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
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.
CHICKEN BöREK (TURKISH CHICKEN FILLED PASTRY)
Learnt this recipe at the Guru's cooking class in Kalkan, Turkey
Provided by DevinRamdutt
Categories Main Dish
Time 1h
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 484 calories, Fat 6.26641896322374 g, Carbohydrate 90.5112716675932 g, Cholesterol 48.030000001268 mg, Fiber 3.98251048183882 g, Protein 14.6402768755506 g, SaturatedFat 1.29046114667588 g, ServingSize 1 1 Serving (203g), Sodium 28.3238333398335 mg, Sugar 86.5287611857544 g, TransFat 0.745991333525007 g
CRISPY CHICKEN BOREK RECIPE
Ingredients: 4 square puff pastry, Half chicken breast, chopped, 1 onion, chopped, 1 tsp tomato paste, 1 cup canned peas and carrots, 3 tbsps oil, 1/2 tsp cumin, 1/2 tsp black pepper, Salt to taste, 1 egg yolk to brush the boreks, Sesame, bleck cumin for topping. Preparation: 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. Bon Appetit...
Provided by Turkish Style Cooking
Categories Pastry Recipes
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300 cal
LAMB BOREK
Get your hands on the right ingredients, including about 12 good sheets of phyllo pastry, and you'll find this savory, lamb-filled pastry way easier to make than it appears--not to mention delicious--all thanks to an intentionally soggy dough. That's right! Lightly moisturizing the phyllo with an egg/yogurt/butter wash produces flexible, flavorful, and externally crisp layers upon baking.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Turkish
Time 2h5m
Yield 8
Number Of Ingredients 29
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, stirring occasionally, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
- Pour tomato sauce into the lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off heat and let cool completely before using.
- In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
- Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
- Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from the filling side and place it against the edge of the pan. Brush more egg wash on top.
- Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
- Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
- Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve desired consistency for dipping. Season with salt and cayenne. Cut borek into wedges and serve with yogurt sauce.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 24 g, Cholesterol 110.7 mg, Fat 28 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 10.5 g, Sodium 1086 mg, Sugar 5.1 g
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
ALGERIAN CHICKEN & PRESERVED LEMON BOUREK
The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese........the list goes on. Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack. You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying. You can also shallow fry them in a frying pan about 1" deep in sunflower or vegetable oil. Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household. (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/)
Provided by Um Safia
Categories Chicken
Time 2h10m
Yield 36 bourek
Number Of Ingredients 11
Steps:
- In a medium sized casserole, heat the olive oil & gently fry the onion until pale golden. Add the chicken & fry for 15-20 minutes on a medium heat.
- Add your ras el hanout & the Season All, mix well & cook for a few minutes.
- Wash the preserved lemon really well (make sure to discard the flesh), then chop it very finely & add to the casserole. Cook for a few more minutes.
- Remove the casserole from the heat, add the coriander (cilantro) & allow to cool. Mix in the chopped eggs & re-season if required.
- Once the filling is cooled completely, you are ready to assemble the bourek.
- Make your flour paste by putting the flour in a bowl & gradually adding the water until you have a very runny paste - a bit like crepe batter.
- Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
- Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
- Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
- With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
- Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
- Repeat these steps with the remaining 35 spring roll sheets.
- Now you can either freeze the bourek or fry them in hot oil (I like to deep fry at approx 165-170c) in batches, until a deep golden colour & very crispy!
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