Banduma

An Aegean-Balkan dish of dried yufka softened in chicken broth, topped with shredded chicken, browned butter and walnuts. A high-protein main.

Ingredients

• 300 g yufka (dried)
• 300 g boiled chicken breast
• 400 g (1⅔ cups) chicken broth
• 100 g butter
• 80 g walnuts
• 2 g (1 tsp) black pepper
• 6 g (1 tsp) salt

Instructions

1. 1

   If the yufka is not already dried, break it into large pieces and dry in a 150 °C oven for 10 minutes until crisp.

2. 2

   Shred the boiled chicken breast into thin strands and coarsely crush the walnuts.

3. 3

   Bring the chicken broth to a boil with the salt and black pepper.

4. 4

   Spread the dried yufka pieces in a medium baking dish, pour the hot broth over them and let stand 5 minutes until the yufka absorbs it and softens.

5. 5

   Scatter the shredded chicken evenly over the yufka.

6. 6

   Heat the butter in a small pan until foamy and nut-brown, add the walnuts and stir for 1 minute. Pour over the chicken, warm in a 180 °C oven for 10 minutes and serve hot.

Nutrition

Per serving