PAÇANGA BÖREĞİ WITH TURKISH STYLE SAUSAGE (deep fried pastry with pastrami and tomato filling)
Pınar Şölen Traditional Turkish Style Sausage
2 pcs. of phyllo dough
3 long green peppers
½ tea cup olive oil
2 glasses of kashar cheese
Sunflower oil (for frying)
Grate the tomato and bake it in a wide pan and at a low heat until tomato liquid evaporates. Finely chop the green long peppers. Add olive oil and long pepper into the tomato cooked in the pan and boil for 1-2 minutes. Add the Turkish Style Sausages and cook for 2 minutes too and remove from the cooker. Let cool. Roll out one of the pieces of dough. First, cut it into equal pieces. Next, cut each piece into three equal parts. Put 2 spoonful of filling ingredients to the bottom of the dough. Sprinkle one pinch of kashar cheese over the top. Inwardly fold the edges from both sides and wrap like spring rolls in a flat shape. Dip the end of the dough into the water in the pan, cover and end wrapping job. Fry both sides of the boreks in hot oil and drain the oil on a paper towel. Serve hot.