Turkish Food

By Enver Taskin

These pastry parcels can be filled with anything you fancy – mince, potatoes etc but this recipe is for your classic cheese filled borek. They go particularly nicely with yoghurt dip. For that mix natural yoghurt with dried mint and small cubes of cucumber. 

Ingredients

· 1 pack yufka (filo pastry, cut into large triangles you can buy this ready cut to shape in Turkish supermarkets)

· 250 grams Feta cheese

· I bunch parsley

· 2 tablespoons olive oil

Method

Mix feta, parsley and oil until well combined.

Lay out your pastry and smear 1 -2 teaspoons of feta mix onto the pastry and inch down from the edge. 

Fold in either corner of the pastry to the middle to cover the feta. 

Then roll from the top right down to the point and set with water.

Fry in vegetable oil until crispy and golden brown.

By Enver Taskin

The marinade for this dish is really versatile so be sure to keep any extra.

Ingredients

· 2 Lemons, peeled and chopped into chunks

· 1 Kiwi, peeled and chopped into chunks

· 1 small onion, peeled and chopped into chunks

· 1 red pepper chopped

· 3 tablespoon Salça (sundried tomato and red pepper paste)

· 1 tablespoon Pul biber (this is a red Turkish spice)

· 2 teaspoon Salt

· 2 teaspoon Black pepper

· 1 cup veg oil

· 4 Chicken breast, cut into large chunks

Method

All the ingredients bar the chicken are for your marinade. Put them all in a bowl and blend with a hand blender or in a food processor.

Add the sauce to the chicken in a separate bowl. Any spare marinade can be used as a dip, as a marinade for other meats or even as a pasta sauce and is freezable.

Marinade the chicken, covered in a fridge overnight

Grill on the bbq on skewers or in a pan until cooked through. Serve with salad, bulgur wheat or chips.