Sultan Kebab Recipe: Delicious with Bechamel Sauce
Sultan Kebab is a practical and delicious main dish that combines the unique taste of bechamel sauce. This recipe, prepared using cubed meat, peas and phyllo, offers a delicious taste that will take you to the Ottoman palace cuisine in every bite. With the creamy texture of bechamel sauce and the fried top layer of kashar cheese, Sultan Kebab is a candidate to be the star of your tables.
Ingredients
1. Ingredients
2. For Bechamel Sauce
3. For topping
Step-by-Step Method
Boiling the Meat
Put half a kilo of cubed meat in a pot, add enough water to cover it and boil it. After boiling, drain the water and set it aside.
Preparing the Vegetables
Fry 1 onion in half a tea glass of oil. Then add 3 finely chopped village peppers and cook for another 2-3 minutes.
Preparing the Kebab
Add the boiled meat, 10 tablespoons of boiled peas and 2 peeled tomatoes to the pot and mix. Add 1 grated garlic clove, half a tea glass of hot water, 1 teaspoon of salt, 1 teaspoon of black pepper and 1 teaspoon of red pepper powder and cook until the water evaporates.
Shaping the Kebab with Phyllo
Divide 1 piece of dough into 3 equal parts. Place the dough in a bowl or glass, put the prepared mixture in it, close the dough and turn the bowl upside down. Place the sultan kebab in the oiled baking dish.
Preparation of Bechamel Sauce
Melt 50 g of butter in a small pan. Add 2 tablespoons of flour and fry until the smell disappears. Add 1.5 cups of milk, 1 teaspoon of salt and 1 teaspoon of black pepper and mix until it thickens.
Cooking and Presentation
Pour bechamel sauce generously over the sultan kebab and cook at 200 degrees until it is lightly browned. After taking it out of the oven, sprinkle plenty of cheddar cheese on it, put it back in the oven and bake until it is nicely browned. Your sultan kebab is ready to serve.