Turkish Cheese Rolls Recipe – Turkey Special
Turkish Cheese Rolls is a popular Turkish snack made from crispy, golden-brown phyllo dough rolled around a savory filling of cheese, herbs, and spices. The name “sigara” means “cigarette,” referring to the roll’s thin, cylindrical shape, resembling a cigarette. These delicious rolls are typically filled with a mixture of white cheese (often feta or similar soft cheese), parsley, and sometimes a touch of dill or other herbs. Fried to perfection, they are crunchy on the outside and gooey on the inside, making them a favorite appetizer or snack in Turkish cuisine. Served hot with a squeeze of lemon or alongside a yogurt dip, Sigara Böregi is an irresistible treat that’s perfect for any occasion.
- 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:
Phyllo Dough Handling:Phyllo dough can dry out quickly, so keep the sheets covered with a damp cloth while you work. If the dough starts cracking, you can brush it with a bit more oil to keep it pliable.
Cheese Variations:While feta is the most common cheese used, you can experiment with other cheeses like ricotta, mozzarella, or a mixture of cheeses for a creamier filling.
Baking Option:If you prefer to bake the rolls instead of frying them, preheat the oven to 375°F (190°C). Arrange the rolls on a baking sheet lined with parchment paper, brush them with a little olive oil, and bake for about 20-25 minutes, or until golden and crispy.
Serving:These cheese rolls are best served fresh and hot, as they lose their crispiness as they cool. Serve with a dollop of yogurt or a sprinkle of fresh herbs for extra flavor.
Make-Ahead:You can assemble the rolls ahead of time and refrigerate them before frying. Just make sure to cover them with plastic wrap so the phyllo dough doesn’t dry out.
