Sultan Kebab Recipe
This Sultan Kebab is one of the most famous Turkish kebabs recipe.
- 2 phyllo pastry sheets.
For the filling;
- A half kilo of bite size beef,
- 3 eggplants
- 1 cup of peas (canned),
- 1 large onion
- 2 coffee spoons of tomato paste,
- 1 coffee spoon of pepper paste,
- 2 tablespoons of butter.
For the bechamel sauce;
- 200 ml. milk (1 cup),
- 1 tablespoon of all purpose flour,
- 1 tablespoon of butter,
- A flick of salt.
For the top;
- 1 cup of grated kashar cheese.
Process of Sultan Kebab Recipe
Firstly, to prepare the filling, heat a nonstick pan and put the bite size beef in the pan and cook them by stirring.
Then cover the lid and leave it to cook over low heat.
Cut stalks of eggplants and peel them striped and dice the eggplants.
Fry the diced eggplants and take them out from the oil and place them on a baking sheet.
Add the chopped onion in the pan and add the butter and saute the beef and the onion.
When the onions get tender, add the pastes and mix.
Add the fried eggplants and the peas and cook for more 2 minutes.
Finally add the spices and remove it from the stove.
Lay the phyllo sheets on a plain surface and dive them in 4 by using a knife.
Get 8 triangle phyllo sheets.
Place one of the triangle phyllo sheet in a small bowl.
Take a small piece of the phyllo and place the small pieces at the bottom of the bowl.
Place some filling in it and cover.
Remove the filled phyllo by turning it and place it greased large rectangular pyrex.
Continue with the other phyllo sheets.
To prepare the bechamel sauce, melt the butter.
Add the flour and stir until bubbly. Don’t let the flour darken or burn.
Turn the heat to low and add the milk whisk until smooth.
And continue whisking until the mixture scalds and begins to thicken. When it gets thick, add salt.
Continue to cook by stirring until you have a smooth, white sauce.
Pour the sauce on the filled phyllo in the pyrex and bake them in the oven at 200°C until the tops of them get golden brown.
Then take them out from the oven and sprinkle some kashar cheese on them and bake again.
When the kashar cheese melts and get golden, take them out and serve hot.