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(For 6 People)
400 g chicken breast,
400 g mixed seasonal vegetables (carrots, spinach, cabbage), diced
230 g flour
5 egg yolks
İçim Kasar cheese, grated
Extra virgin olive oil
In a mixing bowl, mix the flour, egg and egg yolks with a fork. Put the mixture on the counter and knead it with your hands to obtain an elastic and homogeneous dough. Cover it and let it rest in a cool place for 30 minutes.
Place the chicken pieces in the pot. Add a pinch of salt and black pepper and cook, covered, over medium-low heat for 10 minutes. Turn the chickens and cook for another 5-6 minutes with the pot lid closed. Put 2-3 spoons of olive oil in a large, non-stick pot and heat it. Add the vegetables and fry. Add one liter of chicken broth to the vegetables, cover the pot and cook for 40 minutes.
Blend some of the vegetable soup you have prepared and bring it to a slightly lumpy consistency. Place the chicken in a food processor with its oil. Add 2 spoons of İçim Kasarcheese and mix until it becomes a homogeneous mixture. Fill the prepared filling into the pastry cone. Roll out the rested dough into long strips. Squeeze the filling onto the dough the size of a hazelnut, one under the other, a few cm apart.
Cover the fillings by folding the long edge of the dough piece and press the junction to seal it. Glue the parts between the fillings by pressing them with your fingers and prevent air from remaining in between.
Cut the closed dough, boil it in plenty of salted water, drain it and serve it in vegetable soup.
You can decorate it with chopped dill.