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Sigara boregi

Borek, boregi, briouats, briks, empanadas, pitas, and pastillas are the various names for the small turnovers from the countries surrounding the Mediterranean. Borek is a generic term for a whole range of Turkish pastries that come in various shapes, such as triangles, squares, semicircles, and cigar rolls. They are made with puff pastry, leavened dough, short crust, phyllo dough or yufka, the Turkish version of phyllo dough, and stuffed with anything from greens and leeks to cheese and herbs. Borek are delicious on their own, as part of a meze spread, but are also an excellent accompaniment to a bowl of soup.


•  12 ounces feta cheese

•  4 tablespoons grated Kefalotyri or Parmesan cheese

•  1 egg, lightly beaten

•  Pinch of nutmeg

•  2 tablespoons chopped fresh chives

•  2 tablespoons chopped fresh dill

•  2 tablespoons chopped fresh mint

•  2 tablespoons chopped fresh parsley

•  4 tablespoons pine nuts, toasted

•  Kosher salt and freshly ground pepper

•  1 package frozen triangle cigar dough (Yufka)

•  6 tablespoons butter, melted



  1. To make the filling, mash together the feta, Kefalotyri, egg, nutmeg, chives, dill, mint, parsley, pine nuts, salt and pepper. Reserve.

  2. Place 1 tablespoon of the filling on each triangle Yufka piece, 1-inch away from the wide edge. Spread out in a thin log to leave 1/2-inch space on either side.

  3. Fold over outer corners like a burrito, then roll burek up toward the top corner. Dip the corner of the yufka into water and seal.

  4. After all the pieces are wrapped, fry the cigars in oil until gold brown and crisp.

Alternate method using phyllo dough sheets.

It is best to use a thicker quality of phyllo, which is not as easy to tear during cooking. If the phyllo sheets are too thin, use 2 strips together and brush with butter or oil in between.

  1. Take out the sheets of phyllo only when you are ready to use them, as they dry out. Cut the sheets into 4 rectangles each, about 12 by 4 inches, and put them in a pile on top of each other. Brush the top strip lightly with oil or melted butter.

  2. Take a heaping teaspoon of filling and place it at one of the 4 inch ends of the strip in a thin sausage shape along the edge, about 1 inch from it and 1 inch from the side edges. Roll up the top sheet with the filling inside like a cigarette. Turn the sides in when you’ve rolled it about a third of the way to trap the filling, then continue to roll. Repeat with the remaining phyllo sheets.

  3. Preheat the oven to 375F degrees. Place the cigars close to each other on a greased baking sheet and brush the tops with oil or melted butter. Bake for 15 to 20 minutes until golden brown and crisp.

  4.  Serve warm or at room temperature.

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