Chicken Börek with Yogurt and Tomato Sauce

This is the kind of recipe I often turn to when I am cooking for guests or planning a table ahead of time. It feels generous and comforting, but it is also practical. You can prepare it in advance, bake it once, finish it just before serving, and it still comes to the table soft and full of flavor.

This chicken börek is slightly different from the crisp, dry böreks you might be used to. It is layered with shredded chicken, baked until golden, then finished with warm chicken broth poured over the top. That final step keeps the layers tender and prevents the pastry from drying out. Served with garlicky yogurt and tomato sauce, it easily becomes the centerpiece of a casual gathering or a family meal.

Ingredients

For the börek

• 3 sheets phyllo pastry

• 1 chicken breast, about 300 g

• Chicken broth from boiling the chicken

• Sunflower oil or another neutral oil

• Salt

• Black pepper

For serving (optional)

• Garlic yogurt

• Tomato sauce

• Red pepper flakes or black pepper

Instructions

Prepare the chicken

Place the chicken breast in a pot and cover with water. Bring to a boil and cook until fully done. Do not discard the cooking liquid. Remove the chicken, shred it finely, and season with salt and black pepper. Set both the shredded chicken and the broth aside.

Prepare the baking dish

Lightly oil the bottom and sides of a medium ovenproof dish. Lay one sheet of phyllo into the dish whole, letting the edges hang over the sides. This sheet will be used later to cover the top.

Assemble the layers

Tear the remaining phyllo sheets into large pieces. Add a layer of phyllo to the dish and drizzle with about 2 tablespoons of oil. Add another layer of phyllo and oil. Spread the shredded chicken evenly over this layer.

Continue layering the remaining phyllo, drizzling about 2 tablespoons of oil over each layer. Once finished, fold the overhanging phyllo from the first sheet over the top to fully cover the börek. Lightly oil the surface.

First bake

Slice the börek into portions. Bake in a preheated oven at 200°C (top and bottom heat) for 20 to 25 minutes, until the top is evenly golden.

Add the broth and finish baking

Remove the dish from the oven and let it cool slightly. Warm the reserved chicken broth, then pour it evenly over the börek. Return to the oven and bake for another 15 minutes, until the liquid is absorbed and the layers are soft.

Serve

Let the börek rest for a few minutes before serving. Serve warm with garlic yogurt, tomato sauce, and spices of your choice.