Argentinian-style Paçanga Böreği

Ingredients

In this Argentinian adaptation of Paçanga Böreği, we incorporate the flavors and ingredients commonly found in Argentinian cuisine. The traditional Turkish filling of cheese and parsley is replaced with a savory mixture of ground beef, onions, garlic, and spices. This gives the börek a rich and meaty flavor that is reminiscent of Argentinian empanadas. Additionally, the baking method is used instead of frying, which is more commonly seen in Turkish cuisine. We alse have the original recipe for Paçanga böreği, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon oregano 1/2 teaspoon oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 28g (Sugars: 2g)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the water and olive oil, mixing until a dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned. Stir in the cumin, paprika, oregano, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Divide the dough into small balls, about the size of a golf ball. Roll out each ball into a thin circle.
6. 6.
   Place a spoonful of the beef filling onto one half of the dough circle. Fold the other half over the filling, creating a half-moon shape. Press the edges together to seal the börek.
7. 7.
   Repeat the process with the remaining dough and filling.
8. 8.
   Place the börek on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the börek turns golden brown and crispy.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Ground beef — Make sure to use lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken if desired.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Olive oil — Extra virgin olive oil is recommended for its rich flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the beef filling.
• Serve the börek with chimichurri sauce for an extra burst of Argentinian flavor.
• Experiment with different fillings such as cheese and spinach for a vegetarian option.
• Make a large batch and freeze the unbaked börek for future quick and delicious meals.
• Serve the börek warm for the best taste and texture.

Serving advice

Serve the Argentinian-style Paçanga Böreği as a main course accompanied by a fresh green salad or roasted vegetables. It can also be enjoyed as a snack or appetizer at parties or gatherings.

Presentation advice

Arrange the baked börek on a platter, garnished with fresh herbs such as parsley or cilantro. Serve with a side of chimichurri sauce for dipping.