Best 7 Tavuk Borek Turkish Chicken Pastries 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.

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.

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.

BOREK (TURKISH MEAT ROLLS)

Steps:

• Brown meat in pan at medium-hi heat.
• Drain and transfer browned meat to a medium bowl to cool.
• When the meat has cooled crumble cheese and add to the meat.
• Add the parsley, garlic thyme and pepper and mix well.
• Let this sit for 30 minutes.
• In a small bowl beat the egg with water to make an egg wash.
• Working quickly now, so the phyllo does not dry out.
• Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
• Cut the two sheets into six rectangles.
• Take a good tablespoon of meat mix and place it about an 1 ½" to 2 inches up from one of the corners of the rectangle.
• Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
• Repeat for the next five pieces.
• Brush with egg wash.
• Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
• Repeat the dough and rolling with the rest of the dough sheets.
• These are also very nice cold.
• I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.

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.

TAVUK GOGSU (CARAMELIZED TURKISH CREAMY CHICKEN BREAST PUDDING)

Steps:

• Place the chicken in a saucepan filled with water and allow it to come to the boil. Reduce the temperature and let it simmer until the chicken is fully cooked, approximately 20 minutes. Remove the chicken from the saucepan, cool, pat dry and shred into very, very fine shreds. Mix the rice flour or corn starch with some milk. Add the cream, sugar and the rest of the milk to a pot and boil.
• Once the mixture reaches boiling, add a few spoonfuls of it to the rice flour slurry, to temper it, and then slowly empty the slurry into the pot and add the extract. Whisk the mixture constantly. As soon as it starts to thicken, add the shredded chicken and continue stirring until it is thick and set.
• Melt the butter in a heavy skillet and pour the pudding inches Cook, over medium-low heat, without stirring for 8-10 minutes, until it is caramelized (singed) underneath.
• Allow the pudding to cool in the skillet and serve from there. To serve - cut into pieces and 'flip' a piece onto a plate - the singed part should be on top.
• Delicious served with either Whipped Cream or Ice Cream. (plain is good, too).

TAVUK TAVA (TURKISH CHICKEN)

Steps:

• Heat 1 tablespoon oil in a dutch oven over medium heat, and cook the chicken breast cubes until juices run clear or brown the chicken pieces. Mix the cooked chicken, ajvar, tomatoes, mushrooms, onion, and garlic.
• Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil. Bring to a boil and then simmer on low for 1 hour and 30 minutes.