Appetizer
Paçanga Böreği (Pastrami Cheese Roll)
About this dish
Paçanga böreği is a beloved Turkish börek made with crisp, flaky yufka wrapped around a savory filling of pastırma (cured beef pastrami) and melting kaşar cheese, then fried to golden perfection. Originating from the taverns of Istanbul, this indulgent roll is a favorite meze and street-food snack, best enjoyed hot with a squeeze of lemon or a dollop of yogurt.
The combination of salty pastırma and creamy cheese, encased in irresistibly crispy pastry, makes every bite a satisfying crunch followed by a rich, savory core.
Ingredients
UK and US measurements are both included for every recipe.
yufka (or thin phyllo)
grain4 sheets (about 50 cm each)
Imperial measurement: 4 sheets (about 20 inches each)
pastırma (sliced)
protein200 g
Imperial measurement: 7 oz
kaşar cheese (grated)
dairy250 g
Imperial measurement: 9 oz
parsley (finely chopped)
herb3 tbsp
sunflower oil (for frying)
fat500 ml
Imperial measurement: 2 cups (approx.)
lemon wedges
other1 lemon (cut into wedges)
Method
Prepare the Filling
PT5MIn a bowl, mix the grated kaşar cheese and finely chopped parsley. Slice the pastırma strips in half if they are long. Keep the filling dry; do not add salt, as pastırma and cheese are already salty.
Cut the Yufka into Wedges
PT5MLay a yufka sheet flat on a clean work surface. Cut it into triangles, like slicing a pizza, into 8 equal wedges. Use a sharp knife or scissors. Keep the others covered with a damp cloth to prevent drying.
Add the Filling and Roll
PT15MPlace 1–2 slices of pastırma and a handful of the cheese mixture onto the wide end of each triangle. Fold the sides slightly inward, then roll tightly from the wide end to the point, creating a neat cigar shape. Continue with the rest of the triangles and filling.
Heat the Oil
PT5MPour oil into a heavy skillet or saucepan to reach about 2 cm (3/4 inch) depth. Heat over medium-high until a small piece of yufka sizzles immediately when dropped in (around 170°C / 340°F).
Fry the Börek
PT10MCarefully place 3–4 rolls in the hot oil, seam side down. Fry for 2–3 minutes, turning occasionally, until golden brown and crisp on all sides. Use tongs to turn them gently. Drain on paper towels.
Serve Hot
PT2MServe the paçanga böreği immediately while hot and crisp, with lemon wedges on the side and maybe fresh parsley for garnish.
Equipment
- Bowl
- Sharp knife
- Cutting board
- Skillet or small saucepan
- Tongs
- Paper towels
Nutrition facts
Tips
- If you can’t find yufka, you can use very thin phyllo sheets, but overlap them slightly to achieve a similar thickness.
- Keep the yufka moist by covering it with a clean tea towel while you work, because dry yufka cracks and is hard to roll.
- For a meatier bite, double up the pastırma slices—just ensure you can still roll the pastry securely.
- Frying oil temperature is key: too low soaks the pastry, too high burns it before the cheese melts. Test with a small piece of yufka.
- If you prefer to substitute kaşar, as well, use a stringy, semi-hard cheese like mozzarella retains the texture.
Serving suggestions
- Serve paçanga böreği while still warm, as part of a meze spread with fresh cucumber, juicy tomatoes, and pickled green peppers.
- For.
- For a satisfying snack, you the side with thick strained yogurt seasoned with garlic and dried mint.
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Recipe by
Kerem Demir
Specialises in Turkish cuisineKerem is a kebab master who shaves his own meat on a vertical spit. He is a carnivore's dream.
Describe yourself in three words: Meaty, vertical, juicy.