Sigara Boregi Recipe

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4–5 minutes.

Add the chopped spinach to the skillet and cook, stirring, until wilted and any excess moisture is mostly evaporated, about 3–4 minutes. Remove from heat and let cool for 5 minutes.

Transfer the cooked spinach and onion to a bowl and squeeze gently (with hands or a clean towel) to remove excess liquid. This prevents soggy pastries.

Stir in the crumbled feta, chopped parsley, dill, lemon zest (if using), ground black pepper and 1/4 teaspoon salt. Taste and adjust seasoning—remember feta is salty, so add more salt only if needed.

Set the filling aside to cool completely while you prepare wrappers. Filling can be refrigerated briefly if needed; bring back to cool-room temperature before wrapping.

If using phyllo: keep sheets covered with a damp towel so they don't dry out. Melt the butter and keep it warm. If using larger yufka sheets, cut each sheet into 4–6 long strips (about 3–4 inches wide) depending on desired cigar size. If using phyllo, stack two sheets for strength and cut stack into strips roughly 3–4 inches wide and 10–12 inches long.

Make a flour-water paste to seal: mix 1 tablespoon flour with 2 teaspoons water until smooth.

Place one phyllo/yufka strip on your work surface with the long side nearest you. Lightly brush the strip with melted butter along the length and across the edges (this helps crispness and sealing).

Spoon about 1.5 tablespoons of filling near the lower left corner of the strip (closer to you), forming a small log about 3 inches long. Don’t overfill—leave at least 1/2 inch margin on sides and bottom for folding.

Fold the lower left corner of the strip over the filling to encase it, then fold the side edges in once or twice to create a snug cylinder. Continue rolling upwards toward the top, keeping it tight. Brush a little flour-water paste along the top edge to seal the roll. Repeat with remaining strips and filling. You should get about 24–30 cigars depending on strip size and filling amounts.

Place finished cigars on a tray lined with parchment and lightly brush each cigar all over with melted butter. This yields a golden, crisp crust once fried; alternatively you can brush just before frying.

Pour oil into a deep, heavy pot or deep-fryer to a depth of 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of phyllo — it should sizzle and brown gently within 30–45 seconds.

Fry the cigars in batches of 6–8 (do not overcrowd) for 2.5–4 minutes, turning occasionally so they brown evenly, until golden and crisp. Adjust heat as necessary to keep oil at a steady 325–350°F; too hot will brown outside before filling warms.

Use a slotted spoon or spider to transfer fried cigars to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 1–2 minutes to firm up and drain excess oil.

If needed, reheat oil to proper temperature between batches. Serve warm.

Arrange sigara böreği on a platter. Serve with lemon wedges and plain or garlic yogurt for dipping. These are best served warm and fresh; if making ahead, re-crisp in a 350°F (175°C) oven for 6–8 minutes.