Golden and crispy yufka rolls, filled with fragrant pastırma, melting kaşar cheese, tomato, and green pepper. A Turkish classic from the meyhane and the family table, served piping hot with a squeeze of lemon.
Ingredients
- 4 leaves Turkish yufka dough leaves
- 12 slices thinly sliced Turkish beef pastırma
- 180 g Turkish kaşar cheese
- 1 piece ripe tomato
- 1 piece Turkish long green pepper or sweet green pepper
- 0.25 bunches fresh flat-leaf parsley
- 1 pinch ground black pepper
- 30 ml water
- 500 ml sunflower oil
- 1 piece lemon
Method
- Drain the tomato if it is very juicy, remove the seeds, then cut the flesh into small dice; the mixture must remain fresh but not soggy.
- Thinly slice the green pepper, chop the parsley, then grate or cut the kaşar into thin sticks so it melts quickly when cooked.
- Remove excess spice coating from the pastırma if the slices are heavily coated, then cut them into pliable strips without packing them together.
- Gently mix the tomato, green pepper, parsley, kaşar, pastırma, and black pepper; the filling should smell of spiced beef, milky cheese, and fresh vegetables.
- Cut the yufka leaves into large quarters, place a little filling near the wide edge, fold in the sides, and roll tightly without crushing the cheese.
- Moisten the final edge with a little water and press to seal; the rolls must hold together and not let the filling escape.
- Heat the oil in a deep skillet until a small piece of yufka sizzles immediately, then fry the böreks, turning them until they are evenly golden and crispy.
- Drain on paper towels as soon as the surface sounds dry and crackling, then let rest very briefly so the cheese stabilizes without losing its melt.
- Serve hot, with lemon wedges to squeeze at the table to awaken the richness of the cheese and the spiced aroma of the pastırma.
Nutrition
Per serving
- Energy
- 566.6 kcal
- Protein
- 34.77 g
- Carbohydrate
- 18.96 g
- Fat
- 39.95 g
- Fibre
- 2.24 g
- Calcium
- 287.23 mg
- Iron
- 0.26 mg
- Magnesium
- 17.68 mg
