Best 4 Tavuk Borek Turkish Chicken Pastries Recipes
Tavuk Borek, a Turkish specialty, is a scrumptious pastry that combines the flavors of savory chicken, creamy cheese, and crispy layers of phyllo dough. Originating in the vibrant culinary scene of Turkey, this delightful dish has captured the hearts and taste buds of food enthusiasts worldwide. With its golden-brown exterior and a flaky, tender interior that bursts with flavor, Tavuk Borek promises an unforgettable culinary experience. Whether served as a main course, appetizer, or an indulgent snack, this Turkish chicken pastry is a symphony of textures and flavors that will leave you craving more. In this article, we will delve into the art of creating the perfect Tavuk Borek, providing you with a comprehensive guide to crafting this delectable dish in your own kitchen.
Here are our top 4 tried and tested recipes!
TAVUK ŞIş (TURKISH CHICKEN KEBAB) RECIPE
Steps:
- Gather the ingredients.
- Pat the chicken breasts dry with paper towels.
- Cut the meat into 1-inch pieces. Set aside.
- Using the finest grater possible, grate the onion and garlic cloves over a medium bowl.
- Pour the pulp and juice into a fine mesh strainer and, using a wooden spoon, press out the juice into a medium bowl. Discard the onion and garlic pulp; reserve the juice.
- Stir together the onion-garlic juice, yogurt, oil, tomato paste, black pepper, paprika, and salt.
- Add the cubed chicken and toss to coat.
- Cover the bowl and refrigerate it for at least 4 hours, preferably overnight for maximum flavor.
- Prepare a medium (350°F to 375°F) gas or charcoal grill fire. If using bamboo skewers, soak skewers in water for 30 minutes so they don't catch fire on the grill.
- Remove the chicken pieces from the marinade and thread them onto soaked bamboo kebab skewers or metal skewers. The chunks of chicken can touch each other, but don't put them too close together to ensure they cook through. Discard any remaining marinade.
- Sprinkle the kebabs generously with salt and place on pre heated grill. Grill evenly on all sides, about 12 minutes total.
- Garnish with sumac, dried oregano, and paprika, if desired, and serve.
Nutrition Facts : Calories 276 kcal, Carbohydrate 5 g, Cholesterol 98 mg, Fiber 1 g, Protein 37 g, SaturatedFat 2 g, Sodium 311 mg, Sugar 3 g, Fat 11 g, ServingSize 6 to 8 kebabs (6 to 8 servings), UnsaturatedFat 0 g
CHICKEN BOREK RECIPE
Ingredients: Half of a chicken breast, 1,5 cups parmesan or mozzeralla cheese, grated, 2 phyllo sheets, 1 tomato, grated, 1/4 cup vegetable oil, 1 clove of garlic, grated, Salt and pepper to taste, 1 egg yolk, 1 tsp yogurt, Sesame seeds and black cumin for topping. Preparation: Boil 2 cups of water in a deep pan, add into the chicken breast and cook until tender, Drain the chicken breast and shred with your hands or a rondo, Heat vegetable oil in a large pan, Add garlic and stir, Add tomato and cook for 5 mins., Add salt and pepper and stir, Remove from heat and let cool, Spread one of the phyllo sheet on the counter, Brush with half of the tomato sauce, Spread half of the chicken and half of the cheese over and roll, Grease a 26 cm baking dish, Roll the rolled phyllo into the dish starting from the center, Prepare the second sheet with the remaining sauce, chicken and cheese and roll around the first sheet, Beat egg yolk and yogurt together, Brush the borek with the mixture, Sprinkle sesame seeds and black cumin on top, Bake in 170 C degrees pre-heated oven until golden. Bon Appetit...
Provided by Turkish Style Cooking
Categories Pastry Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Boil 2 cups of water in a deep pan, add into the chicken breast and cook until tender,
- Drain the chicken breast and shred with your hands or a rondo,
- Heat vegetable oil in a large pan,
- Add garlic and stir,
- Add tomato and cook for 5 mins.,
- Add salt and pepper and stir,
- Remove from heat and let cool,
- Spread one of the phyllo sheet on the counter,
- Brush with half of the tomato sauce,
- Spread half of the chicken and half of the cheese over and roll,
- Grease a 26 cm baking dish,
- Roll the rolled phyllo into the dish starting from the center,
- Prepare the second sheet with the remaining sauce, chicken and cheese and roll around the first sheet,
- Beat egg yolk and yogurt together,
- Brush the borek with the mixture,
- Sprinkle sesame seeds and black cumin on top,
- Bake in 170 C degrees pre-heated oven until golden.
Nutrition Facts : Calories 300 cal
TAVUK BOREK (TURKISH CHICKEN PASTRIES)
In Turkey, these pastries are generally eaten as a snack. They can be baked or deep-fried. To make Tavuk Borek as a main course, double the quantity of the filling. See the notes below. This recipe is from 'The Best of Lebanese and Middle Eastern Cooking' and has been posted for the 2005 Zaar World Tour. I have not yet made this recipe, but because I don't like raisins, when I make it, (influnced by another Turkish recipe from the same source), I'll be replacing the raisins with ground almonds.
Provided by bluemoon downunder
Categories Savory Pies
Time 55m
Yield 15 Tavuk Borek
Number Of Ingredients 10
Steps:
- Steam the chicken breast over boiling water for 10-15 minutes, or until cooked, set aside to cool; then, once cooled, remove the skin and bones and finely chop the flesh.
- Heat the butter, add the flour and cook over a moderate heat for a few minutes, stirring. Gradually add the milk, bring to the boil, then immediately lower the heat and simmer over a low heat for 2 minutes and add the cinnamon and raisins and season to taste with salt and pepper. Then set aside to cool, covering the surface with a piece of plastic wrap to prevent a skin from forming. When the sauce is cool, stir through the chicken.
- Cut the pastry lengthways into three strips. Cover with a tea towel. Take one strip of pastry, brush lightly with oil and place a little filling at one end. Fold over end and sides and roll up neatly. Place seam side down on a greased baking tray. Repeat with remaining pastry and filling. Brush tops with a little oil and bake in a moderate oven (180°C; 350°F) for 20-25 minutes, or until golden.
- Serve warm.
- Note: To make the Borek as a main meal make double the quantity of filling, by following the instructions in steps 1 and 2. Leave the pastry whole, and use 3 lightly oiled sheets to line the base of a suitable lightly oiled pan. Once the filling mixture has cooled, place it over the pastry and cover it with 3 more lightly oiled sheets. Sprinkle it with water and lightly score the surface. Bake as in step 3 but for 35-40 minutes, or until golden.
Nutrition Facts : Calories 195.4, Fat 14.7, SaturatedFat 4.3, Cholesterol 24.3, Sodium 78.4, Carbohydrate 10.9, Fiber 0.4, Sugar 3.9, Protein 5.7
BOREKS (TURKISH PASTRIES)
This is a recipe from one of my favorite cookbooks, called "The Classic Mediterranean Cookbook" by Sarah Woodward. They're savory stuffed pastries (filled with crumbled feta cheese and savory herbs) that are baked to golden perfection and usually served as an appetizer.
Provided by Northwestgal
Categories Lunch/Snacks
Time 35m
Yield 24 pastries, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Crumble the feta cheese, then mix feta with the chives (or dill), parsley, and pepper.
- Melt the butter in a small saucepan. Skim off any foam that accumulates.
- Cut the phyllo pastry sheets into 3-inch strips. Take one strip and cover the rest with a clean, damp cloth.
- Brush the first phyllo strip with melted butter, and place a teaspoon of feta/herb mixture on the bottom right corner of the phyllo sheet, about 1/4-inch from the edge.
- Pick up the bottom right corner of the phyllo sheet and fold it up and over the feta/herb mixture so the corner reaches the top edge of the phyllo sheet and forms a triangle. Keep folding the pastry over itself, being careful that the filling remains intact, until you reach the end of the phyllo sheet and have a triangle shaped pastry.
- Repeat steps #5 and #6, using remaining phyllo sheets and feta/herb mixture.
- Lay pastries on a baking sheet, and brush with remaining melted butter. Bake at 350° for 20 minutes, or until golden brown.
Nutrition Facts : Calories 64.4, Fat 4.9, SaturatedFat 3, Cholesterol 14.3, Sodium 114.8, Carbohydrate 3.7, Fiber 0.1, Sugar 0.3, Protein 1.6
Tips:
- Make sure the pastry is thin and even, so it cooks evenly.
- Use a sharp knife to cut the pastry into even pieces.
- Don't overcrowd the pan when frying the pastries, or they will not cook evenly.
- Serve the pastries hot with your favorite dipping sauce.
- To make the pastries ahead of time, bake them and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350 degrees Fahrenheit until warmed through.
- You can also freeze the unbaked pastries for up to 2 months. To bake them, thaw them overnight in the refrigerator and then bake them according to the recipe instructions.
Conclusion:
Tavuk Borek is a delicious and easy-to-make Turkish pastry that is perfect for a snack or a meal. With a crispy, flaky crust and a savory chicken filling, these pastries are sure to be a hit with your family and friends. So next time you're looking for something new and exciting to try, give Tavuk Borek a try. You won't be disappointed!
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