• 850 g thigh mixed breast chicken
  • 2 boiled beets
  • 2 heads broccoli
  • 2 cloves of garlic
  • 10 sprigs of parsley
  • 1 onion
  • 4 tablespoons bitter pickle juice
  • 3 tablespoons of olive oil
  • 1 teaspoon salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of butter
  • For service,
  • Humus
  • Rocket

Boil 2 large beets. While the beets are boiled, prepare a total of 850 grams from the chicken’s thigh and breast. Since the boneless chicken thigh is thin, there is no need to cut it, but since the breast meat is thick, cut it into 4 thin slices. Put the chickens in a bowl.

Take 1 onion in the robot and mash it. Filter the water from the strainer and separate the pulp. Add the onion juice to the chickens. You can use the pulp to make soup. Crush the half of the boiled beets and mash them. Slice the remainder and 2 heads of broccoli and add to the chicken.

Pour 4 tablespoons of hot pickle juice and 3 tablespoons of olive oil. Add 1 teaspoon of salt and 1 teaspoon of black pepper. Finely chop 2 cloves of garlic and 10 sprigs of parsley and add. Mix all the ingredients and refrigerate for 3 hours to let the flavors through.

Then open the baking paper and arrange the chicken lengthwise in the middle. Wrap the baking paper around the chicken and roll it like a big salami. Squeeze the edges of the paper by squeezing in the opposite direction and throw it into the freezer part of the refrigerator. After freezing, you can take it out and eat it whenever you want.

Take it out of the refrigerator, let it sit for 5 minutes and peel off the paper. Then, with a large, sharp knife, cut out thin slices like a doner. Be careful while doing this because the chicken can slip as it is frozen and it is useful to do it quickly before it thaws so that you can throw it back into the freezer.

Add 1 teaspoon of butter to a large pan and start cooking the döner on high heat. Do not put large quantities of chicken in the pan at once. You can put it on a plate as it is cooked and reheat it all later. After cooking, remove the chicken doner from the pan. You can enjoy hummus and arugula with it.

If you ask how to prepare hummus; Add 200 grams of boiled chickpeas, juice of half a lemon, 4 tablespoons of tahini, 1 clove of garlic, 3 tablespoons of olive oil, half a tea glass of water and 1 teaspoon of salt into the food processor and blend until smooth.


  • 600 gr fresh shredded wheat
  • 4 eggs
  • 2 tablespoons of yogurt
  • 2 fingers missing from 1 cup of water, 200 ml, milk
  • 2 fingers less than 1 cup of water, 200 ml, olive oil
  • 1 teaspoon salt
  • 2 knuckles, 200 g, string cheese
  • 3 tablespoons of olive oil
  • Mortar with minced meat;
  • 250 gr double shot ground beef
  • 2 pieces, 400 g, onion
  • 1 capia pepper
  • 1 teaspoon of butter
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • Spinach Mortar;
  • 1 bunch, 250gr, spinach
  • 1 piece, 200 g, onion
  • 2 tablespoons of olive oil
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 wipe teaspoon of paprika

For the minced meat mixture, start roasting 250g of double-shot ground beef in a pan over high heat. When the color of the ground beef turns from pink to brown, add 2 small onions that you chopped on top. Fry over high heat until the onions are transparent.

Then reduce the gold and continue roasting. Cut 1 capia pepper into quarters lengthwise and then slice it thinly and add. Add 1 teaspoon of butter and a teaspoon of salt and black pepper. In this way, fry on low heat for about 15-20 minutes until the onions are completely destroyed.

For the spinach mortar, roughly cut 1 bunch of spinach. Chop 1 onion for parsley. In 2 tablespoons of olive oil, start roasting the onions over high heat. When the onions begin to soften and caramelize, add the spinach. Add a pinch of salt and black pepper and 1 teaspoon of chili pepper. You do not need to roast the spinach for a long time.

Let’s come to the sauce that will make the pastry delicious. For this, break 4 eggs in 2 tablespoons of yogurt in 1 bowl and beat until there is no lump.

Add 2 fingers of milk and the same amount of olive oil on it and continue whisking. When you add 1 teaspoon of salt, it is complete. If you are making this pastry with dough, you do not need to add salt, but since there is no salt in kadayıf, it is necessary to add salt. Pour 3 tablespoons of olive oil into a large ceramic pan and heat it.

Then spread a quarter of 600 grams of fresh kadayif into the pan. Place a quarter of the egg mixture on the kadayıf in the same way. Spread the spinach mortar on it, leaving 1 finger space from the edges. Put it back in shredded wheat and mortar and smooth the edges with a wooden knife or spatula. Cover it with a flat lid and turn the pastry. Spread the tongue cheese with 2 knuckles on the side you turn. Add the shredded wheat and mortar on it again.

Turn the pastry once more and put the mortar with minced meat on it and place the remaining shredded wheat and mortar on it. Smooth the edges again with a knife and turn it over one last time and cook the uncooked surface. Rotate the pastry by shaking the pan for the edges. When all sides are golden brown and crispy, your kadayif pastry is waiting for you to eat with your tea.

mark henry

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