Best Tavuk Borek Turkish Chicken Pastries Recipes

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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

TAVUK GOGSU (CARAMELIZED TURKISH CREAMY CHICKEN BREAST PUDDING)



Tavuk Gogsu (Caramelized Turkish Creamy Chicken Breast Pudding) image

I love tavuk gogsu and never fail to order it when I go to my favourite Anatolian Restaurant. Anyway, the pudding is 'singed' (caramelized) on one side and is totally delicious - and yes, that chicken breast in the list of ingredients. Interesting, yes?

Provided by evelynathens

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup sugar
1 1/4 cups heavy cream
3 1/2 cups milk
1 teaspoon vanilla extract
1 boneless skinless chicken breast
5 tablespoons rice flour or 5 tablespoons cornstarch
1 tablespoon butter

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).

Nutrition Facts : Calories 430.4, Fat 26.1, SaturatedFat 16, Cholesterol 105.5, Sodium 128.6, Carbohydrate 39.7, Fiber 0.2, Sugar 25.1, Protein 10.4

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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