Paçanga Böreği

Prepare the Filling

1. Place a pan over medium heat and add the olive oil.
2. When the pan is hot, add the peppers and sauté for a few minutes.
3. Add the tomatoes and cook them until softened.
4. Mix in the thyme, chilli and salt.
5. Remove the pan from the heat and let it cool down for 10 minutes.
6. Grate the cheese while the pepper&tomato mixture is cooling down and place it in a large bowl.
7. Finely dice the pastirma and add it to the bowl.
8. Add the cooled pepper&tomato mixture into the bowl and mix until all combined.

Roll the Pastries

1. Cut the filo pastries into 8 equal triangles. That would give you 24 triangles. 
2. Place a triangle of yufka on a large, flat surface, pointed end away from you.
3. Add a tablespoonful of filling to the wide end and spread it into a thin line, leaving a small gap on either side. 
4. Fold the flat end over the top of the filling, fold the outer corners and roll the borek tightly. 
5. Wet the tip on each pastry at the pointed end to seal it. Set aside and continue with the remaining yufka and filling. 

Fry the Boreks

1. Heat ¼ cup oil in a non-stick pan over medium heat. 
2. Once the oil is hot, place the boreks in the oil and fry on all sides until crispy and golden. Avoid overcrowding the pan. 
3. When cooked, place the boreks on a paper kitchen towel to absorb the excess oil.