Paçanga Böreği (Istanbul-Style Fried Phyllo Rolls with Turkish Cured Beef and Cheese)

Roast the peppers over an open flame or under the oven broiler, turning them until the skins are blackened and blistered. Transfer them to a bowl and cover. Once cool, peel off the skins, remove the seeds, cut the peppers into strips, and place them in a strainer.

Cut the Turkish cured beef, including its fenugreek coating, into thin strips; do not scrape off the coating, as it will flavor the phyllo as it fries. Cut the Turkish semi-hard cheese into thick matchstick-size pieces; do not grate it, as grated cheese will leak out immediately during frying.

Heat the oil in a deep skillet over medium heat. A small piece of phyllo dropped into the oil should puff up immediately and rise to the surface. If the oil is too hot, the phyllo will burn before the Kashar melts.