Turkish · Dinner
Crispy Pastrami Cheese Cigars
Pacanga Boregi
Crisp cigar-shaped borek rolled with yufka around pastrami, kasar cheese, capsicum, and tomato, pan-fried until shatteringly golden, served with a yogurt-pul-biber dipping sauce for an indulgent weeknight plate.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
620Calories
28gProtein
42gFat
32gCarbs
4gSugar
2gFiber
780mgSodium
105mgChol
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Instructions
1
Prep
Cut capsicum into 5mm strips, slice tomatoes thinly, grate kasar cheese, mince garlic cloves, chop parsley, halve lemon. Whisk eggs until smooth in a small bowl for sealing.
2
Build 1
Cut each yufka sheet into 4 triangles. Layer pastrami, kasar, capsicum, tomato, pepper, and pul biber along the wide edge. Fold sides inward and roll tightly into a cigar shape. Repeat with remaining triangles to make 24 borek.
3
Fry
Heat 120ml sunflower oil in a wide skillet over medium-high heat 2 minutes until shimmering at 180C. Working in batches to avoid crowding, lay borek seam-side down and fry 2 minutes per side over medium heat until deeply golden and crisp. Transfer to paper towels to drain.
4
Build 2
Whisk yogurt with minced garlic, salt, and a squeeze of lemon until smooth and seasoned.
5
Plate
Divide borek between two warm plates, dollop garlic yogurt to one side of each, scatter parsley and remaining pul biber across the surface, finish with a generous lemon squeeze for brightness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) pastrami
- 6 sheets yufka pastry
- 200g (7.1 oz) kasar cheese
- 120g (4.2 oz) green capsicum
- 2 small ripe tomatoes
- 0.5 tsp ground black pepper
- 1 tsp pul biber Aleppo flakes
- 2 large eggs
- 120ml (1/2 cup) sunflower oil
- 240g (8.5 oz) plain whole-milk yogurt
- 2 garlic cloves
- 0.5 tsp fine sea salt
- 1 lemon
- 10g (small handful) flat-leaf parsley