Traditional 100% hand-made Turkish delicacy. No additives, no preservatives. All Natural . Ready to eat. It is cooked and frozen for freshness. Heat at 365F in a conventional oven for 15 minutes. Consume in 12 hours.
Traditional pacanga borek already prepared and kept frozen for freshness. It needs to be either fried or baked before consuming. Börek recipes (pastries) are very popular in Turkish cuisine and paçanga böreği is much loved because of its filling – pastırma. Pastırma is salted, aged, air-dried beef that is coated with a cumin-based paste called çemen and, although there are many different types of pastırma, the central Anatolian city of Kayseri, near Cappadocia, is the place most associated with this beef.
Traditional Feta Cheese borek already baked and kept frozen for freshness. Already Cooked. Ready to Eat.Börek (also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka). It can be filled with cheese, often feta or kasar; minced meat, or vegetables. It may have been invented in what is now modern Turkey, in the Anatolian Provinces of the Ottoman Empire in its early era, to become a popular element of Ottoman cuisine or it may date back to the Ancient Roman cuisine of the region. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.