Weekend Inspiration: Sultan Kebab

Ingredients:

500 g chicken breast

4 phyllo pastry sheets

1 carrot

1 red onion

1 green bell pepper

1 red bell pepper

50 g tomato

2 tablespoons oil

salt and pepper

Sauce:

15 g butter

350 ml milk

100 g Edam cheese

1½ tablespoons flour

1 tablespoon oil

nutmeg

salt and pepper

Heat the oil, add the chopped onion, carrot, green and red bell pepper, and sauté until softened. Add the chicken and cook for a few minutes, then add the chopped tomato, season with salt and pepper, stir, and remove from heat.

Place one phyllo sheet in a small bowl so that the edges hang over the sides. Add some of the filling, then fold the pastry over to form a closed parcel. Repeat with the remaining ingredients. Arrange the parcels on a baking tray.

Melt the butter with the oil, add the flour and cook briefly. Gradually pour in the milk, stirring constantly until the sauce thickens. Season with salt, pepper, and nutmeg. Pour the sauce over the prepared parcels and sprinkle each with grated cheese. Bake at 170°C for 30 minutes, until golden.

Enjoy!