Pacanga Boregi

By Somer Sivrioglu

Pacanga Boregi recipe, brought to you by MiNDFOOD.

Makes 4

1/2 sheet of yufka pastry

100g Turkish hard kashar cheese

100g Pastirma (sun-dried, spice cured beef backstrap)

10g chopped flat parsley

1 egg

20g breadcrumb

1. Cut the fresh yufka pastry in to 4 triangles. Fill each with shredded kashar cheese, chopped parsley and a slice of pastirma.

2. Roll the pastry to make a two finger wide roll.  Dip into the beaten egg, then coat with breadcrumbs. Pan fry each side until golden brown.

3. Dry off on a paper towel, and serve hot!

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