If you’re looking for a show-stopping appetizer that’s crispy on the outside and irresistibly creamy within, look no further than Turkish Cigars. These golden, crunchy rolls are filled with a tangy mix of feta and ricotta, flecked with fresh parsley, then snuggled in delicate phyllo and quickly fried for a bite that’s pure magic. Whether you’re new to Turkish cuisine Appetizer
Ingredients You’ll Need
Making Turkish Cigars doesn’t require a stash of exotic supplies — just a little care and a handful of fresh, simple ingredients that work together for an explosion of flavor and texture. Here’s what makes each bite unforgettable:
- Phyllo dough sheets (10): This paper-thin pastry bakes or fries up ultra-crisp, holding the creamy filling with a satisfying crunch.
- Feta cheese (1 cup, crumbled): Brings big, tangy flavor and just enough saltiness for contrast.
- Ricotta cheese (1/2 cup): Lightens and softens the filling for a creamy, pillowy bite.
- Fresh parsley (1/4 cup, chopped): Adds freshness, fragrance, and a pop of verdant color in every roll.
- Egg yolk (1): Binds the cheeses and helps create a luscious, rich filling.
- Ground black pepper (1/4 teaspoon): Offers gentle warmth and depth to balance the creamy richness.
- Salt (1/4 teaspoon, optional): Boosts flavors, but taste your feta first; you might not need it!
- Olive oil or melted butter (2 tablespoons, for brushing): Ensures the cigars seal well and crisp perfectly when cooked.
- Vegetable oil (for frying): A neutral oil that lets the flavors shine and forms the ideal crispy crust.
How to Make Turkish Cigars
Step 1: Mix the Creamy Cheese Filling
Start by grabbing a medium bowl and combining your crumbled feta and ricotta cheeses. Add the chopped parsley, egg yolk, ground black pepper, and a pinch of salt if your feta isn’t too briny. Stir everything together until the mixture is creamy, lush, and flecked with green — try not to taste too much, or you might run out before the cigars are even assembled!
Step 2: Prep Your Phyllo Sheets
Phyllo can dry out quickly, so keep all but one sheet safely tucked under a lightly damp towel. Lay your working sheet on a clean surface and, using a sharp knife, slice it lengthwise into three even strips. This is the perfect size for classic Turkish Cigars: snackable and easy to handle.
Step 3: Fill and Roll the Cigars
Scoop about a tablespoon of the cheesy filling onto the bottom end of each phyllo strip. Fold the sides in gently (like tucking in a baby burrito!) to keep that creamy center secure, then roll tightly upwards into a sleek, cigar-like shape. Brush the final edge with olive oil or melted butter — it acts like glue and ensures your Turkish Cigars stay sealed while they cook.
Step 4: Repeat and Finish the Batch
Continue the rolling process until you’ve used up all your filling and phyllo strips. Be patient and treat each roll with care; the delicate pastry is worth the gentle touch. Every finished piece feels like a little edible present!
Step 5: Fry to Crispy Perfection
Pour vegetable oil into a large, deep skillet to a depth of 1 to 2 inches, then heat it over medium. Once shimmering-hot (test by dropping in a small scrap of phyllo – it should sizzle), fry the cigars in batches. Turn them occasionally until every side is a deep, even golden (about 2 to 3 minutes per side). Remove with a slotted spoon and drain well on paper towels so they stay irresistibly crispy.
Step 6: Serve and Enjoy!
Arrange your fresh Turkish Cigars on a platter and serve while still warm — the contrast between the flaky shell and soft filling is absolutely dreamy. Don’t be surprised if you immediately need to make another batch!
How to Serve Turkish Cigars
Garnishes
A sprinkle of finely chopped parsley or a dusting of ground sumac can bring a pop of color and lift the flavors to new heights. For extra flair, I love a squeeze of lemon over the platter just before serving; it adds zesty brightness against the rich filling.
Side Dishes
Pair your Turkish Cigars with cool, creamy dips like thick plain yogurt, herbed yogurt sauce, or even a sweet chili dip for a tempting contrast. They also work beautifully alongside a crisp salad of tomatoes, cucumber, and mint or as part of a larger mezze spread with olives, pickles, and warm flatbread.
Creative Ways to Present
If you’re putting out a party spread, stack your Turkish Cigars standing upright in a tall glass for a dramatic appetizer tower, or coil them in concentric circles on a beautiful serving platter. Skewer each one with a fancy toothpick for easy mingling or nestle them in individual cones made from parchment for a grab-and-go treat — your guests will love the unexpected twist!
Make Ahead and Storage
Storing Leftovers
Once your Turkish Cigars have cooled completely, store any leftovers in an airtight container in the fridge. They’ll keep for up to three days, although the crispy phyllo is always best fresh out of the pan. If you’re planning ahead for a party, you can even prep them a day in advance and fry just before guests arrive.
Freezing
For longer-term storage, assemble your cigars fully, but don’t fry them yet. Place the rolled, uncooked cigars on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to two months — just fry directly from frozen, allowing an extra minute or so until crispy, and you’ll have Turkish Cigars on standby anytime the craving hits!
Reheating
Reviving leftover Turkish Cigars is easy: arrange them in a single layer on a baking sheet and reheat in a preheated 350°F oven for 8 to 10 minutes. Avoid the microwave, which will make them soggy. A quick bake restores their signature shatteringly crisp exterior.
FAQs
Can I bake Turkish Cigars instead of frying?
Absolutely! For a lighter version, arrange the rolled cigars on a baking sheet and brush generously with oil or melted butter. Bake at 375°F for 15 to 18 minutes, or until golden and crisp. They’ll be just as snackable, with a touch less indulgence.
What are some tasty variations for the filling?
You can add a sprinkle of red pepper flakes for a hint of heat, a bit of chopped fresh mint for brightness, or even swap half the parsley for fresh dill. Some cooks tuck in finely chopped spinach or caramelized onions – Turkish Cigars are endlessly customizable to your palate!
Can I use store-bought phyllo dough?
Absolutely! Store-bought phyllo works perfectly and saves a ton of time. Just remember to thaw it overnight in the fridge and handle it gently; cracked or dry phyllo is hard to work with. Keep unused sheets covered at all times.
Are Turkish Cigars served hot or at room temperature?
They’re at their crunchy, melty-cheese best when served hot and fresh, right after frying or baking. But Turkish Cigars can also be enjoyed at room temperature, making them a great addition to picnic baskets, lunchboxes, or party buffets.
Is it possible to make these gluten-free?
Conventional phyllo dough contains wheat, but there are gluten-free phyllo options in some specialty stores. A rice paper wrapper is another fun, though nontraditional, alternative. Play around and find the version that works for your needs!
Final Thoughts
Once you try these Turkish Cigars, there’s simply no going back — they turn any gathering into a celebration! Whether you fry up a batch for a party, a family dinner, or just to treat yourself on a cozy night in, you’ll fall for the contrast of flaky phyllo, vibrant herbs, and warm, melty cheese. I hope you’ll give Turkish Cigars a spot on your next menu – they’re an absolute crowd-pleaser and so much fun to make.
Print
Turkish Cigars Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 cigars
- Category: Appetizer
- Method: Frying
- Cuisine: Turkish
- Diet: Vegetarian
Description
These Turkish Cigars are crispy, savory appetizers filled with a delicious blend of feta, ricotta, and fresh herbs, wrapped in delicate phyllo dough. Perfect for entertaining or as a flavorful snack.
Ingredients
Filling:
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1/4 cup chopped fresh parsley
- 1 egg yolk
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt (optional)
Other:
- 10 sheets phyllo dough, thawed
- 2 tablespoons olive oil or melted butter (for brushing)
- Vegetable oil for frying
Instructions
- Prepare the Filling: In a bowl, mix feta cheese, ricotta, parsley, egg yolk, black pepper, and salt (if using) until well combined.
- Assemble the Cigars: Lay one sheet of phyllo dough on a clean surface. Cut into 3 strips lengthwise. Place a tablespoon of filling near the bottom of each strip. Roll tightly like a cigar, folding the sides over the filling. Seal the end with olive oil or melted butter.
- Fry the Cigars: Heat vegetable oil in a skillet. Fry the cigars in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels.
- Serve: Enjoy warm as an appetizer or snack.
Notes
- You can bake the cigars at 375°F for 15-18 minutes for a lighter version.
- Enhance the filling with red pepper flakes or mint for extra flavor.
- Serve with yogurt dip or sweet chili sauce for a tasty accompaniment.
Nutrition
- Serving Size: 1 cigar
- Calories: 110
- Sugar: 0 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 25 mg
