Turkish Cigars Recipe
Imagine biting into a perfectly crispy roll that shatters to reveal a creamy, savory cheese filling laced with fresh herbs – that’s the magic of Turkish Cigars. These irresistible appetizers, also known as sigara böreği, are a staple at Turkish gatherings for good reason: they’re golden, crunchy, and packed with flavor, making them absolutely impossible to stop at just one. Whether you’re hosting a party, planning a mezze night, or looking for an addictive snack, Turkish Cigars bring a touch of Mediterranean sunshine to any table.
Ingredients You’ll Need
The beauty of Turkish Cigars lies in their simplicity – every ingredient plays a starring role in building flavor and texture. With just a handful of staples, you’ll create a dish that tastes far greater than the sum of its parts. Here’s what you need and why each element matters:
- Phyllo dough: Ultra-thin, flaky sheets that fry up beautifully crisp, providing the iconic crunch Turkish Cigars are famous for.
- Feta cheese: Offers tangy, salty notes and a creamy texture that melts perfectly into the filling.
- Ricotta cheese: Adds softness and a subtle sweetness, balancing the stronger flavor of feta and making the filling luxuriously smooth.
- Fresh parsley: Brings a pop of color and fresh, herbal brightness that cuts through the richness of the cheeses.
- Ground black pepper: Just a touch gives gentle warmth and depth without overpowering the other flavors.
- Egg: Lightly beaten to seal the cigars shut – ensuring they stay together and don’t unravel while frying.
- Vegetable oil: For frying, it delivers that signature golden crunch and keeps the phyllo wonderfully light.
How to Make Turkish Cigars
Step 1: Mix the Filling
Start by grabbing a medium bowl and combining the crumbled feta cheese, ricotta cheese, chopped parsley, and ground black pepper. Mash and mix everything together until you have a cohesive, slightly chunky mixture. The feta brings bold flavor, while the ricotta keeps things creamy – together, they create the perfect base for Turkish Cigars.
Step 2: Prep the Phyllo Dough
Lay one sheet of phyllo dough flat on a clean, dry surface. Using a sharp knife or kitchen scissors, cut the sheet into three equal strips lengthwise. Keep the remaining phyllo sheets tucked under a barely damp cloth to prevent them from drying out and cracking, which makes rolling much easier.
Step 3: Fill and Roll
Spoon about one tablespoon of the cheese mixture near the bottom edge of one phyllo strip. Fold the long sides in just slightly over the filling – this will help keep the filling tucked in snugly. Then, roll the strip up tightly from the bottom, creating that signature cigar shape. When you reach the end, brush the edge with a little beaten egg to seal it. Repeat this process with the remaining phyllo and filling until you have a batch of neatly rolled Turkish Cigars.
Step 4: Fry to Crispy Perfection
Pour vegetable oil into a deep skillet, enough for shallow frying, and heat over medium heat. Once hot, add the cigars in batches – don’t overcrowd the pan. Fry, turning occasionally, until each Turkish Cigar is golden brown and crispy on all sides, about 2 to 3 minutes per side. Transfer them to a paper towel-lined plate to drain off any excess oil.
Step 5: Serve and Enjoy
Arrange your freshly fried Turkish Cigars on a platter and serve them warm, ideally while they’re still audibly crunchy and the filling is irresistibly creamy. They’re best enjoyed fresh, but you’ll learn how to store and reheat them below if you happen to have leftovers.
How to Serve Turkish Cigars
Garnishes
A handful of fresh herbs, such as chopped parsley, dill, or mint, scattered over your Turkish Cigars adds instant brightness and a pop of color. For a Mediterranean twist, a light dusting of sumac or a sprinkle of sesame seeds also works wonders. If you love a little extra zing, serve with lemon wedges on the side for drizzling.
Side Dishes
These savory rolls are fantastic alongside cool, creamy dips like garlicky yogurt or tzatziki. For a complete mezze platter, pair Turkish Cigars with marinated olives, sliced tomatoes, cucumber salad, or roasted red peppers. They also make a delightful starter before a hearty Turkish stew or grilled vegetables.
Creative Ways to Present
Pile your Turkish Cigars high on a rustic wooden board for a casual, shareable vibe, or stand them upright in a tall glass for a playful, party-ready touch. For special occasions, arrange them in a circular pattern on a platter with small bowls of dip in the center – they’ll look like edible rays of sunshine! You can even tie a bunch together with a chive “ribbon” for a whimsical presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftover Turkish Cigars, let them cool completely before transferring to an airtight container. Store them in the fridge for up to three days. To keep them from getting soggy, place a layer of paper towel between each layer of cigars to absorb excess moisture.
Freezing
For longer storage, Turkish Cigars freeze beautifully. Assemble and roll them but don’t fry yet; arrange in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready, fry them straight from frozen, adding an extra minute or two to the cooking time – no thawing necessary!
Reheating
To recapture the original crispiness, reheat leftover Turkish Cigars in a 375°F (190°C) oven for about 10 minutes, or until hot and crunchy. Avoid microwaving, as it tends to make the phyllo dough limp, but a quick stint in the oven or air fryer brings them right back to life.
FAQs
Can I bake Turkish Cigars instead of frying?
Absolutely! For a lighter option, brush the rolled cigars with oil and bake at 375°F (190°C) for 20 to 25 minutes until golden and crisp. You’ll still get that satisfying crunch, but with less oil involved.
What else can I put in the filling?
Get creative! Turkish Cigars are delicious with a pinch of chopped fresh mint or dill in the filling. You can also add a little grated mozzarella for extra stretch or a few chili flakes for gentle heat.
Can I make these ahead of time for a party?
Yes – you can assemble Turkish Cigars a day in advance, cover tightly, and refrigerate until ready to fry or bake. This makes them perfect for entertaining since you can prep ahead and cook last minute for maximum freshness.
Why is my phyllo dough tearing?
Phyllo can dry out and become brittle very quickly. Always keep unused sheets covered with a damp (not wet) cloth and work swiftly. If it tears, just patch with another small strip – once rolled and cooked, no one will notice!
What dips go best with Turkish Cigars?
Classic Turkish Cigars love creamy, tangy dips like yogurt sauce, tzatziki, or even a spicy harissa mayo. For a fun twist, try an herbed labneh or a roasted red pepper dip to complement the cheeses inside.
Final Thoughts
There’s just something irresistible about a plate of golden, crispy Turkish Cigars – they never last long! Whether you’re whipping them up for a quick snack, a family gathering, or a festive party, these cheesy, crunchy rolls are guaranteed to win hearts. Give them a try and watch them disappear before your eyes!
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Turkish Cigars Recipe
- Total Time: 30 minutes
- Yield: 18 cigars 1x
- Diet: Vegetarian
Description
Discover the authentic flavors of Turkish cuisine with these crispy and savory Turkish Cigars, also known as Sigara Böreği. Delicately rolled phyllo dough filled with a creamy blend of feta and ricotta cheeses, enhanced with fresh parsley and seasoned with black pepper. Perfect as a delightful appetizer or party snack, fried to golden perfection for a satisfyingly crunchy bite.
Ingredients
Filling
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon ground black pepper
Wrapper
- 6 sheets of phyllo dough
- 1 egg, lightly beaten (for sealing)
- Vegetable oil for frying
Instructions
- Prepare the filling: In a medium bowl, thoroughly combine the crumbled feta cheese, ricotta cheese, chopped fresh parsley, and ground black pepper until well blended and consistent in texture.
- Cut the phyllo dough: Lay one sheet of phyllo dough flat on a clean surface. Cut it lengthwise into 3 equal strips. Cover the remaining phyllo sheets with a damp cloth to keep them moist and prevent drying out.
- Fill and roll the cigars: Place about 1 tablespoon of the cheese mixture near the bottom edge of a phyllo strip. Fold the sides of the strip slightly inward and roll it tightly from the bottom into a cigar shape. Brush the top edge with the beaten egg to seal the roll securely.
- Repeat the process: Continue filling, folding, and rolling the remaining strips of phyllo dough with the cheese mixture, sealing each with beaten egg to prevent unrolling during frying.
- Heat the oil: In a deep skillet or frying pan, heat vegetable oil over medium heat until hot but not smoking, suitable for frying.
- Fry the cigars: Carefully place the rolled cigars in the hot oil in batches, turning occasionally to ensure even frying. Cook for approximately 2 to 3 minutes per side or until they are golden brown and crispy.
- Drain and serve: Remove the fried cigars from the oil with a slotted spoon and place them on paper towels to drain excess oil. Serve warm to enjoy their crispiness and full flavor.
Notes
- You can bake these instead of frying by brushing them lightly with oil and baking at 375°F (190°C) for 20–25 minutes until golden and crispy.
- For extra flavor, try adding fresh mint or dill to the cheese filling.
- Handle phyllo dough gently and keep covered with a damp cloth to prevent it from drying and cracking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cigar
- Calories: 95
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 15mg
