Sigara börek are slender, crisp yufka rolls filled with stretchy cheese and fragrant herbs. The key is to moisten the pastry generously with water, roll it tightly, and fry over moderate heat — that way the rolls stay neat, evenly golden, and do not burst open.
Ingredients
- Triangular yufka sheets — 10 pieces
- Feta or brined white cheese — 7 oz | 200 g
- Mozzarella — 5.3 oz | 150 g
- Parsley — 0.7 oz | 20 g
- Sweet paprika — 1 tsp | 1 tsp
- Chili flakes — a pinch (optional)
- Water for moistening the pastry — 2.7 fl oz | 80 ml
- Refined vegetable oil for frying — 1 1/4 cups | 300 ml
- Paper towels for draining
Step-by-step recipe
- Prepare the filling: mash the feta or brined cheese with a fork, add finely chopped parsley, sweet paprika, a pinch of chili if using, and the mozzarella grated on a coarse grater. Mix until smooth and well combined.
- Unfold a triangular yufka sheet. Brush or wet it generously with water, especially the edges — this helps the rolls seal properly.
- Place 1 to 1 1/2 tbsp of filling near the short side of the sheet, fold the sides toward the center, and roll up tightly. Brush the tip with water again and press to seal. Repeat with the remaining sheets.
- Pour a layer of refined oil about 1/2 to 3/4 inch deep into a skillet and heat over moderate temperature: the oil should sizzle, but not smoke.
- Fry the rolls in batches for 2 to 3 minutes per side until evenly golden. If the oil gets too hot, lower the heat — the börek will not burn and will cook through.
- Transfer to paper towels to drain excess oil. Serve hot.
Serving
Serve sigara börek with yogurt sauce, ayran, or fresh vegetables. They are excellent hot or warm — a perfect appetizer for any table.
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Tips and variations
- Oil temperature: aim for 320–340°F | 160–170°C. At a higher temperature, the crust darkens too quickly while the inside stays undercooked.
- Do not overfill: too much cheese may leak out during frying.
- If the yufka has dried out, dampen it a little more generously and keep it under a slightly damp towel while shaping the rolls.
- Baking instead of frying: brush the rolls lightly with oil and bake at 390°F | 200°C for 15–18 minutes until deeply golden.
- Flavor variations: add dill, mint, scallions, or a pinch of cumin for a more Eastern accent.
Nutrition
| Calories | ≈ 430 kcal |
| Protein | ≈ 17 g |
| Fat | ≈ 27 g |
| Carbohydrates | ≈ 30 g |
| Fiber | ≈ 2 g |
| Sodium | ≈ 950 mg |
FAQ
What can I use instead of yufka if I can’t find it?
Thin phyllo dough or very thin lavash will work. Handle it quickly and carefully, moisten the edges with water, and make sure to seal the seam well.
Can I make this without deep-frying?
Yes. Brush the rolls with oil and bake at 390°F | 200°C for 15–18 minutes until golden, turning once for an even crust.
How do I keep the rolls from getting soggy or opening up?
Do not blend the filling into a paste — leave a little texture. Moisten the edges generously with water and start frying seam-side down. Keep the oil at a moderate temperature and do not overheat it.