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Pastrami pie from Kappadokia

A recipe from Anatolia


  1. Grind the cumin using a mortar and pass the cheese through coarse holes of a grater. Then cut tomatoes into thin slices and preheat the oven to 170 degrees Celsius with air.

  2. Next, lightly beat eggs and mixe them with cheese, setting aside some cheese. Grease a pan and lay three sheets, greasing the ones in between with olive oil. Layer half of the cheese-egg mixture and spread it evenly on the sheet. Then, arrange tomato slices in a single layer, sprinkle them with cumin and eggless cheese, and top them with pastrami and the remaining cheese.

  3. Then cover everything with another sheet, add leaves and grease them in between. Fold the edges, carve the pieces, and brush them with egg. Finally, sprinkle sesame seeds and black pepper on top and bake the dish for 45 minutes


1 pack of filo pastry sheets

500 g cheese of your choice

300 g thinly sliced pastrami

2-3 thinly sliced tomatoes

1 tbsp ground cumin

2 eggs (optional)

1 egg for topping

sesame seeds 

Olive oil for brushing on the filo sheets

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