How to Serve Turkish Cigars
Garnishes
The finishing touches can make your Turkish Cigars truly special. Try a sprinkle of extra chopped parsley, a dusting of sumac, or a handful of fresh mint for color and brightness. A little squeeze of lemon over the top just before serving adds zing and really wakes up all those flavors.
Side Dishes
Turkish Cigars shine alongside all sorts of fresh accompaniments. Set out a bowl of cool, creamy yogurt or herby tzatziki for dipping, or pair them with a simple chopped salad full of tomatoes, cucumbers, and fresh herbs. They’re also perfect with olives, roasted eggplant, or anything with that tangy Mediterranean vibe.
Creative Ways to Present
Don’t be afraid to get playful with your presentation! Stack Turkish Cigars tall in a glass for a festive display, or arrange them in overlapping rows on a platter with lemon wedges and scattering of herbs. For a modern twist, serve them alongside mini bowls of muhammara or spicy harissa for an unexpected kick.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Turkish Cigars left (which is impressive!), store them in an airtight container once cooled. Line the container with paper towels to absorb any excess moisture and keep the pastry crisp. They’ll stay tasty for up to 3 days in the fridge.
Freezing
Want to get ahead? You can assemble Turkish Cigars in advance, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer to a zip-top bag for up to a month. No need to thaw—just fry or bake straight from the freezer when you need a last-minute treat.
Reheating
To revive Turkish Cigars and restore their crispiness, a quick stint in a 350°F (175°C) oven for 8–10 minutes does the trick. Skip the microwave, which can make the pastry chewy rather than crunchy.
FAQs
Can I bake Turkish Cigars instead of frying?
Absolutely! Arrange your assembled cigars on a baking sheet, brush generously with oil or butter, and bake at 375°F for 18–20 minutes until perfectly golden. You get all the crunch without the extra oil.
What other herbs can I use in the filling?
Parsley is classic, but you can get creative! Try fresh dill, mint, or chives for a twist—the herbs should be finely chopped so they blend smoothly into the creamy cheese filling.
How do I keep my phyllo from drying out?
Phyllo loves to dry out, so keep any unused sheets covered with a lightly dampened towel, and work fairly quickly. Don’t stress if a sheet tears—a little patchwork and extra butter can fix almost anything!
Can I make Turkish Cigars ahead of time for a party?
Definitely! Assemble and refrigerate them (unbaked) for up to 24 hours, tightly covered. When you’re ready, just fry or bake straight from the fridge for fresh, crispy results on demand.
What dipping sauces go well with Turkish Cigars?
Try cooling yogurt, garlicky tzatziki, spicy harissa, or even a sweet chili sauce for something totally different. Turkish Cigars are endlessly dip-able, so don’t be afraid to experiment and find your own favorite match.
Final Thoughts
If you love warm, cheesy appetizers as much as I do, Turkish Cigars belong at the very top of your must-make list. They’re fun to assemble and even more fun to eat, so give them a try—your friends and family will thank you with every crunchy, creamy bite!
Print
Turkish Cigars Recipe
- Total Time: 40 minutes
- Yield: 18 cigars 1x
- Diet: Vegetarian
Description
Turkish Cigars are crispy, savory appetizers filled with a delicious mixture of feta cheese, ricotta or cream cheese, and fresh herbs, wrapped in delicate phyllo pastry and fried to golden perfection. These flavorful snacks are a popular Turkish dish, perfect for entertaining or enjoying as a snack.
Ingredients
Phyllo Pastry:
- 12 sheets phyllo pastry
Filling:
- 1 cup crumbled feta cheese
- 1/2 cup ricotta or cream cheese
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon black pepper
Others:
- 2 tablespoons melted butter or olive oil (for brushing)
- vegetable oil (for frying)
Instructions
- Prepare the Filling: In a bowl, combine feta cheese, ricotta or cream cheese, parsley, and black pepper until smooth and well blended.
- Assemble the Cigars: Lay one sheet of phyllo on a clean surface, cut into 3 strips, brush with butter or oil. Place filling near the bottom, fold, and roll up tightly like a cigar. Seal the end with more butter or water. Repeat with remaining phyllo and filling.
- Fry the Cigars: Heat vegetable oil in a skillet. Fry the cigars in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
- Serve: Serve warm as an appetizer or snack.
Notes
- These can be baked instead of fried—just brush with oil and bake at 375°F for 18–20 minutes until golden.
- Add a pinch of chili flakes or chopped mint to the filling for variation.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cigar
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
