Baked Chicken Borek#Foodieextravaganza

Turkish cuisine is famous for its  varieties of layered pies and pastries, called ‘Börek‘. Borek is a  made of thin layers of dough called yufka or phyllo, that can hold variety of fillings like cheese, spinach, meat or chicken etc. 
Borek often described as flaky  pastry pie ; made with several layers of yufka or phyllo sheets with oil or butter in middle of each layer.
This dish is best for your parties or tea times and this is a must try delicious recipe. Made this for my anniversary tea party with my trekking group. Made two of these one chicken and the other vegetarian one, which I will be posting later.
I have used the homemade phyllo sheets.. check this here Phyllo Pastry Sheets - Homemade

Ingredients  
12 Filo pastry  Sheets  or as required
For filling  
500 Grams Chicken Mince
2 Large Onions - finely chopped
1 Teaspoon Minced  Ginger  
1 Teaspoon Minced Garlic
Salt to taste
¼ Teaspoon Turmeric powder 
1 Teaspoon  Paprika powder
3 Tablespoons Finely Chopped Coriander leaves
2 Tablespoons Oil
For the pastry
100 Grams Butter  - melted 
A small Egg for brushing the pastry on top
Method
To make the filling  
Heat oil in a pan add the chopped onions and saute till they soften , now add the minced ginger and garlic and saute till then start to release an aroma.  Add chicken mince and turmeric powder  stir on high heat until  turns pink to white.  Add the paprika and salt, mix well and let it cook till  all the  juices evaporates and turns dry. Let it cool. Now add the coriander leaves and mix well.
For the layering 
Grease baking pan,  with melted butter well . Layer a sheet of filo pastry, brush it lavishly with melted butter, I layered 6 sheets and brushed each with melted butter.  After the 6th sheet , spread the chicken filling evenly and press it lightly.
Now add the remaining 6 sheets, brushing each sheet with melted butter and then keep the next sheet.  After all the sheets are placed, brush the top lavishly with butter.  
Now brush it with egg 
Give cuts  with knife , as per your desired size pieces right till the bottom taking care not the separate the sheets.  
Bake it in a preheated oven at 170 C, for 35 to 40 minutes or until it gets a nicely  golden. 
Chicken Borek is ready to serve.  
These were flaky and scrumptious, enjoyed by all.
My Notes:
While layering the sheets tend to tear or break, but do not worry since they will be covered with other sheets. You can use even the cut sheet or torn sheets for layering. Even I have used the some pieces of sheets or torn sheets for layering.
Labels : Chicken, Borek, Turkish, Foodie Extravaganza Party, Phyllo pastry, Homemade, Baked

Sending this to the event for this month of Foodie Extravaganza, the theme is "Pastry". Our Host of the month is Caroline Williams. Thank you Caroline for hosting this event.
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes being shared today: 

Baked Chicken Borek by Sneha's Recipes
Cheesy Asparagus Potato Tart by Food Lust People Love
Cornish-Style Steak Pasties by Karen's Kitchen Stories
Garlic Herb Chicken in Puff Pastry by A Day in the Life on the Farm
Kolache cookies by Caroline's Cooking
Puff Pastry Apple Cranberry Strudel by Veggie Fun Kitchen
Raspberry Pistachio Palmiers by Palatable Pastime
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

3 comments:

  1. Oh my....definitely going on my to make list!!

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  2. I'm pretty sure I've eaten something like this but not tried making (though I have made pastilla, which is similar). Looks tasty!

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  3. That sounds delicious Sneha!

    ReplyDelete