Cullama from Kastamonu: oven-dried yufka soaks up chicken broth around shredded chicken and bakes golden with butter on top. A hearty, high-protein main dish.
Ingredients
Instructions
- 1
Preheat the oven to 180 °C. Tear the yufka into large pieces, spread on a tray and dry in the oven for 8-10 minutes until lightly colored.
- 2
Shred the boiled chicken breast finely.
- 3
Melt half of the butter in a pan and cook the finely chopped onion over medium heat for 5-6 minutes until soft; add the chicken, black pepper and half the salt and toss for 2 minutes.
- 4
Warm the chicken broth; beat the eggs with the remaining salt and whisk them into the warm broth.
- 5
Grease a medium baking dish (about 25x30 cm) with a little butter. Layer in half of the dried yufka, spread the chicken filling over it and cover with the rest of the yufka.
- 6
Pour the egg-broth mixture evenly over the top and drizzle with the remaining melted butter.
- 7
Bake at 180 °C for 20-25 minutes until golden and the liquid is absorbed; rest for 5 minutes, then cut and serve hot.
Nutrition
Per serving
| Calories | 543 kcal |
|---|---|
| Protein | 37 g |
| Carbs | 46 g |
| Fat | 23 g |
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