Pacanga Boregi Recipe

I absolutely love this recipe because it’s the perfect fusion of crispy phyllo pastry and savory pastirma with gooey kashar cheese, creating a deliciously satisfying bite every time. Plus, the vibrant mix of tomatoes and bell peppers adds a fresh, zesty kick that makes this Turkish delight an irresistible appetizer for my millennial palate!

Crafting delicious and satisfying dishes is my passion, and that goes double for Pacanga Boregi. This protein-rich delight encases savory pastirma and creamy kashar cheese in delicate phyllo pastry sheets.

(I use 500g of these pastry sheets, with 300g of pastirma, and 200g of kashar to make my Boregi.) Fresh tomatoes and green bell peppers lend a nutritious boost and add a delightful, crunchy texture to this dish.

Ingredients

Phyllo Pastry Sheets:
Dough that is thin and flaky; contributes to the crisp texture; is high in carbohydrates.

Pastirma:
Salted beef; high in protein; provides a delicious, peppery taste.

Kashar Cheese:
Soft, semi-firm cheese; contributes creaminess; an excellent source of calcium.

Green Bell Pepper:
Crisp; full of nutrients; qualifies as a sweet, nutritious, low-calorie treat.

Tomatoes:
Succulent and tart; supply ascorbic acid; augment flavor complexity.

Ingredient Quantities

• 500 g phyllo pastry sheets
• 300 g pastirma (cured Turkish beef), thinly sliced
• 200 g kashar cheese, grated
• 1 large green bell pepper, diced
• 2 medium tomatoes, diced
• 2 tablespoons olive oil
• 1 egg, beaten (for egg wash)
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes (optional)
• Salt to taste

Instructions

1. Set your oven to 180°C (350°F) and prepare a baking sheet with parchment paper.

2. In a medium frying pan, 2 tablespoons of olive oil should be heated. Diced green bell pepper goes in next and gets stirred around until tender.

3. The diced tomatoes should be added to the pan and cooked for another 2-3 minutes. They should then be seasoned with black pepper, red pepper flakes, and a little salt. Finally, they should be removed from the heat and allowed to cool.

4. Take one sheet of phyllo pastry and lay it on a clean surface, brushing it lightly with olive oil. Place a second sheet on top, brushing it once more. Do the same with a third sheet. You now have a stack of three sheets.

5. Slice the stacked pages into three or four equal strips, according to the size you want.

6. At one end of each strip, spoon out some of the tomato-pepper mixture and lay down a few slices of pastirma and a sprinkling of grated kashar cheese.

7. To make the pastry triangles, first fold the pastry over the filling to form a triangle. Then continue folding the strip in a triangular shape until you reach the end. If you have any remaining pastry dough or filling, repeat the process.

8. Put the filled triangles on the baking sheet you’ve prepared. With the egg wash, carefully brush the tops of the triangles.

9. In the preheated oven, bake for 20-25 minutes or until you see that they are golden brown and crispy.

10. Take the pan out of the oven and let it cool just a bit before serving. Enjoy this delectable version of Pacanga Böreği fresh from the oven and fully warmed.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium frying pan
5. Measuring spoons
6. Knife
7. Cutting board
8. Brush (for brushing olive oil and egg wash)
9. Spatula or wooden spoon (for stirring)
10. Mixing bowl (optional, for egg wash)
11. Serving plate

FAQ

• Q: Can I use regular beef instead of pastirma?
  
  A: While pastirma is traditional, you can substitute thinly sliced pastrami or beef for a similar taste.
• Q: Is there a substitute for kashar cheese?
  
  A: Yes, you can use mozzarella or a mild cheddar as a substitute if kashar is unavailable.
• Q: Can I prepare Pacanga Boregi ahead of time?
  
  A: Yes, you can assemble them and freeze before baking. Bake directly from frozen, adding a few minutes to the cooking time.
• Q: How do I prevent phyllo from drying out?
  
  A: Keep the phyllo sheets covered with a damp cloth while assembling to prevent them from drying out.
• Q: Do I need to cook the filling before wrapping it in the phyllo?
  
  A: No, simply mix the uncooked filling ingredients together; they will cook as the boregi bakes.
• Q: What is the best oven temperature for baking Pacanga Boregi?
  
  A: Preheat your oven to 180°C (350°F) and bake until golden brown, about 25-30 minutes.
• Q: Can I add other spices to the filling?
  
  A: Feel free to adjust the spices to your taste, such as adding cumin or paprika for additional flavor.

Substitutions and Variations

Pastirma: Substitute prosciutto or thinly sliced beef salami.
Kashar cheese: Use mild cheddar or mozzarella cheese as substitutes.
Green bell pepper: Substitute red or yellow bell pepper for a sweeter flavor.
Substitute sunflower oil or melted butter for olive oil.
Cayenne pepper: Use a little less than you would red pepper flakes, as cayenne is much hotter than the average red pepper flake. If the dish you’re making was intended to be only moderately spicy, and you’re using cayenne instead of red pepper flakes, you may want to dilute the cayenne with some ground dried chili before using it to bring its heat more in line with what the recipe calls for.

Pro Tips

1. Phyllo Handling Keep the phyllo pastry sheets covered with a slightly damp cloth while not in use to prevent them from drying out and becoming brittle.

2. Filling Distribution Ensure the filling is not overstuffed to allow for easy folding and to prevent leaks during baking. A balanced distribution of pastirma, cheese, and the vegetable mixture is key to the perfect bite.

3. Crispy Texture For extra crispiness, brush each layer of phyllo pastry generously with olive oil. This will create distinct, flaky layers when baked.

4. Cheese Variations While kashar cheese is traditional, you can experiment with other melting cheeses like mozzarella or gouda for a unique flavor twist.

5. Spice Level Adjust the amount of red pepper flakes to your preference. For a spicier kick, you can add freshly chopped chili peppers to the tomato and bell pepper mixture.