Sultan Kebab

Tender beef sautéed with mushrooms, pepper and tomato, wrapped in puff pastry parcels and baked under béchamel and kashar cheese. An impressive dish for special dinners.

Ingredients

• 400 g diced beef
• 100 g (1 medium) onion
• 80 g (2) green peppers
• 150 g mushrooms
• 100 g (1 small) tomato
• 70 g butter
• 400 g (1⅔ cups) whole milk
• 40 g (⅓ cup) white flour
• 120 g kashar cheese
• 300 g puff pastry
• 2 g (1 tsp) black pepper
• 8 g (1½ tsp) salt

Instructions

1. 1

   Cut the beef into small 1 cm pieces. Finely chop the onion and peppers, slice the mushrooms and grate the tomato.

2. 2

   Melt 30 g of the butter in a wide pot; cook the beef over high heat for 8-10 minutes until it releases its juices and they evaporate. Add the onion and cook for 4-5 minutes until soft.

3. 3

   Add the peppers and mushrooms and cook for 5 minutes; stir in the tomato, half the salt and the black pepper. Cover and simmer over low heat for 30 minutes until the beef is tender and the liquid is absorbed.

4. 4

   For the béchamel, melt the remaining butter, add the flour and cook for 2 minutes. Whisk in the milk gradually and cook for 5-6 minutes until thick; stir in the remaining salt and half of the grated cheese.

5. 5

   Preheat the oven to 200 °C. Cut the puff pastry into 4 pieces and roll each into a 20x20 cm square; divide the beef filling among them and gather the corners into parcels.

6. 6

   Place the parcels seam side down in a baking dish, pour the béchamel over and sprinkle with the remaining cheese.

7. 7

   Bake at 200 °C for 30-35 minutes until the pastry is puffed and the top is golden. Rest for 5 minutes before serving.

Nutrition

Per serving