Binnur's Turkish Cookbook

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Tuesday, December 15, 2009

Turkish Pastrami Borek

(Paçanga Böreği)

<br />Turkish Pastrami Borek
4 sheets Phyllo Pastry

Filling:
~150 gr Pastırma (Turkish Pastrami), sliced, remove the chemen*, break in medium size pieces
1 tsp butter
1 medium tomato, peeled, discard the seeds, cut in small cubes
1/4 cup Kaşar or mozzarella cheese, grated
Salt
Pepper

Glaze:
1 egg yolk

Saute pastırma with tomato and butter over low-medium heat for about 3 minutes. Season with salt and pepper.

Place two sheets on top of each other on the counter and position them vertically. Cut them in three strips from top to bottom. Put some filling on the bottom side of each sheet, sprinkle some cheese on top. First fold the ends from the outside to the inside, then roll it up. Soak the open end in the water and close it up (picture).

Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Brush the tops with egg yolk.

Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden colour.

*If you like, fry each borek equally over medium heat until they take a light golden color. Don't leave the stove as they fry quickly:) Place ones that are done on a paper towel to soak up extra oil.

6 Turkish Pastrami Börek.

*Chemen: Cumin paste (a condiment prepared from ground cumin seeds, red pepper, and garlic and used to coat the outside of pastırma).

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11 Comments:

At 1:48 PM, Blogger fethiye said...

Binnur, the main ingredient of cemen which gives its distinctive taste/smell is fenugreek.

 
At 12:30 AM, Blogger Binnur said...

Hi Fethiye,
The main ingredient is Pastirma which absorbs the taste of chemen:) When you cook cemen with tomato the taste is not the same like the Pastirma with Egg. Cemen looses its firmness and taste. However I always cook the dishes as I like:)

 
At 9:25 AM, Anonymous Anonymous said...

Hi Binnur,

You have captured my heart with your Pacanga borek one more time. That was something I was debating about how to do. I can't believe how easy your version is. I will make it for the New Year. Thank You.

May I please ask for a favour. Do you have the receipe for "Hosmerim"? It is a dessert made with cheese and I think it is from Balikesir. We used to buy it form the pastry shop in Gelibolu when I was a child. It is one of my favourites and I would like to make it.

Could you please post it soon?

Thanks.

Pinar from Hamilton, ON

 
At 7:29 PM, Blogger Binnur said...

Hi Pinar,
Thank you:) Sure, I am going to post it for you soon:)
Season greetings,

 
At 3:22 PM, Blogger NASSOS said...

Binnur hanim
We make often this borek in Greece, and we call Pita Kessarias (Pie from Kessaria). It is really an explosion of taste!!!
look at my http://thalassa-mazi.blogspot.com with respect to Turkish culture

 
At 6:38 PM, Anonymous Gareth Hedley said...

They sound and look really nice! I will have to try and make them one day soon! Hopefully they will impress my Turkish friend Gulcin :)

Could any of you help me by telling what other Turkish foods I could make, that will impress her?

Thank you.
Gareth

 
At 3:10 PM, Blogger Binnur said...

Hi Gareth ,
I think you should ask Gulcin what she likes the most. So far I've posted more than 400 recipes. I am sure you will find her favorite recipe in my blog.

 
At 6:31 AM, Blogger Robin said...

Hi Binnur,
Can you explain how to make this börek with yufka? (if that's possible of course!)

 
At 7:44 PM, Blogger Binnur said...

Hi Robin,
Cut the yufka in triangles like making Sigara Boregi:) Place the filling large side of triangle, and roll it down.

 
At 3:31 AM, Anonymous Anonymous said...

Dear Binnur,

what is Pastirma?

Looks delicious, though :)

Maja

 
At 10:00 AM, Blogger Binnur said...

Hi Maja,
Pastirma is a pastrami:) I've gave all the information about the pastirma under the recipe of Kidney Beans with Turkish Pastrami Casserole (Pastirmali Kuru Fasulye)

http://english.turkishcookbook.com/2009/04/kidney-beans-with-turkish-pastrami.html

 

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