Sultan Kebab

VILI-Violeta MatevaVILI-Violeta Mateva
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Sultan Kebab
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12/07/2016
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Preparation
60 min.
Cooking
30 min.
Тotal
90 min.
Servings
4
"Check out this superb Turkish casserole with tender chicken meat, veggies and a cheese crust"

Ingredients

  • phyllo pastry - 8 sheets
  • chicken - 17.5 oz (500 g) meat from the legs
  • carrots - 1
  • onions - 2 heads
  • tomato paste - 2 tbsp
  • sugar - 1 pinch
  • salt
  • cumin
  • black pepper
  • parsley
  • for the bechamel sauce
  • butter - 3 1/3 tbsp (50 g)
  • oil - 2 tbsp
  • flour - 2 tbsp
  • milk - 1 cup (250 ml)
  • water - 2/5 cup (100 ml)
  • salt
  • cheese - 7 oz (200 g), grated
measures

How to cook

Heat oil in a pan and braise the chopped onions and carrot. Add the chopped chicken meat with a little water, so it doesn't stick and saute briefly.

Add the tomato paste, sugar, salt, black pepper and cumin. Stir, cook for another 4-5 min. and remove this stuffing from the stove.

Prepare the sauce. In a suitable container, heat the oil and butter for it. Pour in the flour and stir so it braises slightly, pour in the milk and water. Stir until slightly thickened, season and it's ready.

In a bowl, place 2 phyllo pastry sheets, leaving the edges to dangle freely on the outside. Fill with part of the stuffing and bring the edges together on top. Turn it over onto an oiled tray - you're going to get a ball out of it.

Repeat this process another 3 times - for a total of 4 servings. Pour the sauce over the balls and sprinkle generously with grated cheese. Bake in a preheated 390°F (200 °C) oven until golden.

Bon appetit!

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