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100 g chicken breast, diced chicken thighs, skin removed
2 large leeks, sliced into rings
2 onions, chopped
1 slice of toast bread, crumbled in a blender
50 gr İçim Kashar Cheese, grated
200 g noodles
1 clove of garlic
Extra virgin olive oil
Cut the chicken into cubes and saute with 1 spoon of İçim Butter.
In a separate pan, fry the onions with a clove of garlic, a spoon of İçim Butter and 2 spoons of olive oil, then add the leeks and continue frying. Add ½ liter of cold water, boil again and cook over medium heat for about 30 minutes.
Put the leeks in a pot with 3 spoons of olive oil and fry until they become transparent. Then add the roasted chickens and roast for a while, then remove from the stove.
Put 2.5 cups of boiled water in a pot and add the noodles. Add the noodles that you boiled for 6 minutes to the chicken and leek mixture and turn them over.
Serve the leek and chicken noodles on the plate by sprinkling grated İçim Kashar Cheese on top.