Paçanga Böreği (Cheese and Pastırma Pastries)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 7
About this dish
Pastırma, thin-sliced Turkish air-dried beef, has little in common with smoked sandwich pastrami, and together with kaşar cheese it salts the filling, so none is added.
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Red pepper added while still hot, or a torn sheet of yufka, lets the melting cheese leak into the oil.
Ingredients
Instructions
- 1
Stem, deseed and finely chop the pepper.
Soften it in 15ml sunflower oil over medium heat for about 5 minutes, then spread on a plate and cool for about 10 minutes.
- 2
While the pepper cools, grate the cheese and cut the pastırma into pieces.
Beat the egg with the milk, and divide the 1.5 yufka sheets into 6 large quarter-circle wedges; keep covered.
- 3
Lay a wedge with its point away from you and brush evenly with a thin layer of egg mixture.
About 5cm inside the curved edge, arrange one sixth each of the cheese, cooled pepper and pastırma in a line, leaving about 7cm clear on both sides.
- 4
Fold the curved edge over the filling, then fold both sides inward.
Continue folding flat toward the point and seal; repeat for the other 5 parcels. Distribute the remaining egg mixture over the joining edges to finish sealing.
- 5
Put about 1000ml remaining sunflower oil in a deep pot, aiming for roughly 4cm depth, and heat to 175°C.
Adjust the quantity to the pot, keeping it less than half full.
- 6
Fry 2 parcels at a time without overlapping for about 2-3 minutes, turning if needed.
Lift out when golden and crisp at the folds, drain in one layer, and let the oil return to temperature before the next batch.
- 7
Let stand about 2 minutes because the cheese filling is very hot, then serve warm.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Paçanga Böreği Recipe
Turkey's For Life · Checked: 2026-09-07
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