My student life is over, at least for a while. 😉 I have more time for myself to try new recipes. I realized that I haven’t shared any recipe with chicken. Since I cooked for my friends last night, It was a great opportunity to share another delicious and attractive recipe with you. I also made Gullac which is from Ottoman palace cuisine and served generally in Ramadan. So the next recipe will be Gullac.
- 2 cups of all purpose flour
- 2 cups of milk
- 3 eggs
- 1 cup oil
- 1 lb finely chopped chicken breasts
- 2 tbsps oil
- 1 chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped mushrooms
- 1 cup canned vegetables (peas and carrots)
- Black pepper
For toping:(Bechamel Sauce)
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 egg yolk
- 1 tsp salt
- 1/2 teaspoon ground nutmeg
- Shredded mozzarella for topping
- For crepe, blend all ingredients in a bowl. Force batter through a fine sieve into a bowl. Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 10 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on plate.
- For filling, in a saucepan heat 2 tbsps oil and saute the chicken along with the salt and pepper, cook approximately 5-7 minutes. Then add the onion, garlic and cook until the onions are translucent. Lastly add mushrooms, peas and carrots. Cook until mushrooms are tender. Remove the pan from heat.
- For bechamel sauce, In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, blend milk with egg yolk then add to flour. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
- Daub 1/2 tbsp bechamel sauce on a crepe then place approximately 2 tbsps filling mixture on it. Lift the edges to form a bundle and fasten with chive. Repeat with the other crepes.
- Place all bundles in a slightly oiled baking dish and split up the remaining bechamel sauce and mozzarella cheese on top of bundles. Bake in an oven preheated to 400F until mozzarella cheese melted.