On a hot August afternoon, I was in the kitchen planning a Ramadan iftar. The act of preparing a dish is as much about memory as tasting it. My personal memories involve making burek. Although this ...

Preheat the oven to 170°C. Heat oil in a pan and sauté the garlic and sweat the onion. Add minced chicken and stir to cook further. Add fresh thyme and chicken stock, and cook for five minutes.

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. This is my second attempt to publish a burek recipe in the magazine, the first having fallen apart (quite ...

To prepare the burek, start with the phyllo dough: in a bowl, pour the flour, salt (1), vinegar (2), and oil (3). Knead with your hands, gradually adding the water (4). Once all the ingredients are ...