Sultan kebab recipe

It is one of the most preferred flavors of dinner and guest tables.A recipe that you can easily make at home. Alright,how to make sultan kebab? Sultan kebab recipe where you will taste different in every bite, its preparation, preparation, necessary ingredients and trick…

SULTAN KEBAB RECIPE

Sultan kebab ingredients

• Half kg of coarsely chopped veal or lamb
• Half cup of peas
• One carrot
• One large potato
• One medium onion
• Three to four cloves of garlic
• One tablespoon of oil
• One sheet of dough
• A tablespoon of tomato paste
• Salt, black pepper, thyme, red pepper powder

To fry the potatoes :

• Liquid oil

For the bechamel sauce:

• A glass of milk
• One tablespoon of flour
• a tablespoon of butter
• Black pepper
• Salt with the tip of a teaspoon

For the above:

• One soup bowl grated cheddar cheese

MAKING SULTAN KEBAB

• The carrots are peeled and cut into cubes.
• It is boiled with peas and drained.
• The skin of the potato is peeled and cut into the same size as the carrots, fried in oil, and set aside.
• Meats are washed and sealed in a non-stick pot or pan over high heat and cooked with hot water until tender or cooked in a pressure cooker until tender.
• The oil is poured into the pan.
• Add the peeled and chopped onions and garlic.
• When the onion turns pink, tomato paste is added.
• If the tomato paste is not very solid, there is no need to melt it by adding water.
• Roast until fragrant.
• Meats, fried potatoes, boiled carrots and peas are added and blended.
• Cook together for three to four minutes.
• If available, add a tea glass of water from the cooked meat, if not, from normal hot water.
• Add salt and spices, cover the pot and cook on low heat for ten minutes. It is taken from the stove.
• There should not be any excess water left in the pot.
• A large dough is divided into four equal triangular pieces.
• A piece of triangles is placed in a large soup bowl with the edges hanging down.
• One or two pieces of the triangle are cut off and placed on the bottom of the bowl.
• The meat mixture, which has cooled down a bit, is carefully placed into the dough with the help of a slotted ladle or colander.
• The pieces of dough hanging from the bowl are folded into the bowl and closed.
• It is placed in a heat resistant oiled medium sized pyrex or oven dish with the closure side down.
• Other phyllo pieces are prepared in the same way.
• Meanwhile, put a spoonful of butter in a small saucepan, add flour when it melts and fry until the smell of flour is gone.
• Add milk at room temperature, black pepper and salt with the tip of a teaspoon, stir constantly with a whisk so that the flour does not become lumpy, and cook on low heat until the béchamel sauce begins to solidify.
• In case of agglomeration, it can be removed with a blender.
• The cooked sauce is distributed on the prepared phyllo with the help of a spoon.
• Sprinkle grated cheddar on the top and bake in a preheated oven at 180 degrees until the cheddar melts and lightly browns.
• Since the stuffing is already cooked, there is no need to fry the bechamel first, then take it out of the oven and add grated cheddar and bake it again.