Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Cheese Börek
Cheese Börek is a classic Turkish pastry made with delicate flaky layers and a savoury cheese filling. The filling is creamy, gently salty and aromatic, creating a satisfying contrast to the crisp golden pastry.
It is versatile enough for breakfast, lunchboxes, mezze spreads or warm evening snacks, and it is always a crowd-pleaser when served fresh from the oven. The texture is the highlight: shatteringly crisp outside, soft and rich inside. Serve in slices with a fresh salad, olives or a spoonful of yoghurt for a simple but flavourful plate.
Method
15m25m40m
- Prepare and measure all ingredients before you begin.
- Cook the aromatics in a little oil over a medium heat until softened.
- Add the main ingredients and cook until properly coloured.
- Add liquid components and simmer until cooked through and well combined.
- Check seasoning and serve hot.
Ingredients
- Black Pepper, to taste
- Salt, to taste
- 1 Onion finely chopped
- 1/2 Lemon zested or juiced
- 2 cloves Garlic minced
- 1 tbsp Olive Oil
Notes
For the best results, ensure the phyllo dough is fully thawed if using frozen. Work quickly to prevent the sheets from drying out, keeping them covered with a damp cloth when not in use. This recipe can be adapted with various fillings, such as spinach and cheese or minced meat, to suit different tastes. Börek is best enjoyed fresh but can be reheated in an oven to retain its crispiness.
Taste and adjust seasoning before serving.
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