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Loading...Crispy golden Turkish cigar pastries are filled with tangy feta cheese and fresh parsley, then wrapped in delicate phyllo and pan-fried until shatteringly crisp. These slim, hand-rolled bites are a staple of Turkish tea time and mezze spreads, perfect for dipping into cool yogurt.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings4
Yield16 rolls (4 servings)
Nutrition Facts
Per serving (estimated)
- 345 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 26 gCarbs
- 1 gFiber
- 1 gSugar
- 10 gProtein
- 540 mgSodium
- 125 mgPotassium
- 190 mgCalcium
- 2 mgIron
- 6 mgVitamin C
- 420 mcgVitamin A
Ingredients
For the Filling
- 8 oz (225 g) crumbled feta cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh dill
- 1 large egg, lightly beaten
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon grated nutmeg
For Assembly
- 12 sheets (about 9×14 in) thin phyllo dough, thawed
- 1/2 cup (115 g) unsalted butter, melted
- 2 cups neutral frying oil (such as sunflower or canola)
For Serving (optional)
- 1 cup plain whole-milk yogurt
- 1 teaspoon sumac, for dusting
Directions
- In a medium bowl, combine the crumbled feta, parsley, dill, beaten egg, black pepper, and nutmeg; mash with a fork until the mixture holds together when pinched.
- Unroll the phyllo on a clean surface, keeping the stack covered with a slightly damp kitchen towel to prevent drying. Cut the stacked sheets lengthwise into 3-inch-wide strips.
- Place 1 rounded teaspoon of filling near one short end of each strip. Fold the corner over the filling diagonally to form a triangle, then continue folding flag-style, keeping the roll taut, until you reach the end of the strip.
- Brush the final edge with melted butter to seal, then set each finished roll seam-side down on a parchment-lined tray. Cover loosely while you roll the remaining strips.
- Heat the frying oil in a deep skillet to 340°F (170°C). Fry 4 to 5 rolls at a time, turning once, for 2 to 3 minutes total, until deeply golden and crisp on all sides.
- Transfer fried rolls to a paper towel-lined plate to drain. Keep warm in a low oven while you finish the rest.
- Arrange the warm pastries on a platter, dust lightly with sumac, and serve immediately with a bowl of cold plain yogurt for dipping.
Cook’s Notes
- Always keep unused phyllo covered with a barely damp towel; it dries out and cracks within minutes.
- For a lighter version, brush the rolls generously with melted butter and bake at 400°F (200°C) for 18 to 22 minutes instead of frying.
- Use Turkish beyaz peynir or a blend of feta with a little ricotta for a milder, creamier filling.
- Serve within 10 minutes of frying so the phyllo stays crisp; rewarmed rolls lose their signature shatter.
- A pinch of Aleppo pepper or crushed red pepper flakes in the filling adds gentle heat without overpowering the cheese.
