Less of a pie, more of a b�rek, but very tasty.
Yufkas (Turkish pastry sheets) could be difficult to get hold of, but worth looking for.
- Strip the meat off half a roast chicken, chop coarsly and marinate in a mixture of
- 125 g yoghurt
- 100 g tahini (sesame paste)
- lemon juice
- finely chopped garlic
- salt, black pepper, freshly ground cumin.
- Cover yufka with a mixture of
- 1 egg
- 125 g yoghurt
- 25 g melted butter
saving enough mixture to brush the finished b�rek.
- Form marinated chicken into a shape about 15x5 cm near the bottom the yufka.
- Sprinkle the rest of the pastry sheet with grated sheep's cheese and mint.
- Roll up once from the bottom, then fold the sides over to the center.
- Roll up into a log shape, brush with what's left of the egg/yoghurt/butter mix.
- Bake for about 20-25 mins at 200�C.