Why You’ll Love This Recipe
Borek is a classic Turkish dish that’s both crispy and gooey, combining the flakiness of phyllo pastry with a savory filling of halloumi, feta, and fresh parsley. These Turkish Börek cigars are the perfect appetizer or snack, with each bite offering a satisfying crunch followed by a creamy and savory center. Quick to make and deeply flavorful, this recipe brings the authentic taste of Turkish cuisine straight to your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 10 sheets phyllo pastry (or traditional yufka), halved
- 1 bunch parsley, divided into sprigs or chopped
- 1 quart sunflower or mild vegetable oil (plus more for sealing and brushing)
- 8 ounces halloumi, cut into 20 strips
- 8 ounces feta cheese, crumbled
Directions
- Prepare the Phyllo: Remove the phyllo pastry from the package and cover it with a clean, damp towel to prevent it from drying out.
- Set Up the Pastry: Place one sheet of phyllo in front of you with the short side facing you.
- Add Parsley: Place a few sprigs or a small heap of chopped parsley near the edge of the phyllo closest to you.
- Add Cheese: Brush the folded phyllo lightly with oil. Add one strip of halloumi and about 1 tablespoon of crumbled feta next to the folded edge.
- Roll the Borek: Fold the side edges of the phyllo about 1/2 inch inward, then roll the sheet tightly into a cigar shape. Seal the end with a bit of oil to prevent it from unraveling.
- Repeat: Continue rolling the remaining phyllo sheets and filling with parsley, halloumi, and feta, keeping unused phyllo covered with the damp towel to prevent drying.
- Heat the Oil: Heat the sunflower or vegetable oil in a large pot over medium-high heat to 350°F (180°C).
- Fry the Börek: Fry the cigars in batches, turning them as needed for 3 to 5 minutes until golden brown on all sides. Use a slotted spoon to ensure even frying.
- Drain and Serve: Remove the Börek cigars from the oil and drain on paper towels or a brown paper bag. Serve immediately while hot and crispy.
Servings and Timing
- Servings: 20 cigars
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
Variations
- Cheese Variations: Try using different cheeses such as ricotta, mozzarella, or kasseri for a unique flavor.
- Herb Infusion: Add other herbs like dill or thyme to the filling for an extra burst of flavor.
- Vegan Version: Swap the halloumi and feta for plant-based cheese options and use olive oil instead of sunflower oil for frying.
- Baking Option: If you prefer to bake instead of fry, brush the rolled Börek with a little olive oil and bake at 375°F (190°C) for 25–30 minutes or until golden and crispy.
Storage/Reheating
- Storage: Store leftover Börek in an airtight container in the refrigerator for up to 3 days.
- Freezing: These Börek cigars freeze well. Place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 1 month.
- Reheating: Reheat in the oven at 350°F (175°C) for 10–12 minutes until heated through and crispy again.
FAQs
1. Can I use a different type of pastry?
Yes, you can use filo pastry or yufka, but phyllo is the most common and easiest to work with for these Börek cigars.
2. How do I prevent the phyllo from drying out?
Make sure to keep the phyllo sheets covered with a damp towel while you work to prevent them from drying out.
3. Can I make these in advance?
Yes, you can assemble the Börek cigars in advance and refrigerate or freeze them. Fry them just before serving for the best crispy results.
4. Can I bake these instead of frying?
Yes, you can bake the Börek cigars at 375°F (190°C) for 25–30 minutes until they’re golden and crispy, though frying gives them a distinct texture.
5. What can I serve with these Börek cigars?
These Börek cigars are great on their own or served with a yogurt-based dip, like tzatziki, or a simple tomato and cucumber salad.
6. Can I use a different filling?
Absolutely! You can use sautéed spinach, mushrooms, or ground meat as an alternative to the cheese filling for a different flavor profile.
7. How do I store leftover Börek?
Store leftover Börek in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to restore their crispy texture.
8. Can I make these with gluten-free pastry?
Yes, you can use gluten-free phyllo pastry to make these Börek cigars suitable for those following a gluten-free diet.
9. Can I freeze unbaked Börek cigars?
Yes, you can freeze the assembled but unbaked Börek cigars. When ready to bake or fry, you can cook them directly from frozen.
10. Can I make these Börek cigars without cheese?
Yes, you can make them without cheese by using vegetables or meat fillings instead. Adjust the seasoning as needed for a flavorful filling.
Conclusion
Turkish Börek cigars are a delicious, crispy treat that combines flaky pastry with a savory, cheesy filling. Whether served as an appetizer or snack, they’re sure to impress with their rich flavor and satisfying texture. With just a few ingredients and some simple steps, you can recreate this iconic Turkish dish at home, perfect for gatherings, parties, or just a cozy snack.
How to Make Traditional Borek Turkish Recipe at Home (Step-by-Step Guide)
- Total Time: 40 minutes
- Yield: undefined
- Diet: Vegetarian
Description
Borek is a classic Turkish dish that combines the flakiness of phyllo pastry with a savory filling of halloumi, feta, and fresh parsley. These Turkish Börek cigars are the perfect appetizer or snack, offering a satisfying crunch and creamy center.
Ingredients
10 sheets phyllo pastry (or traditional yufka), halved
1 bunch parsley, divided into sprigs or chopped
1 quart sunflower or mild vegetable oil (plus more for sealing and brushing)
8 ounces halloumi, cut into 20 strips
8 ounces feta cheese, crumbled
Instructions
- Prepare the Phyllo: Remove the phyllo pastry from the package and cover it with a clean, damp towel to prevent it from drying out.
- Set Up the Pastry: Place one sheet of phyllo in front of you with the short side facing you.
- Add Parsley: Place a few sprigs or a small heap of chopped parsley near the edge of the phyllo closest to you.
- Add Cheese: Brush the folded phyllo lightly with oil. Add one strip of halloumi and about 1 tablespoon of crumbled feta next to the folded edge.
- Roll the Borek: Fold the side edges of the phyllo about ½ inch inward, then roll the sheet tightly into a cigar shape. Seal the end with a bit of oil to prevent it from unraveling.
- Repeat: Continue rolling the remaining phyllo sheets and filling with parsley, halloumi, and feta, keeping unused phyllo covered with the damp towel to prevent drying.
- Heat the Oil: Heat the sunflower or vegetable oil in a large pot over medium-high heat to 350°F (180°C).
- Fry the Börek: Fry the cigars in batches, turning them as needed for 3 to 5 minutes until golden brown on all sides. Use a slotted spoon to ensure even frying.
- Drain and Serve: Remove the Börek cigars from the oil and drain on paper towels or a brown paper bag. Serve immediately while hot and crispy.
Notes
Try using ricotta, mozzarella, or kasseri for a unique flavor variation.
Add other herbs like dill or thyme for extra flavor.
For a vegan version, swap the halloumi and feta for plant-based cheese options and use olive oil for frying.
To bake instead of frying, brush the rolled Börek with olive oil and bake at 375°F (190°C) for 25–30 minutes or until golden and crispy.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cigar
- Calories: 200
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
