Image courtesy of Sedat Uysal.This is part three of our conversation with

Image courtesy of Sedat Uysal.This is part three of our conversation with Sedat Uysal, the man behind the savory platters and succulent Turkish dishes at Cafe Paloma. To learn more about Uysal and his restaurant, read part one and two of our conversation. This phyllo-wrapped chicken entree is Uysal’s favorite meal right now. This dish is on the menu at Cafe Paloma, so you can visit his cafe for a taste of one, or make your own. Chicken Bohca (Serves 6)3 lb boneless skinless chicken thighs, cut in small pieces2 stalks of leeks (including greens), chopped and washed1 cup butter (2 sticks), plus extra for brushing phyllo12 sheets of phyllo dough handful fresh dill, coarsely choppedhandful fresh mint, coarsely chopped1 cup walnuts, chopped1/2 cup currants1 cup crumbled feta cheese1 pear, diced salt and pepper Melt butter in large saute pan. Add leeks and cook for about 10 minutes. Add chicken and cook until fully cooked (165 degrees). Remove leeks and chicken from liquid and let cool. In a large bowl, combine cooled chicken and leaks to currents, walnuts, feta, pear, and herbs. Mix well and add salt and pepper to taste. Melt a small amount of butter for brushing on phyllo. Lay down one piece of phyllo, brush with butter, and lay on the second piece. Cut off a two-inch strip from the top and one side to make a sqaure. Brush square of phyllo with butter and lay cut strips in center for extra thickness. Place a large spoon full of filling (1/6th of filling) in the center of the phyllo square. Wrap sides up to form a rough package. Brush the outside with butter.Bake at 350 degrees F for 20 minutes or until golden brown. Serve warm.


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