• Sibel Akcekaya

Turkish Pastry Rolls with Pastrami-Pacanga Boregi


Another popular Turkish pastry recipe that is made with Turkish pastrami called pastirma, kasar cheese (Turkish cheddar cheese), tomato and green peppers. This is a very quick dish if you have a filo pastry or yufka at hand. Pastirma is basically dried cured beef with cemen which is a spice mix. Cemen consists of cumin, fenugreek, garlic and red pepper flakes. You can use any pastrami instead of pastirma.


This is a perfect appetizer for every meal. We usually eat it as part of breakfast but they are also served as meze when people drink raki. When we have raki dinner, we usually eat many small dishes , same as Spanish tapas. Turkish meze equals Spanish tapas.


Here I suggest some amount of pastrami, cheddar cheese, tomato and peppers but just add it as much as you like.



We cut filo pastry into triangles, add ingredients , roll the pastry and fry it in canola oil. That's it.


You can decide the size of your pastry. I usually cut 1 yufka into 8 pieces for medium size.

This is the big size pacanga boregi. We basically add ingredients and roll it.



This is the medium size, 8 pieces



Turkish Pastry Rolls with Pastrami-Pacanga Boregi Ingredients


Makes 4 big pastry or 8 medium sized pastry

1 regular size yufka (35x40 cm (14-16 inches) or filo pastry as same size (frozen is ok too)

200 grams kasar or cheddar cheese, grated or thinly sliced

8 slices pastrami or pastirma

1 tomato, diced

1 green pepper, diced

Canola oil for frying



Turkish Pastry Rolls with Pastrami-Pacanga Boregi Instructions


If you are using frozen filo pastry, thaw it over night in the fridge and then bring it to room temperature before cooking. If you buy fresh filo or yufka you just need to bring it to room temperature if it was in the refrigerator.


Chop all the ingredients into smaller size to fit in filo dough. You do not need to cook them before, they will be cooked through when we fry the dough.


Cut yufka into either 8 pieces or 4 pieces. I am using 1 yufka by 35x40 cm (14-16 inches) . I cut them into 8 triangles but you can also cut it to squares. Place a damp towel over them so that they don’t dry out when you work on it.


Add ingredients to the filo pastry as shown in the image above , add salt and roll it. If your filo pastry it too thin, use 2 filo on top of each other and roll them around the ingredients. Seal the tip with water. Make sure you wrap ingredients well, and there is enough dough covering it.


Add canola oil to a deep frying pan, and heat the oil well. Start adding rolled pastry to the oil and fry them on both sides until they are golden brown. Do not add all the pastry to the oil, otherwise oil will start to cool down. We don't want to do that. Place fried pastry on a plate lined with paper towel to take out extra oil.


They will be super crispy. Serve it at breakfast or at the party. We like to serve it with feta cheese, salad and olives


bon appetite