The alluring flavor of pastrami, the extendable cheddar cheese texture. We are accustomed to eating pacanga pastry as an appetizer in restaurants, which is a terrific option for every meal. However, you may significantly increase the richness of your breakfasts with this recipe, which is especially excellent for weekend meals.
By substituting thinly sliced sausage for the bacon in the dish, a unique twist can be added. Pastry recipes also have tricks. Mama Fatma will make you very happy in this pastry recipe, which brings the breezes of this culture of Turkish cuisine to life. Call and make a reservation before you come, so you can meet the unique taste of pacanga boregi.
What Is Pacanga Boregi?
European nations regularly consume pacanga boregi, a dish from the Balkan cuisine. A recipe specifically served when entertaining visitors is pacanga, which the dictionary describes as a cheese and pastrami pastry.
Yufka is used to make the pastry known as pacanga. Cheddar cheese, tomato, parsley, bacon, and pepper make up the inside substance. Each substance is cut into very small or fine particles. The phyllo is stuffed with this filling and folded up like a spring roll.
- 3 pieces of phyllo dough, cut into quarters
- 100 grams (planed) of cheddar cheese
- 80 grams of diced, fenugreek-free bacon. You may clean the fenugreek on the outside if you don’t want the bacon you use in it to have a strong flavor or fragrance.
- A single tomato (peeled and diced). The key here is that the tomato’s juicy and seeded portion is cut out. Your pastry won’t be diluted if you do this.
- 2 pieces of chopped green pepper
- 2 glasses of water, sunflower oil
How To Make Pacanga Boregi?
Divide the dough into four equal-sized pieces once it has been stacked to create eight identical triangular pieces. Alternatively, fry the bacon before cutting it into little pieces. cheddar cheese, grated. Peel the tomatoes and cut them into small cubes. Create rings out of the green peppers.
In a bowl, combine tomatoes, peppers, bacon, and cheddar cheese. The triangle phyllo pieces should be spread out on the kitchen counter. Place one or two spoonfuls of the ingredients you combined in the bowl toward the wide end of the triangle-shaped piece of dough, fold it from the edges inward first, and then roll it up. Wet the dough’s end with water and seal it. The sunflower oil is warmed. Heat the oil and fry the wrapped pastries. Serve hot after waiting for two to three minutes on a serving platter lined with paper towels to drain any extra oil. Share with those you care about.
To prevent the pastry from diluting the filling, use the chopped tomatoes after draining the water. The pacanga boregi can alternatively be baked on greased baking paper in a preheated oven at 180 degrees before being dipped in beaten egg and crumbs and fried in deep oil.
To prevent the dough from opening, you can soak the final portion of the dough in water. In order to prevent the cheddar cheese (or Turkish kasar) from subsequently dripping into the oil, make sure your pastry is well covered. You can cook your pastries by dropping them one at a time into the already heated oil. Your patties will absorb more oil if your oil is not hot enough. Take care not to overfry.
Variations To The Paçanga Böreği Recipe
For decades, Adana Kol Boregi has maintained both its production process and its content. By instructing apprentices, pastry chefs have passed the production technique down through the centuries. Patriot is the name of an Albanian pastry that can be prepared in a variety of ways, including with leeks, spinach, and minced beef.
Raw materials are used. Depending on your preference, you can simply sauté the peppers for a couple of minutes. Although we prefer it that way, it won’t matter if you don’t sauté it.
Pastrami or sausage can also be used to produce pacanga boregi. Sausage in pacanga boregi will also be delicious. The pastry from pacanga should be served hot. Along with the pacanga boregi, you can choose to add toppings to improve the flavor.
The typical frying pan used to cook fries has a very wide base. Use a considerable amount of oil because the sole is wide, and you need it at least two inches deep. The quantity of oil will be cut in half if the sole’s width is cut in half. Simply put, you can use less oil by doing your deep-frying in deep, narrow sauce pans rather than shallow, wide pans and saucepans.
How To Serve Pacanga Boregi?
We seem to hear you ask what goes with the pastry. We can list some foods and drinks that you can create a menu with this delicious recipe. It may be served with a lot of greens.
- Cherry compote with chicken broth.
- Walnut and dill salad.
During serve, putting a napkin on the plate of food will also let the extra oil drain.
How To Store Pacanga Boregi?
Each phyllo into eight pieces. We stuff the pastry shells we make. Put it in bags for freezing and the freezer if you plan to use it later. This recipe is particularly well-liked and is frequently eaten for breakfast, as a treat with tea, and as a hot appetizer. You can consume it by adapting it to every meal. Therefore, whether you prepare it the night before or eat it fresh, pacanga boregi will keep up with you.
How Many Calories Pacanga Boregi?
There are 5 ingredients total in this meal. This food has 212.1 calories per 100 grams. A serving of food weighs 480.0 grams and has 1018.3 calories. It is advised that people who eat healthily take pastries in moderation because it is food with a high carbohydrate and protein value. Foods that cause weight gain include dough, oil, salt, and ingredients. The cuisine is quite excellent and is cooked with a lot of flour and oil. We strongly advise against consuming when dieting.