• Sop:
  • 2 pieces, 600 g, chicken breast
  • 2 pieces, 900 g, boned chicken thigh
  • 1 piece, 200gr, onion
  • 2 cloves of garlic
  • 1 teaspoon of black pepper
  • 6-7 allspice
  • 1 tablespoon of salt
  • 4 sprigs of fresh thyme
  • 6 pieces of nail pita
  • 1.5 liters of water
  • Yoghurt:

  • 5 heaped tablespoons of yogurt
  • 2 cloves of garlic
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • Sauce:
  • 3 tablespoons of butter
  • 2 handfuls of walnuts
  • 1 wipe tablespoon ground red pepper
  • Put two pieces of chicken breast and bone-in chicken legs into a pressure cooker.
  • Add 1 tablespoon of salt, 1 teaspoon of black pepper, 6-7 allspice, 1 onion roughly chopped, 2 cloves of garlic and 4 branches of fresh thyme.
  • Pour 1.5 liters of cold water, cover the pressure cooker and start cooking over high heat.
  • When the pressure builds up in the pot and the whistle locks, lower the bottom and cook for half an hour.
  • Meanwhile, bake 6 pita bread in an oven at 200 degrees for 5-6 minutes until they dry thoroughly so that they dry well and absorb the delicious water.
  • Crush 2 cloves of garlic in 5 heaped tablespoons of yogurt at room temperature.
  • Add a teaspoon of salt and black pepper and mix. Chop 2 handfuls of walnuts in cubes and fry them in a pan until the oil is removed.
  • Add 3 tablespoons of butter on it.
  • While the oil melts, add 1 tablespoon of ground red pepper and continue frying by mixing.
  • The oil will not burn, but will caramelize calmly when mixed by aeration.
  • At the end of half an hour, cover the pressure cooker and remove the pressure.
  • While it is on the heat, remove the chicken and separate the lint. While doing this, you can easily separate the chicken by holding it with a fork and pulling it perpendicular to its fibers with the other.
  • Put the chicken stranded in the chicken stock one last time, heat it, and then strain.
  • Pour half the chicken broth on the dry pitas and soak.
  • It is useful to leave 1-2 mm chicken stock under the tray.
  • For the bread to shrink. Pour a few tablespoons of garlic yogurt over the bread.
  • Place the chicken in the middle of the breads like a dome.
  • Put the remaining yogurt on top of the chickens.
  • Finally, when you pour the walnut butter you foam, your legendary taste that will feed 8 people is ready.


  • 750 gr. double shot of ground beef brisket
  • 3 medium, 450 g, onion
  • Inside of bread
  • 1 egg
  • 4 tablespoons of meatball seasoning
  • Half a bunch of parsley
  • 5 small potatoes
  • 4 eggplants
  • 6 chili peppers
  • For the sauce;
  • 3 large tomatoes
  • 1 tablespoon of butter
  • 1 tablespoon of vinegar
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper

750 gr in a large bowl. Put the double-shot ground beef, 3 medium onions, grated. Wet the half of the bread and squeeze out the excess water and add it to the mortar.

Add 4 tablespoons of meatball spice and 1 egg. Knead for 7-8 minutes. Finally, finely chop half a bunch of parsley and add it to the meatballs and knead a little more. Take cloths made of walnuts from the mortar and prepare light flat patties without pressing too much between your hands.

leave. Pour 2.3 finger-high sunflower oil into a large saucepan and start heating. While the oil is heating, peel 5 small potatoes and cut them into 1 finger thickness.

Peel the 4 eggplants in their thick pajamas, slice them a little thicker than the potatoes, salt and add them to the water so that the bitterness is removed. When the oil is warm, fry the potatoes, eggplants, meatballs and finally 6 red peppercorns. Before frying the peppers, be sure to pierce them with a knife in one or two places so that they don’t burst and burn you. While frying, put the grated 3 large tomatoes in the sauce pan and start heating. Approximately 700 ml of puree will be sufficient.

If it comes out less, you can add some water on it. Add 1 tablespoon of vinegar, a teaspoon of salt, pepper and sugar and boil for 5 minutes, and your sauce is ready. Arrange meatballs, potatoes and eggplants on a round tray. Pour the sauce on them and put 1 tablespoon of butter piece by piece. Bake in the oven at 170 degrees for 30 minutes. Add the peppers in the last 10 minutes. Your Kallavi array is ready to cheer your table.

mark henry

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