Crispy Paçanga Böreği with Melting Cheese Pull

These golden, shatter-crisp rolls are the appetizer that steals the show. Thin phyllo wraps a savory filling of spiced cured beef, juicy tomatoes, and peppers, all bound together by a generous amount of melty kaşar cheese.

The first bite crackles, and then the cheese stretches for miles. They're surprisingly simple to put together, and the payoff is a dramatic, crowd-pleasing starter that tastes like it came from a Turkish meyhane.

Paçanga böreği is a beloved Turkish pastry, often served as a meze or street snack. The combination of pastırma—a heavily seasoned, air-dried cured beef—with the mild, stretchy kaşar cheese creates a filling that's both savory and indulgent.

The rolls are dipped in water and coated in fine breadcrumbs before frying, giving them an exceptionally crisp, blistered crust that contrasts beautifully with the molten interior. This recipe delivers all the drama of the video, from the shattering crust to the endless cheese pull, in your own kitchen.

Ingredients

Why this recipe works

The method of dipping the rolls in water before coating them in breadcrumbs is the secret to the ultra-crisp crust.

The water slightly hydrates the phyllo, allowing the breadcrumbs to adhere firmly while the high heat of the oil quickly evaporates the moisture, leaving behind a shatteringly crisp shell that doesn't absorb excess oil. This technique ensures every bite crackles.

Kaşar cheese is chosen for its exceptional melting properties—it becomes gloriously stretchy and creamy without turning greasy.

Combined with the bold, spiced flavor of pastırma and the bright acidity of tomatoes and peppers, the filling stays moist and flavorful. The contrast of textures and temperatures is what makes these rolls so irresistible.

Notes and substitutions

Pastırma is a Turkish cured beef that's heavily seasoned with a spice paste, typically including fenugreek. It has a distinctive, robust flavor. If you can't find it, prosciutto or soppressata can work as substitutes, though the taste will be different. Look for pastırma in Middle Eastern or specialty grocery stores, or online.

Kaşar cheese is a Turkish cheese similar to provolone or mozzarella. It melts beautifully and has a mild, buttery flavor. If unavailable, use low-moisture mozzarella or provolone. Phyllo dough is widely available in the freezer section of most supermarkets; thaw it overnight in the refrigerator before using.

• kaşar cheese: mozzarella or provolone, both melt well and give a similar stretch
• pastırma: prosciutto or soppressata, if pastırma is unavailable
• green pointed peppers: Italian frying peppers or cubanelle peppers
• phyllo dough: yufka or thin tortillas, though the texture will differ

Equipment

• Large skillet
• Tongs
• Pastry brush
• Cutting board
• Chef's knife
• Mixing bowl
• Plate lined with paper towels