Mustard Chicken Burek
Burek is an iconic dish of Balkan cuisine, which spread from Turkey in the 15th century during the conquests of the Ottoman Empire. Originally, it was made with meat, cheese, or vegetables, often in a spiral or layered form. Today, burek exists in various forms in many countries – Croatian, Serbian, Bosnian, and Turkish cuisines all have their own versions. Mustard Chicken Burek is a more modern, flavorful version that combines the traditional texture with a creamy, spicy filling. Imagine the aroma of freshly baked burek filling the kitchen, as the crispy filo pastries gently brown. For the perfect texture, always brush the sheets with oil, making it soft on the inside and crispy on the outside. This dish is an excellent choice for lunch, snack, or as a special treat for guests – served with a little sour cream, it's a real experience!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the chicken breast and dice it into small cubes. Tip: An easy way to dice is to put the meat in the freezer for half an hour before slicing.
2
Peel and finely chop the onion. Sauté it in a large skillet over medium heat with 1 tablespoon of olive oil until translucent. Add the minced garlic and sauté for another minute.
3
Add the diced chicken breast to the onion and garlic mixture. Season with salt and pepper. Cook until the chicken turns white. Then, cover and simmer for about 10 minutes, or until the chicken is cooked through. Tip: Add a little water to prevent it from drying out.
4
Once the chicken is cooked, stir in the mustard and sour cream. Cook for another 2 minutes to allow the flavors to meld. The filling should be moist but not runny – if it's too thin, cook for a few more minutes to thicken it.
5
Preheat the oven to 350°F (180°C) using the conventional setting (top and bottom heat). Lightly grease a large baking sheet with olive oil.
6
Lay out one sheet of filo pastry, brush it with a little olive oil, and place another sheet on top. Spread the filling lengthwise along the edge of the sheet, then roll it up into a burek shape (either a spiral or a log). Repeat the process until all the filling and pastry sheets are used.
7
Place the bureks on the baking sheet, brush the tops with olive oil, and bake until golden brown, about 25–30 minutes. Tip: If the top browns too quickly, cover it with parchment paper or aluminum foil.
8
After baking, let it cool for a few minutes, then serve warm. You can serve it with a fresh salad or garlic sour cream.
