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Paçanga boregi served as a breakfast item
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5 from 5 votes

Paçanga Böreği

Turkish Cuisine has many delicious Borek recipes and Paçanga Böreği is one of the nation's favourites. 
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer, Breakfast, Snack
Cuisine: Turkish
Diet: Low Lactose
Servings: 24 pieces
Calories: 205kcal
Author: Ayla Clulee


  • 100 g pastirma (air-dried cured beef)
  • 200 g kasar cheese, mozzarella or cheddar cheese (grated)
  • 1 tablespoon olive oil
  • 1 Turkish green pepper, or ½ green bell pepper, or 3 Padron peppers (sliced)
  • ½ red pepper (sweet Romano pepper) (small diced)
  • 1 medium tomato (small diced)
  • ½ teaspoon dried thyme or oregano
  • ½ teaspoon chilli
  • ¼ teaspoon salt
  • 3 fresh yufka sheets  (or frozen filo pastries)
  • ¼ cup vegetable or sunflower oil for frying


Prepare the Filling

  • Place a pan over medium heat and add the olive oil.
  • When the pan is hot, add the peppers and sauté for a few minutes.
  • Add the tomatoes and cook them until softened.
  • Mix in the thyme, chilli and salt.
  • Remove the pan from the heat and let it cool down for 10 minutes.
  • Grate the cheese while the pepper&tomato mixture is cooling down and place it in a large bowl.
  • Finely dice the pastirma and add it to the bowl.
  • Add the cooled pepper&tomato mixture into the bowl and mix until all combined.

Roll the Pastries

  • Cut the filo pastries into 8 equal triangles. That would give you 24 triangles. 
  • Place a triangle of yufka on a large, flat surface, pointed end away from you.
  • Add a tablespoonful of filling to the wide end and spread it into a thin line, leaving a small gap on either side. 
  • Fold the flat end over the top of the filling, fold the outer corners and roll the borek tightly. 
  • Wet the tip on each pastry at the pointed end to seal it. Set aside and continue with the remaining yufka and filling. 

Fry the Boreks

  • Heat ¼ cup oil in a non-stick pan over medium heat. 
  • Once the oil is hot, place the boreks in the oil and fry on all sides until crispy and golden. Avoid overcrowding the pan. 
  • When cooked, place the boreks on a paper kitchen towel to absorb the excess oil.


Calories: 205kcal | Carbohydrates: 15g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 195mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg