Prep: 45 mins
Cook: 25 mins
2 phyllo doughs
400g of chicken breast
400g of chicken chop
2 tablespoons of tomato paste (1 tablespoon may be ketchup)
1 glass of boiled or canned sweet pea
Flaked red pepper
For béchamel sauce:
1.5 tablespoon of flour
1.5 glass of milk
2 tablespoons of butter
Grated kashar cheese
Peel eggplants multi-colored and dice them and fry them in oil. Then, place it in a filter and in the meantime, sauté chicken meat.
Hash chicken meat and cook it in a pot, stir from time to time. When its color turns and it dewaters, add chopped onion. When onion softens, add tomato paste or if you wish, ketchup. Close the lid and let it to be cooked for 4-5 minutes. When it drains, add eggplant and sweet pea. Add spices and keep cooking for 3-4 minutes more. Chicken meat should be cooked at this instant.
For the béchamel sauce, melt butter and brown flour until you perceive its smell. Add milk and cook this mixture with a scrambler until it begins boiling and stiffens. Lastly, add salt and remove it from the stove.
Cut a phyllo dough into four and spread one part on a small bowl. Break off some dough from the side parts and spread one phyllo dough part more into the bowl. Add filling mixture with chicken into the bowl and fold the dough from sides towards the center. Face it down onto an oiled ovenware. Use all ingredients and repeat this process and pour béchamel sauce onto each in equal amounts. Cook them in your oven preheated to 190 degrees Celsius until the color of the surface of your dough turns pink, then spread some grated kashar cheese onto them and place them into your oven once more. When kashar cheese melts, you can take them out.
Note: You can use only chicken breast; but as chicken breast is dry and not fatty, I prefer to use chicken chop or both.