Ottoman palace cooks rolled yufka this thin in 1500s Istanbul—so delicate it earned the name 'cigarette' for its tight, smoky-thin shape.
Cigarette Borek with Ground Meat
Indulge in the irresistible delight of Cigarette Borek, a Turkish treat that wraps tender ground meat in flaky layers of golden filo pastry. With a perfect blend of aromatic spices and a crispy finish, these savory rolls are a must-try snack that will have your taste buds dancing! Whether enjoyed as an appetizer or a satisfying bite on their own, these crispy delights are sure to impress.
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
The Story
This cigar-shaped beast traces back to Ottoman palace kitchens in 15th-century Istanbul, where Topkapi chefs rolled yufka around minced lamb to feed sultans between conquests—centuries later, Turkish guest workers smuggled the recipe into 1960s Berlin, and now some lunatic is baking it in an air fryer instead of deep-frying it in a vat of oil like God intended.
Regional Twist
In Turkey's Gaziantep province, they'd swear at you for using plain paprika and instead blend in Urfa biber and pul biber alongside the ground meat, adding a smoky, raisin-like heat that turns this simple borek into something properly unforgettable.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1–2 cloves of garlic
- 1 onion
🥛Dairy & Eggs(3)
- Cheese (grated or slices)
- 1 egg
- 100 ml milk (3.38 fl oz)
🫙Pantry Staples(3)
- Oil for frying
- 50 ml sunflower oil (1.69 fl oz)
- 1–2 tablespoons tomato paste (15 ml)
🧂Spices & Seasonings(1)
- Salt, pepper, paprika, spices to taste
📦Other(2)
- Filo pastry (Yufka)
- 300–400 g ground meat (0.66 lbs)
Nutrition (per serving)
Calories
626
Protein
28g
Carbs
34g
Fat
42g
👨🍳 Instructions
- 1
Prepare the filling: Finely chop the onion and garlic. Heat some oil in a pan and sauté the ground meat. Add the onion and garlic and cook together. Add tomato paste and spices. Cook everything well until the filling is cooked and aromatic.
- 2
Prepare the sauce: Mix the egg, milk, and sunflower oil well together.
- 3
Prepare the rolls: Lay out the filo pastry and lightly brush with the sauce. Add some meat filling on top. Add cheese. Roll tightly into Cigarette Borek.
- 4
Bake in the air fryer: Place the rolls in the air fryer. Brush with some sauce. Bake at 190°C for about 15 minutes until golden brown and crispy.
💡 Pro Tips
- ✓Cook ground meat to 160°F (71°C) internal temperature before adding aromatics, then sauté onions and garlic separately for 2-3 minutes after—this prevents overcooked, stringy meat while developing Maillard reactions in the vegetables.timing160°F (71°C)|2-3 minutes
- ✓Emulsify your egg-milk-oil sauce by whisking at a 1:2:1 ratio (1 egg : 2 tbsp milk : 1 tbsp oil) and adding oil slowly while whisking constantly; this creates a stable emulsion that coats filo evenly and crisps better than brush application alone.ingredient1:2:1 ratio (egg:milk:oil)
- ✓Reduce meat filling moisture to below 30% by cooking uncovered for 8-10 minutes after adding tomato paste; excess moisture creates soggy filo through steam transfer and prevents crispness during air frying.technique8-10 minutes|<30% moisture content
- ✓Roll borek tightly with 2-3 complete wraps of filo around the filling (approximately 60-70g filling per roll) to maintain structural integrity and ensure even browning; loose rolls collapse and create oil-soaked pockets.technique2-3 complete wraps|60-70g filling per roll
- ✓Air fry at 380°F (193°C) for 12-14 minutes total—first 6 minutes at full heat for crust formation, then reduce to 350°F (175°C) for remaining time to prevent burning the exterior before filling heats through.timing380°F (193°C) × 6 min, then 350°F (175°C) × 6-8 min
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Ottoman palace cooks rolled yufka this thin in 1500s Istanbul—so delicate it earned the name 'cigarette' for its tight, smoky-thin shape.
Cigarette Borek with Ground Meat
Indulge in the irresistible delight of Cigarette Borek, a Turkish treat that wraps tender ground meat in flaky layers of golden filo pastry. With a perfect blend of aromatic spices and a crispy finish, these savory rolls are a must-try snack that will have your taste buds dancing! Whether enjoyed as an appetizer or a satisfying bite on their own, these crispy delights are sure to impress.
The Story
This cigar-shaped beast traces back to Ottoman palace kitchens in 15th-century Istanbul, where Topkapi chefs rolled yufka around minced lamb to feed sultans between conquests—centuries later, Turkish guest workers smuggled the recipe into 1960s Berlin, and now some lunatic is baking it in an air fryer instead of deep-frying it in a vat of oil like God intended.
Regional Twist
In Turkey's Gaziantep province, they'd swear at you for using plain paprika and instead blend in Urfa biber and pul biber alongside the ground meat, adding a smoky, raisin-like heat that turns this simple borek into something properly unforgettable.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1–2 cloves of garlic
- 1 onion
🥛Dairy & Eggs(3)
- Cheese (grated or slices)
- 1 egg
- 100 ml milk (3.38 fl oz)
🫙Pantry Staples(3)
- Oil for frying
- 50 ml sunflower oil (1.69 fl oz)
- 1–2 tablespoons tomato paste (15 ml)
🧂Spices & Seasonings(1)
- Salt, pepper, paprika, spices to taste
📦Other(2)
- Filo pastry (Yufka)
- 300–400 g ground meat (0.66 lbs)
Nutrition (per serving)
Calories
626
Protein
28g
Carbs
34g
Fat
42g
👨🍳 Instructions
- 1
Prepare the filling: Finely chop the onion and garlic. Heat some oil in a pan and sauté the ground meat. Add the onion and garlic and cook together. Add tomato paste and spices. Cook everything well until the filling is cooked and aromatic.
- 2
Prepare the sauce: Mix the egg, milk, and sunflower oil well together.
- 3
Prepare the rolls: Lay out the filo pastry and lightly brush with the sauce. Add some meat filling on top. Add cheese. Roll tightly into Cigarette Borek.
- 4
Bake in the air fryer: Place the rolls in the air fryer. Brush with some sauce. Bake at 190°C for about 15 minutes until golden brown and crispy.
💡 Pro Tips
- ✓Cook ground meat to 160°F (71°C) internal temperature before adding aromatics, then sauté onions and garlic separately for 2-3 minutes after—this prevents overcooked, stringy meat while developing Maillard reactions in the vegetables.timing160°F (71°C)|2-3 minutes
- ✓Emulsify your egg-milk-oil sauce by whisking at a 1:2:1 ratio (1 egg : 2 tbsp milk : 1 tbsp oil) and adding oil slowly while whisking constantly; this creates a stable emulsion that coats filo evenly and crisps better than brush application alone.ingredient1:2:1 ratio (egg:milk:oil)
- ✓Reduce meat filling moisture to below 30% by cooking uncovered for 8-10 minutes after adding tomato paste; excess moisture creates soggy filo through steam transfer and prevents crispness during air frying.technique8-10 minutes|<30% moisture content
- ✓Roll borek tightly with 2-3 complete wraps of filo around the filling (approximately 60-70g filling per roll) to maintain structural integrity and ensure even browning; loose rolls collapse and create oil-soaked pockets.technique2-3 complete wraps|60-70g filling per roll
- ✓Air fry at 380°F (193°C) for 12-14 minutes total—first 6 minutes at full heat for crust formation, then reduce to 350°F (175°C) for remaining time to prevent burning the exterior before filling heats through.timing380°F (193°C) × 6 min, then 350°F (175°C) × 6-8 min