Pacanga Boregi from Ali Baba’s Terrace

Pacanga Boregi Steal This Recipe

Steal This Recipe goes to Turkey with a simple, yet exotic Turkish pastrami stuffed pastry – the recipe for Pacanga Boregi was 'pinched' from Chef Senol Bakir of Ali Baba’s Terrace. Located in Manhattan’s Midtown East neighborhood, Ali Baba’s Terrace is a modern Turkish restaurant with emphasis on wholesome yet authentic food. A truly Turkish experience, with Chef Senol Bakir at its helm, the restaurant serves traditional dishes all made completely from scratch in house, such as homemade stuffed grape leaves, fresh sesame bread and hand-chopped meat for their kebabs. With affordability taking a high priority, the restaurant provides refined Turkish food that is as accessible as it is delicious. This hot appetizer can be made with prosciutto if you cannot find Turkish pastrami. The recipe also calls for a Turkish cheese called Kashar, which is a mild, flavorful cheese similar to mozzarella - you can use mozzarella if Kashar is not readily available.

About the chef: Hailing from Bolu, Turkey, a city midway between Ankara and Istanbul known for its culinary talent, Chef Senol Bakir boasts an internationally renowned culinary education from Bolu’s prestigious Anatolian Culinary School. Chef Bakir has formative training in various areas of Turkish cuisine from bread baking to dessert making, which he further honed after several years of cooking in some of Turkey’s top-tier restaurants, along with New York’s famous Turkish Kitchen.

Ali Baba’s Terrace
862 2nd Avenue
NY, NY
212 888 8622
www.alibabasterrace.com

Pacanga Boregi is served at Ali Baba’s Terrace for $7.95.
This recipe makes 4 restaurant servings.

Pacanga Boregi Ingredients:
1 package premade filo dough
1 tomato, thinly sliced
8-12 slices Turkish pastrami or prosciutto
4 oz. Kashar Cheese
1 egg, beaten
Oil for frying

Steal This Recipe® Step by Step Instructions:
Separate the filo dough into sets of about two or three sheets.
Towards one side of the rectangle, lay two to three slices of Turkish pastrami or prosciutto.
Add to this a thin slice of tomato, and top with a thick slice of Kashar cheese.
With a brush, moisten the edges of the filo dough with egg wash, which will act as a binder and hold the borega together.
Wrap the filo dough into a closed rectangle, folding the smaller sides inwards and pinching together to make a safe close.
Use a bit more egg wash to ensure that all the seams are closed tightly.
Fill a medium saucepan about two-thirds with oil and heat.
Fry the boregi for a few minutes apiece, until bubbly and golden.

The following nutritional analysis is based on an approximate 6 oz. serving at home.

Nutritional information provided by www.menucalc.com