Turkish Bourek

Ingredients: 

• 2 onions, diced 
• 2 Tbsp (30ml) butter 
• 1 cup (250ml) double cream plain yoghurt 
• ¼ cup (60ml) olive oil 
• 2 egg yolks 
• Salt and milled pepper 
• 12 sheets phyllo pastry 
• 1 whole rotisserie chicken, shredded and bones discarded 
• ¼ cup (60ml) each dill and parsley, finely chopped 
• ⅔ cup (160ml) raisins, soaked in warm water and drained 
• 2 Tbsp (30ml) dukkha or sesame seeds 
• Lemon wedges and hummus, for serving

Method

1. Preheat oven to 180°C. 
2. Fry onion in butter until caramelised. Set aside. 
3. Mix ⅔ cup (180ml) yoghurt, oil and egg yolks together and season. 
4. Cut phyllo sheets into 3 strips (creating 36 individual strips). 
5. Brush 3 individual strips with yoghurt-egg mixture, then layer on top of each other. Repeat with remaining phyllo strips so you have 12 stacks. 
6. Mix cooked onion, chicken, dill, parsley, raisins and remaining ¼ cup (60ml) plain yoghurt together. Season. 
7. Spoon 2 Tbsp (30ml) filling onto each phyllo stack and roll tightly, tucking sides in as you go to form a cigar shape. 
8. Brush tops with remaining yoghurt-egg mixture and sprinkle with dukkha or sesame seeds. 
9. Bake for 15-20 minutes until golden and filling is cooked. 
10. Serve with lemon wedges and hummus. 

Good idea: Make 1 large chicken pie to share. Layer 6 whole phyllo sheets in a medium-sized baking dish, brushing yoghurt-egg mixture between sheets, then fill with chicken. Cover with remaining 6 phyllo sheets, also brushed, and bake.

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