Turkish Cheese Rolls Recipe – Turkey Special
This Turkish Cheese Rolls (Sigara Böreği) recipe brings you flaky phyllo—or traditional yufka—stuffed with a savory blend of feta or Turkish white cheese and fresh herbs. Rolled into elegant cigar shapes and fried until golden, these bites are irresistibly crispy—ideal as mezze appetizers or irresistible snacks
- Prep Time20 min
- Cook Time14 min
- Total Time34 min
Turkish Cheese Rolls Ingredients:
- 1 package phyllo dough (about 12-16 sheets)
- 1 ½ cups white cheese (such as feta or ricotta), crumbled
- ½ cup fresh parsley, chopped
- 1 tablespoon fresh dill (optional)
- 1 egg (for sealing)
- Salt and black pepper, to taste
- 1/4 cup olive oil or melted butter (for brushing)
- Vegetable oil (for frying)
- Lemon wedges (optional, for serving)
How to make Turkish Cheese Rolls:
Prepare the Filling:In a bowl, mix the crumbled cheese, chopped parsley, dill (if using), salt, and pepper until well combined.
Prepare the Phyllo Dough:Lay one sheet of phyllo dough on a clean surface. Cover the remaining phyllo sheets with a damp towel to prevent them from drying out.
Brush the phyllo sheet lightly with olive oil or melted butter. Place a second sheet on top and brush it with oil again. Repeat this process for two more sheets, creating a stack of 4 sheets.
Form the Rolls:Cut the stacked phyllo dough into 3 equal strips (lengthwise).
Place a tablespoon of the cheese mixture at the bottom of each strip. Fold in the sides of the dough and roll it up tightly into a cylindrical shape, like a cigar. Seal the edge with a little beaten egg to help it stay closed.
Fry the Rolls:Heat vegetable oil in a large pan over medium-high heat (about 2-3 inches deep).
Fry the rolls in batches, turning occasionally, until they are golden brown and crispy on all sides (about 3-4 minutes).
Remove from the oil and drain on paper towels to remove excess oil.
Serve:Serve the Sigara Böregi warm with a squeeze of lemon or a side of yogurt for dipping.
Recipe Notes:
To prevent splitting, bring the phyllo or yufka to room temperature before rolling and keep unused sheets covered with a slightly damp towel.
Secure each roll tightly and seal the edges with a bit of water or flour-paste “glue” to avoid filling leakage during frying.
For an herbaceous twist, mix parsley with chives, dill, or scallions into your cheese filling to brighten the flavor.
Make-ahead and freeze the uncooked rolls in a single layer. Fry directly from frozen whenever you’re ready.
To lighten up, you can bake instead of fry—brush rolls with oil and bake until golden and crisp.
