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Turkish   -   Borek With Chicken Filling (Tavuklu Borek)   adapted from Classical Turkish Cooking by Ayla Algar

  • 2 Pounds Chicken -- diced
  • 3 Tablespoons Olive Oil
  • 3 Large Onions -- chopped
  • 2 Cloves Garlic -- finely chopped
  • 3 Sprigs Thyme
  • 3 Large Tomatoes -- finely chopped
  • Salt And Pepper -- to taste
  • 1 Cup Water
  • 1 Cup Parsley -- finely chopped
  • 1/2 Cup Basil -- finely chopped
  • 1 Pound Filo Dough
  • 1 Stick Unsalted Butter -- melted
Directions Brown chicken on all sides in olive oil. Add onions and garlic, cook for 8 minutes. Add thyme, tomatoes, salt, pepper and water. Cover and simmer for 20 minutes. The sauce should be thick but if it watery boil until it becomes thicker. Remove thyme sprigs and discard. Stir in parsley and basil. Set aside. Unfold filo dough and using one sheet, place some of the filling into the edge of the dough and fold into a triangle shape. Place seam side down on a baking sheet and bake in 375 degree oven until light brown or about 20 minutes.
Serves 6
Time to Make 0:00

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