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Paçanga Böreği

Serves 4 to 6 Appetizer meat, Appetizers

Paçanga Böreği

Paçanga Böreği hails from the lively meyhane tables of Turkey, where it is a staple offering, capturing the essence of communal dining. This version mirrors the home-cooked approach, where the balance of salt is felt through fingertips and the richness of fat is embraced. It is a dish crafted for sharing, often gracing tables as friends and family gather for leisurely meals.

With each bite, you should savor the crispy layers of yufka, encasing the savory, spiced pastırma and the melty, mild kaşar cheese. Generously fried until golden, it offers a delightful contrast of textures — the crackle of the pastry giving way to a succulent filling. Seasoned with fine sea salt and black pepper, it invites you to indulge in its comforting simplicity.

Ingredients

  • 8yufka sheets
  • 200 gpastırma
  • 150 gkaşar
  • for fryingoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your ingredients. Slice the 200 g of pastırma into thin strips and grate the 150 g of kaşar cheese. Lay out the 8 yufka sheets on a clean, dry surface, ready for assembly. This preparation will ensure a smooth cooking process without interruptions.
  2. Take one yufka sheet and place it on a flat surface. Arrange a few strips of pastırma and a generous handful of grated kaşar cheese along the edge of the sheet. Roll the yufka tightly around the filling, folding in the sides as you go to create a secure, cigar-like shape. Repeat this process with the remaining yufka sheets and filling.
  3. In a large frying pan, pour enough oil to cover the bottom generously and heat it over medium-high heat. The oil is ready when a small piece of yufka dropped into it sizzles immediately. This ensures the böreği will fry evenly and achieve a crispy texture.
  4. Carefully place the rolled böreği into the hot oil, seam side down. Fry them in batches to avoid overcrowding the pan, which can lower the oil temperature. Turn them occasionally, ensuring they become golden brown and crispy on all sides. This should take about 3-4 minutes per side, but watch for the color and texture as your guide.
  5. Once the böreği are golden and crisp, remove them from the oil using a slotted spoon. Drain them on a plate lined with paper towels to remove excess oil. This step is crucial for maintaining the desired texture and avoiding greasiness.
  6. Season the böreği with fine sea salt and black pepper to taste while they are still hot. This allows the seasoning to adhere better to the surface. Serve immediately, sharing them around the table as is traditional in Turkish meyhane culture.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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