- 5 pieces of paper
- 1/2 cup margarine (melted)
- 1/2 cup milk
- 1/2 water soda
- 3 boiled potatoes
- 200 gram boiled chicken budu (you can also use the breast)
- 1 sweet spoon salt
- 1 tea spoon black pepper
- 1 tea spoon flake pepper
- 1 sweet spoon margarine
For Internal Warden:
Do not overfill your dough so much that the yufkas are scattered and the mortar spreads.
Cooking on a fanless program will help you get a softer pie.
How is it prepared?
Crush the boiled potatoes to puree consistency.
Stir the boiled chickens.
Melt the margarini in a dish and cook the chicken. Add the crushed potatoes and spice up the sauce from the heat.
Heat the oven to 180 degrees.
Take the milk, melted margarini into a bowl and mix. Add the mineral water and mix well.
Open the cakes and soak the yufka with the sauce you prepared.
Cover the inner mortar that you have prepared by making a roll of paper and a dough roll.
Lubricate your round hill and roll it in spiral, starting from the dough you have prepared. Fill the dough with mortar and continue this process until the dough is finished.
Distribute the remaining dough into the space between the dough and the dough. Bake for about 20-25 minutes until you are like a pomegranate in a warmed oven. That’s it. Enjoy your meal!
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