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
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Henry Etta
[email protected]I'm not a fan of Turkish food, but this dish was surprisingly good. The chicken was tender and juicy, and the pastry was flaky and golden brown. I would definitely recommend this recipe.
Mad Plays
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The chicken is always juicy and flavorful, and the pastry is always flaky and golden brown.
Taylan Chapman
[email protected]I'm not sure what I did wrong, but my chicken was dry and the pastry was tough. I'm going to try again with a different recipe.
studioprophet
[email protected]This recipe was a bit more challenging than I expected, but it was worth it! The chicken was delicious and the pastry was flaky and golden brown. I'm glad I gave it a try.
Rima Lithon
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The chicken is always tender and juicy, and the pastry is always flaky and golden brown. I highly recommend this recipe.
Mohamed Ashor
[email protected]This is my new favorite chicken recipe. It's so easy to make and it always turns out perfect. The chicken is always juicy and flavorful, and the pastry is always flaky and golden brown.
Moaz Ashraf
[email protected]I'm not a big fan of chicken, but this dish was amazing! The chicken was cooked perfectly and the pastry was so flaky. I would definitely recommend this recipe.
Anita Waddell
[email protected]Wow! This dish was a hit at my dinner party. Everyone loved the combination of flavors and textures. The chicken was moist and tender, and the pastry was flaky and buttery.
md suroj mia s
[email protected]This recipe was easy to follow and turned out great! The chicken was flavorful and the pastry was crispy. I will definitely be making this again.
Veronica Sepulveda
[email protected]Absolutely delicious! The chicken was tender and juicy, and the pastry was flaky and golden brown. I added a bit of extra garlic and oregano, and it was perfect.