Chicken sultan kebab

Chicken sultan kebab

INGREDIENTS:
8 filo sheets

For the filling:
4 chicken breasts
1 onion head
4 garlic cloves
1-2 carrots
3-4 red peppers
3-4 potatoes
400 g mushrooms
a handful of frozen peas
1 cup (250 ml) grated tomatoes
250 ml water
2 tablespoons butter
3 tablespoons sunflower oil
1 teaspoon sugar
1 teaspoon paprika
black pepper
salt

For the Béchamel sauce:
500 ml milk
50 g butter
50 g all-purpose flour
1 egg
a pinch of nutmeg
salt

For sprinkling:
150 g yellow cheese
fresh parsley

PREPARATION:
Cut the onion and the garlic into very small pieces. Wash the mushrooms and the peppers and cut them into pieces. Peel the carrots and the potatoes and cut the carrots into small pieces. Cut the potatoes into larger pieces. Grate the tomatoes using a grater with large holes. Rinse the chicken breasts, dry them and cut them into pieces that are about 2 cm big.
Fry the mushrooms with a little butter and a little sunflower oil in a frying pan until the liquid evaporates. Transfer them into a plate and set it aside. Put the cut onion, garlic and the remaining sunflower oil and butter into the frying pan. Fry until the onion becomes translucent and add the peppers and carrots. Cook with a continuous stir until the peppers soften and add the chicken breasts. Season with salt and black pepper. When the chicken changes its color add the mushrooms, grated tomatoes, sugar and paprika. Cook until the tomato sauce thickens and add the potatoes and water. Leave it to cook over medium heat with an occasional stir. Add the frozen peas after about 10 minutes. Season with salt if needed and cook until the potatoes are cooked and the liquid evaporates completely.
Remove from the heat and let it cool. Meanwhile prepare the Béchamel sauce.

Béchamel sauce
Put the milk and the flour in a saucepan. Fry for about 1-2 minutes with a continuous whisk. Lower the heat and add the milk again while whisking so that lumps don’t form. Stir until the sauce begins to boil and thickens. Add a pinch of nutmeg and salt to taste. Leave it to cool slightly and then add the egg, again with a non-stop stirring.

Put 2 filo sheets in a round bowl and fill it with ¼ of the cooled filling.

Chicken sultan kebab

Fold the filo to the inside and remove from the bowl. Put it in a greased (with sunflower oil) baking tray with the edges of the folded filo facing down. Remove the same with the remaining filo and fillings.
Pour the Béchamel sauce onto the dish so that it is fully covered from all sides.

Chicken sultan kebab

Bake in a pre-heated oven at 200°C for about 25-30 minutes. Put a handful of grated yellow cheese onto the dish and return it to the oven for 5-10 minutes until the cheese melts and browns.

Chicken sultan kebab

Serve the kebabs sprinkled with finely cut fresh parsley.

Chicken sultan kebab

Chicken sultan kebab

Chicken sultan kebab

Chicken sultan kebab