Chicken Borek Recipes

CRISPY CHICKEN BOREK RECIPE

Steps:

• Take the puff pastries at room temperature and let it soften,
• Heat oil in a large pan and add into onions and fry,
• Add chicken breast and continue cooking until it changes colour,
• Add tomato paste and cook for a few mins. more,
• Add black pepper, cumin and salt and stir well and remove from heat,
• Add canned peas and carrots and stir,
• Set aside for 5 mins.,
• Once the pastries are softened roll from each side and widen,
• Put 2 tablespoons chicken mixture in the center and fold from each side,
• Place the boreks into a baking pan covered with parchement paper,
• Brush them with egg yolks,
• Sprinkle sesame seeds and black cumin,
• Bake in a 180 C degrees preheated oven until golden.

CHICKEN BöREK (TURKISH CHICKEN FILLED PASTRY)

Steps:

• Making the dough: - combine water, milk, oil, 1 tsp salt , egg and yeast in a large bowl - slowly mix in flour and kneed with hands until a soft, slightly sticky dough is formed (add or reduce flour slightly as necessary) - cover and set aside to rise for at least ten minutes Cooking the chicken: - brown chicken on high heat in a large fry pan with about a tablespoon of olive oil - add onion, garlic, salt and pepper to taste (~1 Tbs each) and cumin, stir and cook on medium heat for about 3-4 minutes - add pepper paste, tomato and parsley and cook for a further 3-4 minutes Creating the pastry filled rolls: - separate the dough into three equal sized lots - roll the dough flat to almost translucent thin (see photo) - spread 1/3 of the chicken mix evenly across the surface - from opposite ends, roll the dough into a cylinder (about 1/2 inch diameter) until each end meets in the center - scoop up double cylinder pastry and place in lightly oiled baking tray - repeat for remaining two dough lots - bake at 350°F for approximately 30 minutes (pastry should be golden brown and flakey) Serve with a yoghurt based sauce or spicy chili sauce and a fresh garden salad. Will serve four.

CHICKEN BOREK RECIPE

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.

TURKISH BOREK

Steps:

• In a large, deep skillet, heat the olive oil over moderate heat. Add the peppers, pul biber and onions, season with salt and pepper and cook, stirring frequently, until softened, about 10 minutes. Add the beef and cook until the liquid has evaporated, about 10 minutes. Season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the vegetables are softened, about 15 minutes. Transfer the vegetables and meat to a bowl and let cool slightly.
• Preheat the oven to 400 degrees F and lightly oil a 9- by 13-inch glass baking dish.
• In a medium bowl, whisk the eggs with the milk and 1/2 cup of the canola oil. Lay a sheet of yufka on a work surface and brush with the egg mixture; repeat until you have a stack of 2 sheets. Transfer the stack to the baking dish and spread one-third of the beef mixture on top. Repeat the layering twice more with the brushed yufka sheets and beef filling, then end with a stack of brushed yufka.
• Trim the overhanging yufka slightly and tuck it under itself. Brush any remaining egg mixture on top of the borek, top with the nigella sativa seeds and bake until deeply golden on top and sizzling, about 45 minutes. Let the borek rest for 20 minutes before cutting into squares and serving.

TURKISH BOREK RECIPE

Steps:

• Make spinach filling. Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 minutes, just long enough to warm and combine ingredients. Let cool and drain excess liquid.
• Make egg wash for pastry. Beat eggs and add in sunflower oil and yougurt. Set aside.
• Decide on layering technique, and start layering your yufka or pastry dough, brushed with egg mxture, then spinach.
• Brush the remainder of egg wash on top and sides of borek, and sprinkle with sesame seeds if desired.
• Bake in preheated 350 degree oven for about 40 minutes, until browned.
• Remove from oven and serve warm.

FETA, HERB & SPRING ONION BOREK

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prepare the filling first. Mash the feta in a bowl with the back of a fork. Add the chilli, spring onions, herbs and olive oil, then mix everything well using the fork.
• For the sauce, whisk the beaten egg with the olive oil and milk in a small bowl until fully combined.
• Lay the filo sheets on a clean work surface and cover with a clean, damp cloth to ensure they don't dry out as you work. Brush the base of a shallow 20cm round ovenproof dish with some olive oil.
• Layer six sheets of filo in the bottom of the dish, overlapping them by about 45 degrees and fanning them out, also ensuring that half of each sheet covers the base while the other half overhangs the dish. Between each addition, liberally brush the sheets with the sauce. The entire base should be covered with the filo, and the filo generously basted in the sauce.
• Tip in all the filling, then fold the overhanging filo over the filling to enclose it, brushing the sheets with more sauce as you do. Cover the top with a final sheet of filo, but don't brush this with the sauce.
• Whisk the egg yolks with the 1 tbsp olive oil and brush this on top of the borek. Sprinkle with the sesame and nigella seeds and bake for 30 mins until golden brown.

BUREK

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion.
• Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling.
• Bake burek in the preheated oven until golden brown, 20 to 30 minutes.

TAVUK BOREK (TURKISH CHICKEN PASTRIES)

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.

BEST BOURBON CHICKEN

Steps:

• Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
• In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
• Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.