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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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(Börek) Delicious and easy to make. The filling can have various ingredients according to the taste. Ingredients:
1 pkg. phyllo dough (1 lb.) |
filling |
2 pieces of chicken breast |
half bunch of parsley |
1 teaspoon salt |
1/2 teaspoons black pepper |
béchamel sauce |
1 1/2 tablespoons butter |
3 tablespoons flour |
1 cup milk |
salt |
on top |
1 egg yolk |
sesame |
black cumin seeds |
Directions:
1. Boil the chicken breasts.
2. Chop finely cooked chicken breasts, parsley, salt and black pepper with a food processor.
3. Preparing the béchamel sauce:
4. Place butter in a saucepan and turn the heat to low. When the butter is melted, remove the saucepan from the stove.
5. Sift the flour into the butter a little at a time stirring continuously to combine them.
6. Add the milk a little at a time.
7. Put the saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker.
8. Turn heat off. Add a little bit of salt.
9. Stir occasionally until it is in room temperature.
10. Combine chicken and sauce.
11. Open the package of phyllo dough, put them on the counter and cut into half.
12. By using two sheets at a time, put a tablespoon from the mix, secure the ends by folding the edges, and roll.
13. Stick the ends with a little bit water or milk.
14. Place them onto the oven pan, glaze with the egg yolk, and sprinkle with sesame and black cumin seeds.
15. Bake for 25 mins. (or until they become golden color outside)
16. app. 19 pieces.
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