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Sultan Kebab Recipe

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"Turkish Sultan Kebab Recipe"

Serves 6 | Prep Time 10 minutes | Cook Time 10 minutes

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Ingredients You'll Need

250 grams chicken (cut into cubes, boiled)
1 dough
100 grams of peas
1 zucchini (diced)
1 carrot (diced)
1 onion (diced)
3 cloves (thinly sliced)
1 teaspoon tomato paste
200 ml water (to dilute the tomato paste)
1 tablespoon of butter
1 tablespoon of oil
100 grams of cheese (grated)
2 teaspoons of salt


Let’s prepare the béchamel sauce in a saucepan or pan. Roast the butter and flour until it smells. Then slowly add the milk and keep whisking. When it reaches the boiling point, reduce the heat and cook, stirring occasionally. When it starts to thicken, add salt, grated nutmeg, and black pepper and turn off the heat. Let’s prepare the chicken mortar in a separate pan. Put the oil and butter in the heated pan and melt.

Add the onions and fry until they turn pink. When the onions turn pink, add the chicken and fry for 4 minutes with the onions. Add the carrots, peas, zucchini, and garlic to the pan every one minute and mix.

Finally, after adding the tomato paste, salt, and pepper that you opened with water, put aside the mortar you have mixed on the fire for five more minutes. Divide one piece of filo pastry into four in a large triangle and place the middle part in a bowl suitable for it so that an equal amount of dough hangs from the sides. Place the dough with chicken into the dough and fold the doughs hanging from the edges inwards, close the bundle and turn it over.

After placing the inverted bundle on a suitable became or baking tray, put a scoop of sauce and cheddar cheese on it.

Bake in a preheated 180-degree oven for about 15 minutes until the cheddar cheese is browned like pomegranate and serve.

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