Friday, September 7, 2012


Börek is a general Turkish term for filled pastries. It can be filled with cheese, ground meat, or vegetables (spinach, leeks, onion, chard, potato, eggplant so on.....) and fresh herbs (such as; parsley, dill, mint, and basil).

Note from Wikipedia: Börek (also burek, brik, piroq and other variants) is a family of baked or fried filled pastries made of paper thin handmade dough known as yufka (phyllo). Invented in Central Asia by nomadic Turks, it became a popular element of Ottoman cuisine.

When I came to the USA, especially the first couple of years, It was very hard to find a good feta cheese. Feta that I found was crumbled type and extremely salty. Since then I had a habit to mix the feta with less salty cheeses when I make any kind of Turkish savory pastry.

I made a twist to this traditional, classic taste, Cigar Borek and added the cream cheese. While cream cheese brings creaminess and takes out salty taste of the feta, smoky and tangy taste of the feta stays. If the feta cheese is not salty, you can use only the feta cheese without adding any other cheeses. In order to get salt out from the feta you can cover it with water let it sit for a while and change the water couple of time.

This cigar shaped appetizer is crispy outside, creamy and soft inside. It makes a great snack for kids. Can be made ahead and also be frozen uncooked.

Serves: 6 (2 for each)   Preparation: 10 minutes   Cook time: 10 minutes


Yufka- SERA brand ½ package-12 leaves of triangle Yufka (Turkish handmade dough leaves), at room temperature. (Yufka leaves dont dry fast like thin Phyllo dough but you can cover with kitchen towel if you wish).

·         1/2 cup feta cheese, crumbled
·         4 oz cream cheese or Mexican blend cheese.
·         1/3 cup parsley, chopped
·         1 egg yolk
·         1 cup Canola oil for frying


  1. In a medium bowl combine feta, cream cheese, parsley and egg yolk and set aside.

  1. Place some water in a small bowl.

  1. Put about 1 tbsp cheese filling on the long side, bottom side of triangle shape phyllo leaves.

  1. First fold the ends from the outside to the inside about 1 inch then roll it up.  When you come to last 3 inch soak the pointed end in the water and roll it up.

  1. Heat the frying oil. Deep fry cigar borek over medium heat until they get light golden brown. Place on a paper towel lined plate to drain excess oil.

  1. Serve cigar borek warm and enjoy.

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