# Slice the
leeks,
carrots and
zucchinis into match sized pieces. If it is impossible to slice it into small pieces you can grate them thickly. Slice the
spinach finely.
# Put the vegetable oil into a pot, when it turns to hot add the
chicken pieces which are sliced into slits into the pot.
# After roasting the
chicken for 10 minutes, add the
carrot,
leek,
zucchini and
spinach into the pot respectively after cooking each one for 5 minutes.(For making the meal softer you should cover the lid of the pot on after adding each ingredient.)
# After cooking the last ingredient,
spinach, for 5 minutes, add soy sauce and salt in it, and turn of the heat. Rest it in the pot for about 10-15 minutes with its covered lid on the pot.
# When the filling is resting, cut each yufka into 8 equal triangles (32 pieces total).
# Put 1 tbsp cool filling onto the large side of the triangle, fold the edges and then roll it (but do not roll it too firmly) wet the end of the triangle to stick.
# After preparing all of the boreks by the same way, fry them in hot oil with their pink colour. Serve them hot or warm.
