Sultan Kebab is a delicious recipe that will decorate your guest tables with its delicious bechamel sauce! This recipe, which you can prepare practically and easily, is a great match with the chicken meat and vegetables stuffed inside the yufkas. In this video, you can learn how to make Sultan Kebab step by step and add a different taste to your tables. Enjoy! Don't forget to subscribe and like! 👍

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Sultan Kebab Ingredients
Step 1;
3 tablespoons of oil,
1 medium onion,
4-5 cloves of garlic,
600 grams of chicken breast,
1 medium carrot,
1 cup of peas,
1 red capia,
2 green peppers,
1 teaspoon each of tomato and pepper paste,
2 medium tomatoes,
1 teaspoon of salt,
1 teaspoon of red pepper powder,
1 teaspoon of thyme,
1/2 teaspoon of black pepper,
2 yufkas,

For the bechamel sauce;
2 tablespoons butter,
2 tablespoons sunflower oil,
2 tablespoons flour,
2.5 cups (500 ml) milk,
1 teaspoon salt,
Half a teaspoon black pepper,
1/4 of a nutmeg, (optional)

For the topping;
Grated kashar cheese,
Sliced ​​tomatoes (optional)

Preparation of Sultan Kebab
Put 3 tablespoons of oil in the pan.
1 medium-sized onion, chopped,
4-5 cloves of garlic, finely chopped, sauté for a few minutes.
600 grams of chopped chicken breast or boneless thigh. (I used a mixture.)
Stir occasionally and sauté until the meat releases and absorbs its water.
Our meat has released its water. Let's continue to sauté until it absorbs its water, stirring occasionally.
Our meat has absorbed enough water. We can add our other ingredients.
1 medium carrot cut into cubes,
1 cup of peas (cup size is 200 ml)
Let's fry for 2-3 minutes in a controlled manner.
Let's add 1 red capia, 2 green peppers.
Let's fry for a few minutes until the peppers soften slightly.
Let's add 1 teaspoon of tomato and pepper paste each.
Let's fry for 1-2 minutes until the paste melts.
Let's add 2 medium tomatoes chopped into small pieces to the pan.
Let's fry the tomatoes for 5-6 minutes until they soften.
Our vegetables and meat are roasted very well. Now, we can add their spices.
Let's add 1 teaspoon of salt,
1 teaspoon of red pepper powder,
1 teaspoon of thyme,
1/2 teaspoon of black pepper.
Let's mix all the spices, turn off the stove and leave our stuffing aside.
Let's divide 1 yufka into 4 equal pieces.
Place 1 piece of yufka in a suitable bowl with the edges hanging out.

Divide our filling into 6 equal pieces and add them in portions.
Cover the overhanging yufka on our filling. Then turn the bowl upside down.
Place it on a baking tray covered with baking paper.
For the béchamel sauce; add 2 tablespoons of butter,
2 tablespoons of sunflower oil,
2 tablespoons of flour and fry.
Slowly add 2.5 cups (500 ml) of milk while whisking quickly with a wire whisk to prevent clumping.
After it starts to boil, turn off the stove. Add 1 teaspoon of salt,
half a teaspoon of black pepper and mix.
Grate 1/4 of a nutmeg. (Optional)
Mix and remove from the stove.
Put a sufficient amount of the béchamel sauce we have prepared on the yufka.
Let's cook in a preheated oven at 180 ° C on the lower-upper setting for 20 minutes.
Let's add grated kashar cheese on top.
If desired; decorate with sliced ​​tomatoes and cook until the kashar melts.
SULTAN KEBAB from the Palace Kitchen is ready. You can serve and eat with pleasure.
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