Food Recipes Snacks Sigara Borek (Turkish Cheese Cigars) 5.0 (4,295) Add your rating & review Flaky phyllo dough, feta cheese, and finely chopped mixed herbs such as mint, parsley, and dill give these simple pastry rolls loads of flavor. By Nadia Roden Updated on April 17, 2023 Rate PRINT Share Trending Videos Close this video player Photo: © Quentin Bacon Active Time: 40 mins Total Time: 1 hr 10 mins Yield: 32 cigars Borek are one of the most popular dishes in Turkey, eaten from breakfast through dinner, including as a snack along with cocktails or afternoon tea. They can be made with different fillings: spiced lamb, spinach, potato or cheese. Making these Turkish cheese cigars is easy, as long as you set up an assembly line with the phyllo pastry, melted butter, and a bowl of the feta cheese mixed with eggs and chopped herbs. Egyptian cookbook author Claudia Roden had a ritual with her family when they prepared these snacks for a party: The three children worked at the kitchen table with piles of phyllo pastry and bowls of filling, and everybody took turns telling stories. Ingredients 14 ounces feta cheese 2 large eggs, beaten 1/2 cup finely chopped mixed herbs, such as mint, flat-leaf parsley and dill Salt and freshly ground pepper 16 sheets phyllo dough 6 tablespoons unsalted butter, melted Directions Preheat oven to 350°F. Blend feta with eggs and mixed herbs in a medium bowl and season with salt and pepper. Have 2 large baking sheets ready. Work with 2 sheets of phyllo at a time, keeping remaining sheets under a damp towel. Place 1 sheet of phyllo on a work surface and brush with some melted butter. Press a second sheet of phyllo on top. Cut phyllo lengthwise into 4 even rectangles. Spread 1 tablespoon of the feta cheese and herb filling along the short end of one of the phyllo rectangles, leaving about 1/2 inch on each side. Roll up phyllo, neatly tucking in the ends one-third of the way up to enclose filling, then continue to roll up phyllo with sides open. Transfer rolled-up cigar, seam side down, to a large baking sheet and brush with more melted butter. Repeat with remaining phyllo dough and feta cheese and herb filling. Bake borek for about 30 minutes, or until they are golden brown and crisp; switch baking sheets halfway through for even browning. Serve cigars hot or at room temperature. Make Ahead The bourek can be assembled up to 4 hours ahead to bake the same day. Cover them with plastic wrap and refrigerate. Bake the bourek just before serving. You can freeze bourek in an airtight container; thaw in the refrigerator and brush with melted butter before baking them. Originally appeared: February 2004 Rate It Print