700 g chicken breast 2 onions 2 green pointed peppers (mild) 2 green pointed peppers (spicy) 2 red pointed peppers 50 ml olive oil ¼ tsp salt 1 pinch pepper ½ tsp winter savory ¼ tsp chili 400 ml vegetable or chicken broth 5-6 yufka pastry sheets 600 g GAZİ STIRRED NATURAL YOGURT 3 cloves garlic ¼ tsp salt 1 pinch pepper
3 tsp butter 1 tsp paprika, sweet 1 tsp chili
Cut the chicken breast and onions into small dice and slice the peppers in fine rings.
Heat the oil in a medium saucepan and sauté the onions for about 2-3 minutes. Add the peppers and sauté for about 4 minutes. Add the chicken breast and cook until the juice has leaked out of the meat.
Season to taste with salt, pepper, savory and chili. Let the meat simmer a bit.
Halve the sheets of yufka and add about 3 tablespoons of the chicken fill lengthwise to half the sheet, fold the sides inward and roll.
Lay the rolled yufka side by side on a baking tray covered with baking paper or baking foil and bake in a preheated oven at 200°C (top/bottom heat, no fan) for 20-25 minutes until the yufka rolls are crispy. After baking, baste the yufka directly with the chicken broth or pour it over and let it soak.
Grate the garlic finely and stir together with the yoghurt in a bowl. Season with salt and pepper
Just before eating, heat the butter together with the paprika and chilli flakes until the butter foams.
Cut the yufka into small pieces and serve them together with the yoghurt and the paprika butter.