Tavuk Borek Turkish Chicken Pastries 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.

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.

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.

BOREKS (TURKISH PASTRIES)

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.