How to make
Heat oil in a deep frying pan and fry the chicken cut into small pieces. Season with salt and mix well.
As soon as the meat turns white and is almost fried until ready, take it out and add the chopped carrot, garlic and onion to the same pan. Once the vegetables are soft, add the chopped mushrooms.
Stir the vegetables and as soon as the mushrooms are fried, add the grated tomato and the tomato puree dissolved in a little water. Season with salt and black pepper. Continue to simmer the mixture until the liquid has evaporated. At this point, add the canned peas and the fried chicken.
Leave on the stove for another 3-4 minutes and remove from the heat. On the hot stove, put a pot with a little butter in it, add a spoonful of flour and fry it.
Add the milk in a thin stream, by stirring the sauce continuously. Season the Béchamel sauce with a pinch of nutmeg and salt. You proceed to assemble the kebab.
A small bowl is needed, in which two of the filo pastry sheets are placed - their edges should hang out. Put the filling in the middle of the sheets and twist with the hanging ends.
Then carefully invert the bowl onto a pre-greased tray. Something like bohcha is obtained. Do the same with the other filo pastry sheets. Makes 6 stuffed bohcha.
Pour the Béchamel sauce over them and bake in an oven heated to 370°F (190°C) for about 40 minutes. As soon as the kebab is ready, take it out and sprinkle with grated cheese, place it back into the oven until golden.
The Chicken Sultan Kebab is ready.
