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| Chicken with Yufka |
Ingredients
1 chicken
1 teaspoon black pepper
2 glasses of hot water
8 tablespoons of butter
1 tomato
4 onions
12 sheets of yufka
salt
Cooking Instructions
Cut the chicken into sections of breast, back and legs, and remove the ribs from flesh. Put the pieces into a saucepan, add half and two tablespoons of butter and cook the flesh for ten minutes, stirring occasionally. Slice the onions and add them to the chicken. When the onion is browned add the peeled and black pepper, chopped tomato, salt and two glasses of hot water, and cook for an hour. Remove the cooked chicken from the saucepan and separate the cooked flesh from the bones. Cut the chicken into small pieces, and put it back into the sauce in the saucepan. Melt the rest of the butter in a small pan. Arrange the yufkas in pairs. Take one of the pairs, brush one yufka with the melted butter an put the second one on top. Brush the second yufka with melted butter and fold the pair into a rectangular form with the ungreased parts at the top. Do the same with all the pairs. Divide the prepared chicken into six equal portions and fill the yufkas with them. Fold the yufkas over the filling, and place them on a tray., leaving one inch between each. Brush the folded pies again with the butter. Put the tray in a moderate oven. Cook for twenty minutes until the tops are browned. Serve hot with ayran.
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