Sultan Kebab with Yoghurt

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Sultan Kebab Ingredients with Yoghurt

2 tablespoons of olive oil
1 red bell pepper
1 yellow bell pepper
2 green bell peppers
2 onions
1 carrot – on a grater
Salt
Black pepper
2 chicken breasts – finely diced
10 – 15 black olives – pitted, finely chopped
7 – 8 dried tomatoes – finely chopped
2 – 3 tablespoons of soy sauce
2 full pinches of dried mint

Ingredients for the Pastry

3 pieces of phyllo
Olive oil
Water

Materials for the topping

Chicken broth

Ingredients for Yogurt

5 tablespoons of strained yogurt
2 cloves of garlic

Ingredients for the Oil

2 tablespoons of butter
1 tablespoon of olive oil
1 dessert tablespoons of red pepper flakes

Chop your peppers and onions finely for food.
Remove the seeds from your olives and chop them finely.
Finely chop your sun-dried tomatoes.
Put your pan on the stove Add olive oil and heat it.
First, take your peppers into your pan and sauté them lightly.
Then add onions, carrots, salt and pepper and continue sautéing.
Put the chicken into small cubes in your sauteed vegetables. Add and sauté.
Add black olives and sun-dried tomatoes.
Add soy sauce and dried mint and mix.

Take your phyllo on your counter and divide it into 4 equal parts.< br/> Cool the wide part of each phyllo towards yourself and wet it with the olive oil water you have prepared and spread it from the inner mortar to the wide part.
Cover the edges and wrap it like a spring roll.
Cut the pies you rolled into 2 finger thicknesses.
Round glass Grease your baking tray with butter and lay the phyllo dough in it and bake it in a preheated oven at 180 degrees for 40 – 45 minutes until it becomes crispy.
Add chicken broth to the crusty dough that comes out of the oven and bake for another 5-10 minutes. n.

For the topping;

Melt olive oil and butter in a pan.
Add paprika and mix.
Yogurt Add it into a mixing bowl and add the crushed garlic into it and mix.

To combine;

Serve by drizzling the yoghurt and pepper oil you have prepared on top of the dough that comes out of the oven.

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