BOREK

Preparation Method :

• Preheat the oven to 190°C/375°F/ Gas 5. Just cover the couscous with boiling water and soak for 10 minutes or until all the liquid is absorbed.
• Heat the oil in a frying pan and soften the chopped onion without letting it colour. Add the mushrooms and garlic, and cook until the juices begin to run. Increase the heat to boil off the juices.
• Transfer the mushroom and onion mixture to a mixing bowl, add the chicken, walnuts, raisins, parsley, thyme and couscous, and stir well. Chop the eggs roughly and stir them into the mixture with seasoning to taste.
• To make the pastry, sift the flour and salt into a bowl. Make a well in the centre, add the egg, yogurt, olive oil and lemon rind, and mix together with a round-bladed knife.
• Turn out on to a floured surface and roll into a 30cm/12in round. Pile the filling into the centre and bring the edges over to enclose the filling.
• Turn upside down on to a baking sheet and press out flat with your hand. Glaze with beaten egg and bake for 25 minutes.
• Meanwhile, make the sauce. Blend together all the ingredients, adding milk or water if the mixture is too thick. Spoon a little sauce over each serving.