Börek Cigars with Mince and Feta

5 from 3 votes
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 266 kcal


  • 25 triangular Yufka pastry sheets
  • 250 g Minced meat (beef and / or lamb)
  • 150 g Feta
  • 2 Garlic cloves
  • 0,5 bunch Parsley
  • Pepper
  • Crushed red pepper
  • Thyme
  • Cumin
  • Olive oil



  • You can get all the ingredients fresh, tasty and cheap in the nearest Turkish supermarket. It is worth stopping by!


  • Wash the parsley, pluck from the stems and chop finely.
  • Fry the minced meat in a little fat or in a non-stick pan until crumbly.
  • Stir in the pressed garlic, a little pepper, pul biber, thyme, cumin and the parsley.
  • Remove the mixture from the heat, fold in the crumbled feta and let cool.


  • Stack the Yufka pastry sheets in front of you with the long side down.
  • Moisten the lower half slightly with water. This works best with a pastry brush.
  • Spread 1 tablespoons of the minced meat filling about 2 cm long over the wide end, leaving 2 cm space at the edge. It feels less filling than you might think.
  • Fold in the edges, wrap the lower end around the filling and roll up tightly. Halfway through, brush the tip of the dough sheet with a little more water and stick the roll while rolling.


  • Fill a sufficiently large pan 0.5 cm high with olive oil and heat it over medium heat. Then reduce the heat.
  • Put the dough rolls in the oil and fry over low heat. You can tell that the lower part is finished when it is no longer saggy but firm. When turning, the surface should be golden yellow.
  • Fry the underside until firm and golden yellow, then remove the Böreks and let them drain on kitchen towels. Proceed in the same way with the next dough rolls.


  • Börek is very easy to prepare so that it tastes very good cold as a snack the next day.
  • But try the freshly fried Böreks from the pan while they are still hot and crispy. Hammer!


Serving: 100gCalories: 266kcalCarbohydrates: 1.3gProtein: 14.8gFat: 22.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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