Turkish cuisine · Dough, Pasta & Rice

Paçanga Böreği (Fried Pastırma Rolls)

Fried yufka rolls with spicy beef pastırma, kaşar cheese, tomato and pepper from the meyhane.

Ingredients · for 4 servings

• 4 sheets yufka pastry
• 150 g pastırma (beef)
• 200 g kaşar cheese
• 2 tomatoes
• 2 green pointed peppers
• 1 egg
• 2 tbsp flour
• 400 ml frying oil
• 1/2 bunch parsley
• Pepper

Instructions

1. Scrape the thick çemen spice paste off the pastırma and cut into narrow strips; coarsely grate the kaşar cheese.
2. Deseed and finely dice the tomatoes, deseed the pointed peppers and cut into fine strips, chop the parsley – drain the tomato flesh well, or the pastry will turn soggy.
3. Cut each yufka sheet into four triangles; whisk the egg and flour with 2 tbsp water into a smooth paste.
4. Place some pastırma, cheese, tomato, pepper and parsley on the wide side of each triangle, season with pepper, fold in the sides and roll up tightly; seal the edge with the paste.
5. Heat the frying oil to 175 °C and fry the rolls in batches for 2–3 min. per side until golden, until the pastry blisters and the cheese starts to melt at the ends.
6. Drain briefly on paper towels and serve hot so the cheese still stretches into strings.