Meze Atlas, Hot plates, ara sıcak

Paçanga Böreği

Name: Paçanga Böreği
Prep time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 round yufka (thin pastry sheets); 120 g pastırma (cured air-dried beef), thinly sliced; 150 g kaşar (mild firm cheese), grated; 1 tomato, seeded and diced; 2 green peppers, diced; 1 egg, beaten; 500 ml sunflower oil, for frying

/pa·CHAN·ga bur·re·EE/

Fried pastry parcels of pastırma, kaşar cheese, tomato and pepper

4serves

40 minactive time

Goes with

Beer

Beer cools the spiced, salty pastırma and cuts the melted cheese.

Also good with rakı.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

2round yufka (thin pastry sheets)
120 gpastırma (cured air-dried beef), thinly sliced
150 gkaşar (mild firm cheese), grated
1tomato, seeded and diced
2green peppers, diced
1egg, beaten
500 mlsunflower oil, for frying

Method

Mix the cheese, tomato and peppers.
Cut each yufka into 6 wedges or rectangles of about 15 x 20 cm.
Lay a slice of pastırma near the wide edge, top with a spoonful of the cheese mixture, fold in the sides and roll up into a flat parcel. Seal the edge with egg.
Fry in oil at 175°C for 2 to 3 minutes until golden on both sides.
Drain on paper and serve hot.