Saed News: Chicken and mushroom börek is one of the most popular dishes among the Turkish people. It is made using yufka dough and contains chicken fillet, mushrooms, and vegetables. Below, we’ll share how to prepare it.
According to Saed News Cooking Service, chicken and mushroom börek has earned a special place at gatherings and parties due to its delicious taste and variety of ingredients. In this article, we’ll teach you how to make this tasty dish.
Chicken fillet: 300 g
Mozzarella or pizza cheese: 100 g
Large mushrooms: 4
Onion: 1
Bell pepper: 1
Fresh basil: a handful
Butter: as needed
Eggs: 2
Salt: 1 tsp
Black pepper: ½ tsp
Hot green pepper paste: 1 tbsp
Thyme: 1 tsp
Yogurt: 2 tbsp
Yufka dough: 1 pack
Fresh lemon: 1
Nigella seeds and sesame seeds: as desired
Finely chop one onion and sauté it in oil. Dice the bell pepper and add it to the onion once it's golden.
Add the chicken fillet (chopped), a grated garlic clove, black pepper, thyme, and salt.
Chop a handful of fresh basil and add it to the mix.
Slice the mushrooms and add them to the pan. Make sure the heat is high to prevent the mushrooms from releasing too much water.
Squeeze half a lemon over the mixture. Add a tablespoon of hot green pepper paste.
Stir in mustard and ketchup, sauté briefly, then remove from heat.
Wrap the filling and shredded cheese in yufka dough and roll them. Arrange the rolls in a round baking dish.
Tip: Yufka dough can be bought from most supermarkets. It's thin and delicate, so to prevent it from breaking, brush each sheet with a mixture of melted butter, yogurt, and beaten egg before filling.
In a bowl, mix one egg, melted butter, and two tablespoons of yogurt. Brush it over the dough before rolling.
Once all the rolls are made, mix egg yolk with more melted butter and brush over the tops. Sprinkle with nigella and sesame seeds.
Bake in a preheated oven at 180°C (350°F) for 15 minutes until golden and crispy.
You can use triangular or rectangular yufka sheets for this recipe.
