Paçanga Böreği
Turkish Cuisine has many delicious Borek recipes and Paçanga Böreği is one of the nation's favourites.
Servings: 24 pieces
Calories: 222kcal
Equipment
- 1 kitchen scale
- 1 grater
- 1 Sharp knife
- 1 measuring spoons
Ingredients
- 3 ½ oz pastirma (air-dried cured beef) (100 grams)
- 1 ½ cups kasar cheese, mozzarella or cheddar cheese (grated)
- 1 tablespoon olive oil
- 1 Turkish green pepper, or ½ green bell pepper, or 3 Padron peppers (sliced)
- ½ red pepper (sweet Romano pepper) (small diced)
- 1 medium tomato (small diced)
- ½ teaspoon dried thyme or oregano
- ½ teaspoon chilli
- ¼ teaspoon salt
- 3 fresh yufka sheets (or frozen filo pastries)
- ¼ cup vegetable or sunflower oil for frying
Instructions
Prepare the Filling
- Place a pan over medium heat and add the olive oil.
- When the pan is hot, add the peppers and sauté for a few minutes.
- Add the tomatoes and cook them until softened.
- Mix in the thyme, chilli and salt.
- Remove the pan from the heat and let it cool down for 10 minutes.
- Grate the cheese while the pepper&tomato mixture is cooling down and place it in a large bowl.
- Finely dice the pastirma and add it to the bowl.
- Add the cooled pepper&tomato mixture into the bowl and mix until all combined.
Roll the Pastries
- Cut the filo pastries into 8 equal triangles. That would give you 24 triangles.
- Place a triangle of yufka on a large, flat surface, pointed end away from you.
- Add a tablespoonful of filling to the wide end and spread it into a thin line, leaving a small gap on either side.
- Fold the flat end over the top of the filling, fold the outer corners and roll the borek tightly.
- Wet the tip on each pastry at the pointed end to seal it. Set aside and continue with the remaining yufka and filling.
Fry the Boreks
- Heat ¼ cup oil in a non-stick pan over medium heat.
- Once the oil is hot, place the boreks in the oil and fry on all sides until crispy and golden. Avoid overcrowding the pan.
- When cooked, place the boreks on a paper kitchen towel to absorb the excess oil.
Notes
- Pacanga Boregi is perfect as a party food, appetizer, breakfast item, or snack.
- If you want a healthier option, you can also bake them in the oven at 200° C (390° F) for about 25 minutes, until they are golden and crispy.
- These delicious pastries keep well in the fridge for up to 5 days.
- To reheat leftover Pacanga Boreks, place them in a 180° C (350 ° F) preheated oven for 6 to 8 minutes until they are warm and crisp again.
- You can freeze the leftover boreks either before or after frying them and keep them in the freezer for up to 3 months.
Nutrition
Calories: 222kcal | Carbohydrates: 15g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 187mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 1mg