Pastirma and Cheese Borek (Paçanga Böreği)
Paçanga böreği Say it: pah-CHAHN-gah buh-REH-ee
Paçanga böreği is a crisp, golden fried pastry from Istanbul, rolled around a savory filling of thinly sliced pastırma, melted kaşar cheese, tomato and green pepper. It is served hot as a meze or snack, often alongside tea or a fresh salad. The outside shatters, while the inside is rich, salty and lightly juicy from the vegetables. Small, cigar-shaped rolls make it easy to share, and the combination of cured beef and cheese gives it a distinctly Turkish character.
Pastirma and Cheese Borek (Paçanga Böreği)
Paçanga böreği
Pronounced pah-CHAHN-gah buh-REH-ee
- Serves
- 4
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Filling
Pastry and frying
Method
Seed the tomatoes, squeeze out excess juice, and finely chop them. In a bowl, mix the pastırma, kaşar, tomatoes, green pepper, parsley and black pepper; do not add salt, as the pastırma and cheese are already salty.
Beat the eggs with the milk in a shallow dish. If using frozen yufka or phyllo, thaw it completely and keep the sheets covered with a slightly damp towel while you work.
Cut each yufka sheet into 8 wedges; if using phyllo, cut each sheet into 3 long strips. Place about 1 heaped tablespoon of filling near the wide edge, fold in the sides, and roll up tightly into a cigar; brush the far edge with egg wash to seal.
Dip each finished roll in the egg-milk mixture, let the excess drip off, and set it seam-side down on a tray. Repeat with the remaining filling and pastry.
Pour the oil into a large skillet to a depth of about 1/2 inch (1 cm) and heat to 350°F (175°C). Fry the rolls in batches, seam-side down first, for 2-3 minutes per side, until deep golden and crisp.
Drain on paper towels and serve hot, while the pastry is crisp and the cheese is melted.
Regional variants
For a modern baked version, brush the rolls with oil and bake at 400°F (200°C) for 18-22 minutes, turning once, until crisp. Some cooks add a pinch of pul biber to the filling.
Cook's notes
- Keep yufka or phyllo covered as you work; it dries out quickly and becomes brittle.
- Drain the tomatoes well so the filling does not make the pastry soggy.
- Fry at a moderate heat so the cheese melts before the thin pastry browns too fast.
Serve with
Turkish tea, ayran or a crisp green salad.
Make ahead and storage
Assemble the rolls up to 4 hours ahead and refrigerate; fry just before serving. Reheat leftovers in a 350°F (175°C) oven for 8-10 minutes.
