Chicken and Onion Borek
Köbete
This is possibly the closest thing Turkey has to a meat pie. It is a great cheap meal for a family, but also a show-stopping savoury pastry to bring along to a potluck luncheon. Cut into wedges and enjoy!
500g chicken breast and/or thigh fillets
3-4 yufka (or substitute with dough recipe below)
olive oil, as needed
1 onion, finely diced
2 tomatoes, diced
few sprigs parsley, finely diced
3/4 tsp salt
a good cranking of pepper
1 egg, lightly beaten
To Make Dough:
Combine 5 cups flour, 1 teaspoon salt and 1 1/2 cups water. Mix together with a fork until well combined. If too powdery, add a tad more water. If too sticky, add a little more flour.
Upend onto a floured countertop, and knead well until smooth. Dough should be as soft as an ear lobe.
Divide the dough into three pieces, cover with a wet cloth and set aside untill ready for use.
When ready, roll each piece into a cicle a bit larger than the pie dish. Then continue on as directed.
Preheat the oven to 180 C
1. Put the chicken in a saucepan, fill with boiling water and boil 20min or until cooked through.
2. Drain, reserving the chicken water, then shred the chicken.
3. Meanwhile, find a round pie dish. Place 1 yufka over the top, with the edges draping over the sides. Fold the 4 edges into the middle so that the yufka now roughly fits the pie dish (as below).
4. Heat a large frying pan or wok, and grease with olive oil. Place the folded yufka on the wok, and fry until golden. Flip over to fry other side. Repeat with remaining 2 yufka.
5. Heat a small swig of oil in a pan. Fry the onions until soft, then add the tomatoes. When the tomatoes start to break down, add the parsley, chicken, salt and pepper. Stir well, then remove from heat.
6. Place one fried yufka in the bottom of the pan. Cover with half of the chicken mixture, ¼ cup of the chicken water, then place another yufka on top.
7. Cover the second yufka with the rest of the chicken mixture, ¼ cup of the chicken water, then place the last yufka on top.
8. Sprinkle some chicken water on the top yufka to moisten, then paint with the egg mixture. Place in the oven and bake for 40min.
9. Remove from the oven and leave to rest for 10min. Then cut into pie pieces to serve. Enjoy!
SERVES: 8
