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.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Build 1
Cut each yufka sheet into 4 triangles (24 triangles total). Layer pastrami, kasar, capsicum, tomato, pepper, and pul biber along the wide edge of each triangle. Fold sides inward and roll tightly into a cigar shape. Repeat with all triangles.
Fry
Heat 120ml sunflower oil in a wide skillet over medium-high heat for 2 minutes until shimmering at 180C. Working in batches if needed to avoid overcrowding, lay borek seam-side down and fry 2–3 minutes per side over medium heat until deeply golden and crisp. Transfer to paper towels to drain.
Build 2
Whisk yogurt with minced garlic, salt, and a squeeze of lemon until smooth and seasoned.
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.