I used a teaspoon of oil in a nonstick pan. Replaced the basil with fresh mint, and added 1 teaspoon Aleppo red pepper. Didn't like the fresh thyme. I'll replace it with dill next time.
Borek With Chicken Filling - Tavuklu Borek - 16g Carbs, 6g Fiber
Recipe By: Adapted from Classical Turkish Cooking by Ayla Algar
Serving Size: 6
Preparation Time: 0:00
Categories: LowerCarbs Poultry/Fowl
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
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 is 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
Cuisine: "Turkish"
Source: "World Hearth Recipe Collection Turkish"
S(Formatted by Chupa Babi): "Aug 2012"
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Per Serving (excluding unknown items): 717 Calories; 44g Fat (69.9%
calories from fat); 27g Protein; 16g Carbohydrate; 6g Dietary Fiber; 141mg Cholesterol; 461mg Sodium
Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 7 Fat
