Welcome back to Culinary Compass! Today, we are elevating a classic Turkish comfort food: Pakanga Borek. This savory, crispy pastry, traditionally made with flaky phyllo dough, is stuffed with a rich and robust filling featuring spicy Sucuk (Turkish sausage) and creamy Kashar cheese.
This tutorial goes beyond a simple recipe, diving into the techniques required for achieving the perfect texture. Learn how to prepare the vibrant filling, manage your phyllo dough without tearing, and master the double-dredging technique (egg wash and breadcrumbs) that guarantees a golden, irresistibly crispy exterior. This borek is perfect for brunch, appetizers, or a satisfying main course.
Don’t forget to like this video, subscribe to the channel for more Gourmet recipes and Professional Cooking Techniques, and let us know in the comments what international cuisine you’d like us to explore next!
***
### Full Pakanga Borek Recipe:
**INGREDIENTS:**
* 1 Tomato (chopped, skin on)
* 3 Green Peppers (finely diced)
* Sucuk (or Pastirma, use any ingredient you like)
* 1 cup Kashar Cheese (or similar cheese)
* Phyllo Dough (1 sheet per borek)
* 1 tbsp Olive Oil (for filling)
* 1 tbsp Salt (for filling)
* 1 tsp Dried Oregano
* 1 tbsp Dried Lemon (seasoning)
* 3 Eggs (whisked, for coating)
* 5-6 tbsp Breadcrumbs (for coating)
* Oil for deep frying
**INSTRUCTIONS:**
1. Prepare the filling: In a bowl, combine chopped tomato, diced green peppers, Sucuk/Pastirma, Kashar cheese, olive oil, salt, dried oregano, and dried lemon seasoning. Mix well.
2. Assemble the Borek: Place one sheet of phyllo dough on the counter. Spoon a portion of the filling onto the dough and roll/seal it tightly.
3. Prepare the coating: In one bowl, whisk the eggs. In another bowl, place the breadcrumbs.
4. Coat and Fry: Dip each borek first in the whisked egg, then thoroughly coat it in the breadcrumbs.
5. Fry in hot oil until golden brown on all sides. Place on paper towels to drain excess oil. Serve immediately.
Hey everyone, welcome to my channel in my kitchen. Today I have a pachanga borak recipe for you. First, I’ve chopped one tomato skin on. I finally diced three green peppers. I’m using sukak in my recipe. Feel free to use any ingredient you like. Pasturma suk. You can use any kind of bread. One cup of cashew cheese. Into the first bowl. 1 tbsp of olive oil. 1 tbsp of salt. One teaspoon of dried oregano. One tablespoon of dried lemon. I’ve placed one file dough sheet on the counter. One tablespoon of salt. I’m sealing them like this. I’ll need another roll of dough. This is how I prepare my borax. In a bowl, I’m adding three eggs. I’ll whisk them well. I’ve put about five six tablespoons of breadcrumbs into my bowl and I’m starting to fry my borax. I’m dipping my borax first in the egg, then in the breadcrumbs, and starting to fry them. I’m starting to fry them. I’m placing my borax into the hot oil. I’m flipping my borax. Our delicious borax are done. I’m frying them like
Dining and Cooking