Hazelnut Borek


  • 2 chicken breasts
  • 1 egg
  • 1 medium onion
  • white salt and black pepper
  • 4 tablespoons butter
  • 3 mild green chilli peppers
  • 2 tomatoes
  • 1/2 teaspoon paprika
  • 1 cup coarsely chopped roasted hazelnuts
  • 3 yufka (large circles of strudel pastry)


serves 4
Boil the chicken in 2-3 cups of water until tender, and cut into cubes. Save the stock. Grate the onion and fry in 2 tablespoons of butter. Add the finely chopped green peppers and grated tomatoes, and stir over the heat until the juice has evaporated. Add the chicken, salt, pepper and paprika, continue to stir for a moment or so, then set aside to cool. When cold stir in the hazelnuts. Spread out the yufkas one by one and brush with butter softened at room temperature. Bake separately in a preheated oven at 160 Centigrade until golden. Place the baked pastry circles in a large circular baking tray and pour two cups of warm chicken stock over them. When they have absorbed the stock and softened, spread the filling across the centre of the uppermost yufka (leaving a space at the edges), tuck the sides in over the filling and roll all the yufkas up together.

Leave a Reply