Tavuk Borek Turkish Chicken Pastries Recipes

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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

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

BOREK (TURKISH MEAT ROLLS)



Borek (Turkish Meat Rolls) image

These are a delicious, turkish version of the spring rolls. Great as main dish served with salad. I got this recipe from someone who brought time to a potluck. I submitted the original recipe, the stuff in brackets is what I had on had when I made them. It's hard to find sheeps cheese around here unless you go to a specialty food store.

Provided by Marlitt

Categories     Lunch/Snacks

Time 45m

Yield 24 pcs, 4 serving(s)

Number Of Ingredients 10

3/4 lb ground lamb (I used beef and pork mix)
3/4 lb sheep's milk cheese (I used feta crumbled)
1 garlic clove, minced
1/4 cup parsley, chopped
1 teaspoon thyme
pepper
8 sheets phyllo dough
1 egg
2 tablespoons water
1/4 cup olive oil (for frying)

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.

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