Cheese Pastries

Sigara böreği


Preparation info

  • Difficulty


  • Makes


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Large batches of these crispy cigar-shaped pastries are made in every household, as they are so popular. They can he made in advance, stored in a cool place, covered with a damp cloth and fried at the last minute. Made with strips of yufka filled with cheese, spinach or minced meat, the pastries can also he shaped into triangles (muska böregi,). See ispanaklı gözleme and tepsi böregi for the spinach and meat fillings. If necessary, substitute yufka with filo pastry, which often comes in rectangular sheets. Cut the sheets lengthways into strips at approximately 3in/8cm intervals, and proceed with the recipe.


  • 4 sheets yufka (8-10 sheets homemade yufka)
  • 4 eggs
  • 1 lb/450 g köy peyniri, beyaz peynir or feta large bunch of fresh mint, parsley and dill, chopped sunflower oil for frying


  • Put the cheese in a bowl with the eggs and the herbs. Mash with a fork and mix to a moist paste.
  • Lay the rounds of yufka on a flat surface, fold them in half, then roll each one into a long, loose cigar. Cut across the cigar at approximately 3in/8cm intervals and unwrap each piece into a long strip.
  • Take one strip and spoon a little of the cheese mixture on to the end nearest to you. Fold the corners over the mixture to seal it and then roll away from you into a tight cigar. As you reach the end of the strip, dip the end into a cup of cold water and then continue to roll up this prevents the cigar from unravelling. Always keep the yufka moist under a damp cloth while preparing the böregi.
  • Heat enough sunflower oil for deep-frying in a shallow pan. Fry the böregi over a medium heat until golden-brown. Serve warm.