SULTAN KEBABİ (TURKEY)



  • 0,55 lbs chicken (diced and boiled)
  • 0,22 lbs of peas
  • 1 carrot (diced)
  • 1 zucchini (diced)
  • 1 onion (diced)
  • 1 piece of dough
  • 6,76 oz of water
  • 1 teaspoon tomato paste
  • 3 cloves of garlic (finely chopped)
  • 0,22 lbs grated cheddar cheese
  • 1 tablespoon of oil
  • 2 teaspoons of salt
  • 1 tablespoon of butter
For the bechamel sauce:
  • 3 tablespoons of flour
  • 3 tablespoons of butter
  • 3 cups of milk
  • 1 teaspoon nutmeg grated
  • 1 teaspoon of salt
  • 1 teaspoon ground black pepper

For the bechamel sauce; Add butter and flour to a pan and fry until fragrant.
Slowly add milk and continue whisking.
When the mixture starts to boil, reduce the heat and cook, stirring occasionally.
When the sauce starts to thicken, add grated nutmeg, black pepper and salt and turn off the heat.
For the chicken filling; In a different pan, melt the oil and butter.
Add the onions to the melted butter and stir until they turn pink.
When the onion turns pink, add the chickens and fry with the onions for 4 minutes.
Add peas, carrots, zucchini and garlic on it one minute apart.
Turn it on by adding tomato paste and water into a bowl.
Add this mixture to the pan. After adding black pepper and salt, cook for another 5 minutes and set aside.
Cut a phyllo dough into a triangle shape and divide it into 4 parts. Place the dough in the bowl with the edges hanging down.
Put the chicken stuffing in the dough and close the edges.
Place the phyllo rolls you prepared inside the baking tray by turning them upside down.
Add 1 scoop of bechamel sauce and grated cheddar cheese on the bundle you have prepared.
Bake the bundles you have prepared in a preheated 180 degree oven for 15 minutes.

ENJOY YOUR MEAL


 

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