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Turkish Borek Cullama-Guest Post
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Zerrin
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%20making%20cullama?%E2%80%9D%20was%20the%20first%20question%20some%20of%20my%20friends%20would%20ask%20if%20I%20invited%20them%20over%20(hey%20we%20all%20have%20our%20readily%20available%20bribes%20to%20look%20cool%20and%20make%20friends!).%20The%20filling,%20a%20mixture%20of%20rice,%20pinenuts,%20currants%20and%20chicken,%20is%20nestled%20in%20layers%20of%20Turkish%20phyllo%20dough%20(yufka)%20and%20makes%20it%20a%20substantial%20meal%20in%20my%20book.%20We%20normally%20serve%20it%20with%20Ayran%20but%20a%20glass%20of%20Turkish%20tea%20would%20suit%20perfectly%20as%20well.%3C/p%3E%3Cp%3EHope%20you%20enjoy%20this%20borek%20and%20many%20Turkish%20recipes.%20And%20hopefully%20you%20get%20to%20try%20some%20delicious%20Turkish%20food%20in%20Turkey%20soon.%20Afiyet%20Olsun!%3C/p%3E%3Cp%3ETurkish%20Borek%20Cullama%3C/p%3E%3Cp%3EA%20fantastic%20borek%20with%20phyllo%20stuffed%20with%20rice,%20chicken,%20currants%20and%20pinenuts.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3EBoil%20chicken%20breast%20in%204%20cups%20of%20water%20(add%20more%20water%20during%20cooking%20process%20if%20needed).%20Set%20aside%20to%20cool.%20Shred.%3C/p%3E%3Cp%3EWash%20the%20rice%20under%20running%20water%20to%20get%20rid%20of%20the%20excess%20starch.%3C/p%3E%3Cp%3EIn%20a%20medium%20size%20pan,%20heat%20the%20olive%20oil%20and%20saute%20the%20pine%20nuts.%20Add%20the%20drained%20rice%20and%20continue%20to%20saute%20for%20another%20minute.%3C/p%3E%3Cp%3EAdd%201%20cup%20of%20water,%20turn%20the%20heat%20to%20lower%20setting%20once%20it%20starts%20boiling%20and%20cook%20until%20all%20water%20is%20gone%20(about%2015-20%20min).%3C/p%3E%3Cp%3EOnce%20the%20rice%20is%20cooked,%20add%20cinnamon,%20allspice,%20currants,%20salt%20and%20pepper.%20Mix%20it%20well%20until%20spices%20are%20blended%20with%20the%20rice.%20Add%20the%20shredded%20chicken.%3C/p%3E%3Cp%3EMelt%20the%20butter.%20Brush%20the%20bottom%20of%20a%2010%20inch%20by%2015%20inch%20Pyrex%20pan%20with%20it.%3C/p%3E%3Cp%3EPut%20one%20yufka%20on%20the%20bottom%20of%20the%20pan.%20Let%20the%20excess%20hang%20outside%20the%20pan.%20You%20will%20cover%20the%20top%20of%20the%20borek%20with%20these%20hanging%20pieces%20once%20assembly%20is%20over.%3C/p%3E%3Cp%3EBrush%20some%20more%20melted%20butter%20over%20the%20yufka%20layer.%3C/p%3E%3Cp%3ETear%20the%20second%20yufka%20in%20pieces%20(about%20as%20big%20as%20your%20palm,%20no%20smaller)%20and%20put%20enough%20pieces%20to%20cover%20the%20bottom,%20brush%20it%20with%20butter,%20continue%20with%20the%20other%20torn%20pieces%20to%20make%20another%20layer.%20Brush%20more%20melted%20butter%20on%20each%20layer.%3C/p%3E%3Cp%3EOnce%20you%20are%20done%20with%20the%20second%20yufka,%20tear%201/3%20of%20the%20last%20yufka%20into%20pieces%20to%20spread%20another%20layer.%20Brush%20with%20butter.%3C/p%3E%3Cp%3ESpread%20the%20filling%20evenly%20in%20the%20pan.%3C/p%3E%3Cp%3EContinue%20with%20the%20rest%20of%20the%203rd%20yufka.%20Once%20done,%20cover%20the%20top%20with%20the%20hanging%20pieces,%20making%20sure%20you%20are%20brushing%20between%20any%20two%20layers%20of%20yufka.%3C/p%3E%3Cp%3ECut%20the%20borek%20in%202%20inch%20by%202%20inch%20squares.%20Pour%20the%20remaining%20melted%20butter%20evenly%20on%20the%20borek.%3C/p%3E%3Cp%3ECook%20the%20assembled%20borek%20in%20preheated%20350%20degree%20oven%20until%20the%20yufka%20starts%20lightly%20browning%20on%20top%20(about%2020%20min%20or%20so)%3C/p%3E%3Cp%3EOnce%20it%20is%20light%20golden%20brown,%20pour%20the%20warm%20chicken%20stock%20over%20the%20borek%20and%20put%20the%20pan%20back%20in%20the%20oven%20again%20for%20another%2020%20-30%20minutes%20or%20until%20golden%20brown%20on%20the%20bottom%20and%20the%20sides.%3C/p%3E%3Cp%3E2.2%3C/p%3E%3Cp%3Ehttp://www.giverecipe.com/turkish-borek-cullama.html%3C/p%3E%3Cp%3Eborek%3C/p%3E%3Cp%3EChicken%3C/p%3E%3Cp%3Ecurrants%3C/p%3E%3Cp%3Epinenuts%3C/p%3E%3Cp%3Erice%3C/p%3E){kind=link}