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Egg-Free Chicken Borek: Crispy on the Outside, Tender on the Inside

Egg-Free Chicken Borek: Crispy on the Outside, Tender on the Inside

Snacks
326kcal
45min
Easy

Description:

An easy and quick borek recipe featuring a delicious egg-free chicken filling, making it light and suitable for everyone. Crispy on the outside and tender on the inside, it can be fried in oil, baked in the oven, or cooked in an air fryer for a fantastic result. A family-friendly recipe that pleases all palates.

#ChickenBorek#EasyRecipes#AlgerianCuisine#Appetizers#HomeCooking

People also search for

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25gCarbohydrates
15gProtein
18gFats
2gFiber

Ingredients:

Small chicken breastHalf
Medium onion1
Vegetable oilFor frying
Black pepperTo taste
SaltTo taste
Soft cheese (like Boursin)1 tablespoon
Borek pastry sheets (yufka/dioul)10 sheets

Step-by-step preparation:

STEP 1

Prepare the Chicken Filling

In a pan, heat oil and sauté the chicken breast pieces until they begin to cook. Add the chopped onion and cook until softened. Season with black pepper and salt. Pour hot water over the mixture and let it simmer on low heat until the chicken is fully cooked and the liquid evaporates. Let the filling cool completely, then add the soft cheese and mix well.

STEP 2

Fill and Shape the Borek

Lay out a borek sheet. Place a portion of the filling in the center. Fold the sheet into a tight triangle, making sure the edges are well sealed to prevent the filling from leaking during frying. Repeat until all filling is used.

STEP 3

Fry the Borek

In a deep pan, heat a generous amount of oil over medium heat. Fry the borek pieces until golden and crispy on all sides, being careful not to have the oil too hot to ensure the inside cooks through. Transfer to paper towels to drain excess oil.

Watch while cooking

Recipe FAQ

Can I bake the borek in the oven instead of frying?

Yes, you can brush the borek sheets with a little oil or butter and bake them in a preheated oven at 180°C (350°F) until golden and crispy.

What can I substitute for the soft cheese in the filling?

You can use any type of cheese that melts easily, or even omit it if you prefer.

How do I ensure the borek stays crispy and doesn't become soggy after frying?

Make sure the oil is hot enough (but not too hot) and the filling is completely cool before shaping. Let the fried borek drain on paper towels to remove excess oil.

Can I freeze the borek after shaping?

Yes, you can arrange the uncooked borek pieces on a tray and freeze until solid, then transfer to a sealed bag. Fry directly from frozen when needed.

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