Tavuk Borek Turkish Chicken Pastries Food

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CHICKEN BöREK (TURKISH CHICKEN FILLED PASTRY)



Chicken Börek (Turkish chicken filled pastry) image

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

1/2 cup hot water
1/4 cup milk
1/4 cup olive oil
1 eggs
1 teaspoon salt
3 cups flour
1 package yeast
3 pieces chicken breast halves (diced into 1/2 cm cubes)
1 onion (finely chopped)
1 clove garlic (finely chopped)
1/2 tablespoon cumin
2 tablespoon turkish red pepper paste
1 tomato (diced into 1cm cubes)
1 tablespoon parsley (finely chopped)

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

TAVUK ŞIş (TURKISH CHICKEN KEBAB) RECIPE



Tavuk Şiş (Turkish Chicken Kebab) Recipe image

Use an overnight marinade of yogurt, onion, garlic, and spices for succulent chicken kebabs made the Turkish way.

Provided by Elizabeth Taviloglu

Categories     Entree     Dinner

Time 8h27m

Number Of Ingredients 10

2 chicken breasts (boneless, skinless, or 4 to 5 boneless, skinless thighs)
1 medium onion
2 cloves garlic
1/2 cup plain yogurt (or milk)
3 tablespoons vegetable oil
2 tablespoons tomato paste
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon salt (plus more for seasoning)
Garnish: dried oregano, sumac, and paprika (optional)

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.

Nutrition Facts : Calories 276 kcal, Carbohydrate 5 g, Cholesterol 98 mg, Fiber 1 g, Protein 37 g, SaturatedFat 2 g, Sodium 311 mg, Sugar 3 g, Fat 11 g, ServingSize 6 to 8 kebabs (6 to 8 servings), UnsaturatedFat 0 g

TAVUK BOREK (TURKISH CHICKEN PASTRIES)



Tavuk Borek (Turkish Chicken Pastries) image

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

1 whole chicken breast
60 g butter
3 tablespoons flour
375 ml milk, low fat is fine
salt, to taste
fresh ground pepper, to taste
cinnamon
60 g seeded raisins
5 sheets phyllo phyllo pastry
125 g oil

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

BOREKS (TURKISH PASTRIES)



Boreks (Turkish Pastries) image

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

6 ounces feta cheese
2 tablespoons chives, finely chopped (or dill can be used)
2 tablepsoons parsley, finely chopped
1/2 teaspoon black pepper
6 tablespoons unsalted butter
8 sheets phyllo pastry

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

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