Turkish Bourek

Dill, raisins and dukkha… You’ve never tasted chicken pies like this!

Less than 45 minutes

Makes 12                      


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  • onions, diced 
  • 2 Tbsp (30ml) butter 
  • 1 cup (250ml) double cream plain yoghurt 
  • ¼ cup (60ml) olive oil 
  • 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



  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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