This is one of my favourite boreks; Baked Pastry Rolls with Pastrami / Fırında Paçanga Böreği. Traditionally it is prepared fried. Know that I have tried and tested several times the baked version I hope to prepare it more often. It comes out so crispy and delicious it would be hard to decide whether it has been fried or baked actually.
The Turkish name of pastrami is pastırma it had been derived over the word bastırma which means pressed down. This takes us back to the times when Turks were not settled yet and were mostly on horses travelling around Asia to find the right place to settle. Meat which they need for energy and power was dried between their legs and the horse. Now pastrami is prepared in a similar way. If you want to prepare it at home you actually can. There are many video’s you can watch and learn. You don’t really have to understand the Turkish. All you need is patience and a lot of salt to cover. It takes about 6-8 weeks to obtain a good pastrami. It is similar to bacon. You can have pastrami as it is, or with eggs or in a baked pastry like Paçanga.
Start with preparing the stuffing. Chop all the ingredients to small and similar sizes and mix well.
Then open wide the yufka fold in the corners to obtain a rectangular shape. Spread with olive oil and butter. Then add the filling on the longer side as in the picture below. Curl until you reach the middle. The roll should be somewhat loose. Then cut diagonnally to three or four pieces. You are ready to soak now first into whisked eggs, then to fine bread crumbs.
Then line all the rolls into an oven sheet and cook in a preheated oven at 200 degrees Celcius, until crispy and brownish on all sides. It will take about 15-20 minutes. Serve warm, as it will be the best then.
I am pretty sure your guests and family will enjoy this delicious börek. Looking forward to read your comments.Ba