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
TURKISH BOREK RECIPE
Turkish borek is an amazing food that you must try while visiting. It's pastry filled with things like spinach, cheese, meat, or potatoes. You'll love it.
Provided by Corinne Vail
Categories Recipes
Time 1h20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 117 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3 inch X 3 inch slice, Sodium 575 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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
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
FRIED CHICKEN PASTRIES (COXINHA)
Be warned-I haven't made this. I want to, and needed to put it into a format I could follow more easily. The instructions were 'interesting" to say the least. When I make it I'll add any corrections I think are needed. Prep time and cook time are a bit of a guess, as is the yield. The recipe says it makes 60 bite sized or 30 medium sized coxinhas.
Provided by JustJanS
Categories Lunch/Snacks
Time 2h8m
Yield 30 pastries
Number Of Ingredients 12
Steps:
- Cut chicken breasts into 2 inch cubes, and place in a saucepan with onion, garlic, margarine, stock cubes, salt and pepper and 3 cups of water.
- Cook over medium heat for 30 minutes or until done.
- Strain solids from broth, retaining broth and solids.
- Finely chop the chicken to make the filling.
- Add the parsley and chopped green onion to the chicken.
- Measure the remaining broth into a saucepan-you will need 3 cups, so make it up with extra water.
- Add all the flour, and stir vigorously with a wooden spoon for 1 minute until it becomes stiff.
- Turn out, allow to cool a little, but while it is still warm, knead dough until it is smooth and no lumps of flour remain.
- (About 10 minutes) Roll out dough to about 1/4 inch thick and cut medium sized circles with a biscuit cutter.
- Place the dough in the palm of your hand, place a small cube of cream cheese and a teaspoon of the prepared filling.
- Judge the filling to the size of the circle you cut-you have to be able to seal it!
- Knead scraps and re-roll, and continue cutting until all the dough is used.
- Fold and close the dough in the shape of a drumstick (the word Coxinha means "little drumstick" in Portuguese).
- Brush the filled pastries with egg white and roll in breadcrumbs.
- Deep-fry the snacks for 8 minutes at 350f or until golden brown.
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
More about "chicken börek turkish chicken filled pastry food"
TURKISH BOREK RECIPE (SIGARA BOREK) • UNICORNS IN THE …
From unicornsinthekitchen.com
CHICKEN PIE RECIPE (TAVUKLU BöREK) - TURKISH FOODS
From turkishrecipe.org
CHICKEN BOREK - HOW TO MAKE CHICKEN BOREK
From howandwhat.net
ANYONITA NIBBLES | GLUTEN-FREE RECIPES : TURKISH CHICKEN BOREK
From anyonita-nibbles.co.uk
BöREK | BOREK | HOW TO MAKE TURKISH BöREK | TURKISH BOREK RECIPES
From pantryfun.com
RECIPE FOR BOREK: LAYERED CHEESE PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BOREK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN BOREK RECIPE | TURKISH STYLE COOKING
From turkishstylecooking.com
TURKISH CHICKEN BOREK RECIPE | BAKED CHICKEN SNACK - YOUTUBE
From youtube.com
CHICKEN BOREK - PUCK ARABIA
From puckarabia.com
EASY TURKISH RECIPES - CHICKEN STUFFED PUFF PASTRY BOREK
From facebook.com
CHICKEN BöREK TURKISH CHICKEN FILLED PASTRY RECIPES
From tfrecipes.com
CHICKEN STUFFED PUFF PASTRY BOREK - BAKED CHICKEN PIE …
From youtube.com
BOREK - SPICED LAMB FILO PASTRY | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love