Ana YemeklerKırmızı Et Yemekleri
Crispy Turkish Pastırma and Cheese Pastry (Paçanga Böreği)
Istanbul's legendary tavern meze: crispy, golden yufka phyllo rolls filled with cured spiced beef (pastırma), melted kaşar cheese, sweet tomatoes, and sautéed peppers.
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Editorial Kitchen Archive
Prep15 min
Cook10 min
DifficultyMedium
ServingsServes 4
Energy-
Ingredients
Scale:4servings
Ingredients
Fresh round yufka pastry sheets (or phyllo)
Ripe tomatoes (peeled, deseeded, and diced)
Green sweet chili peppers (sliced)
Red kapya bell peppers (sliced)
Grated aged kaşar or kashkaval cheese
Sliced authentic Turkish pastırma (cured beef)
Sunflower oil for deep frying
Step-by-Step Method
01
Sautéing Peppers and Filling Prep
Slice peppers and sauté briefly in 1 tbsp oil until tender. Mix with diced tomatoes, shredded pastırma, and grated kaşar cheese.
02
Rolling the Pastries
Cut yufka sheets into 6 or 8 triangles. Place a generous mound of filling along the wide edge, fold inward, and roll into a thick cigar-shaped börek.
03
Crispy Frying and Serving
Fry in hot sunflower oil on medium-high heat until blistered, crispy, and deep golden. Drain briefly on paper towels and serve sizzling hot while the cheese is gooey.
Chef's Tips & Tricks
Dip the filled rolls in cold water or beaten egg and roll in breadcrumbs before frying for an unbeatable ultra-crispy crunch.
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